Ingredients
Scale
- Nonstick baking spray
- 1 1/4 cups chocolate graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted butter
- 2 (8 oz) boxes cream cheese, softened
- 1/4 cup plus 2 tablespoons sugar
- 1 egg
- 1 teaspoon mint extract
- 4 drops green food coloring
- 1 1/4 cups chocolate chips
- 15 Andes mints, coarsely chopped
Instructions
- Preheat oven to 325°F and spray mini cheesecake pan with nonstick spray.
- Combine graham crumbs, 2 tablespoons sugar, and melted butter. Press evenly into pan.
- In a stand mixer, beat cream cheese and sugar until smooth. Add egg, mint extract, and green coloring; mix on low until incorporated.
- Spoon cheesecake mixture over crust evenly. Bake 20 minutes. Turn off oven and allow cheesecakes to cool slowly 5–10 minutes.
- Chill several hours or overnight before removing from pan.
- Melt chocolate chips and top each mini cheesecake with chocolate and chopped Andes mints.
Notes
- Soften cream cheese and egg to room temperature for best results.
- Do not over-mix cheesecake mixture after adding the egg.
- Do not open oven while baking to prevent cracks.
- Store in refrigerator; freeze double-wrapped for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 176
- Sugar: 17 g
- Sodium: 58 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 0.03 g
- Protein: 1 g
- Cholesterol: 20 mg