Andes Mint Mini Cheesecakes (Print Version)
# Ingredients:
01 -
Nonstick baking spray
02 -
1¼ cups chocolate graham cracker crumbs
03 -
2 tablespoons sugar
04 -
4 tablespoons butter, melted
05 -
16 ounces cream cheese, softened
06 -
¼ cup plus 2 tablespoons sugar
07 -
1 egg
08 -
1 teaspoon mint extract
09 -
4 drops green food coloring
10 -
1¼ cups chocolate chips
11 -
15 Andes mint candies, coarsely chopped
# Instructions:
01 -
Preheat oven to 325°F and spray the mini cheesecake pan with nonstick baking spray.
02 -
Combine chocolate graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Divide mixture evenly into mini cheesecake pan and gently press it down with a spoon.
03 -
In a stand mixer, blend cream cheese and ¼ cup plus 2 tablespoons of sugar until smooth and creamy. Add the egg, mint extract, and green food coloring, mixing on low speed until just incorporated. Spoon the mixture evenly over the prepared crust.
04 -
Bake for 20 minutes. Turn off the oven, prop open the oven door with a wooden spoon, and allow the cheesecakes to cool slowly for 5-10 minutes before removing them from the oven.
05 -
Remove cheesecakes from the oven and chill them in the refrigerator for several hours or overnight before removing them from the pan.
06 -
Melt chocolate chips in the microwave according to manufacturer’s instructions. Top each mini cheesecake with a heaping tablespoon of melted chocolate and a few pieces of chopped Andes mint candies.
# Notes:
01 -
Plan ahead and soften your cream cheese to room temperature for easier mixing and lump-free texture.
02 -
Warm the egg to room temperature before mixing.
03 -
For best results, use full-fat cream cheese to achieve a rich and creamy texture.
04 -
Avoid over-mixing the cheesecake batter after adding the egg, as this can introduce too much air and cause cracks.
05 -
Do not open the oven door while baking to prevent temperature fluctuations and cracks.
06 -
Store these cheesecakes in the refrigerator. They can be frozen for up to 2 months if double-wrapped in freezer bags and stored in a sturdy container.