Mint Mini Cheesecakes
Baked mini cheesecakes with a chocolate graham cracker crust, mint filling, and a chocolate and Andes mint topping.
Ingredients
| — | Pam nonstick baking spray | |
| 1 1/4 cup | 300 ml | chocolate graham cracker crumbs |
| 2 tablespoons | 30 ml | sugar |
| 4 tablespoons | 60 ml | butter, melted |
| 2 | cream cheese, softened (8 ounce boxes) | |
| 1/4 cup plus 2 tablespoons | sugar | |
| 1 | egg | |
| 1 teaspoon | 5 ml | mint extract |
| 4 drops | green food coloring | |
| 1 1/4 cups | 300 ml | chocolate chips |
| 15 | Andes mints, coarsely chopped |
Instructions
- Preheat oven to 325 degrees and spray mini cheesecake pan with Pam.
- Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
- In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring; mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers, dividing evenly.
- Bake for 25-30 minutes.
- Remove from oven and chill for several hours or overnight before removing from pan.
- Melt chocolate chips in microwave according to manufacturer's instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.