These delicious and adorable Mini Andean Mint Cheesecakes combine a chocolate graham cracker crust with creamy mint cheesecake, topped with a swirl of rich chocolate and Andean mint candies. These little cuties make great party desserts and can be made and frozen ahead of time.
- FOR THE DOUGH:
- 1-¼ cup Chocolate graham cracker crumbs
- 2 tablespoons Sugar
- 4 tablespoons Melted butter
- FOR FILLING:
- 6 tablespoons Sugar
- 16 ounces, weight Cream cheese, softened
- 1 big egg
- 1 teaspoon mint extract
- 4 drops Green food coloring
- FOR GARNISH :
- 1-¼ cup Chocolate chips
- 15 Andean mints, coarsely chopped
Preheat oven to 325ºF and spray a mini cheesecake pan with nonstick cooking spray.
For the crust, combine the graham crackers, sugar and butter. Spread evenly in mini cheesecake pan. Gently press down with a spoon.
For filling, in a stand mixer, mix cream cheese and sugar until smooth and creamy. Add egg, mint extract and food coloring, stir until incorporated over low heat. Pour cream cheese mixture over chocolate graham crackers, spreading evenly.
Bake for 25 minutes. Turn off the oven, open the oven door with a wooden spoon and allow the cheesecakes to cool slowly.
Remove from oven and refrigerate for several hours or overnight before unmolding.
For the filling, melt the chocolate chips in the microwave according to the manufacturer’s instructions. Garnish each mini cheesecake with a good tablespoon of chocolate and a few pieces of Andean mint.