Ingredients

The following ingredients have 4 Servings
  • Nonstick baking spray
  • 1 1/4 cups chocolate graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons butter melted
  • 2 (8 ounce) boxes of 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.

Instruction

  • Preheat oven to 325 degrees and spray the mini cheesecake pan with nonstick baking spray.
  • Combine graham crackers, 2 tablespoons of 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 of sugar until smooth and creamy. Add the egg, mint extract, and food coloring: mix just until incorporated on low. Spoon the cream cheese mixture over the chocolate graham crackers, dividing evenly.
  • Bake for 20 minutes. Turn off the oven, prop open the oven door with a wooden spoon, and allow the cheesecakes to cool down slowly for only about 5-10 minutes, then remove them from the oven.
  • Remove from oven and chill for several hours or overnight before removing from pan.
  • Melt chocolate chips in the microwave according to the manufacturer’s instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.