This delightful and lovable Andes Mint Mini Cheesecakes Recipe joins chocolate graham saltine outside with velvety mint enhanced cheesecake all finished off with a whirl of rich chocolate and Andes Mint Candies. These little cuties make extraordinary gathering pastries and can be arranged and solidified early.
There is an uncommon spot in my heart for cheesecake. These little Andes mint cheesecakes are pressed loaded with debauched mint and chocolate flavor. They are the ideal harmony between your sweet tooth and your exercise! Who says you can't have it both ways. On the off chance that you love engaging and cheddar cake than you might need to put resources into a small scale cheesecake container. They are generally reasonable and with removable bottoms they make these sweet treats a breeze.
They are humble in size however not in flavor!! Stuffed brimming with chocolate and mint right up to the Andes mints on the top!
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INGREDIENTS
- 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.
INSTRUCTIONS
- Preheat oven to 325 degrees and spray mini cheesecake pan with non stick baking spray.
- 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 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 from the oven.
- Remove from oven and chill for several hours or overnight before removing from pan.
- Melt chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.
For More Details : bit.ly/2RgShig
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