• 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.

  1. Preheat oven to 325 degrees and spray mini cheesecake pan
    with non stick baking spray.
  2. Combine graham crackers, 2 tablespoons sugar and butter.
    Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
  3. 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.
  4. 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.
  5. Remove from oven and chill for several hours or overnight
    before removing from pan.
  6. 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.

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