Andes Mint Mini Cheesecakes

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/4 cups Chocolate chips
  • 4 drops Food coloring, green
  • 1 tsp Mint extract
  • 8 tbsp Sugar

• Oils & Vinegars

  • 1 Pam nonstick baking spray

• Snacks

  • 1 1/4 cup Chocolate graham cracker crumbs

• Dairy

  • 4 tbsp Butter
  • 2 (8 ounce boxes Cream cheese

Found on smalltownwoman.com

Description

Ingredients

• Pam nonstick baking spray
• 1 1/4 cup 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.

Directions

• Preaheat 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 manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.