Andes Mint Mini Cheesecakes

There is a special place in my heart for cheesecake.  These little Andes mint cheesecakes are packed full of decadent flavor.  Everything you always wanted in a mini.  They are perfect balance between your sweet tooth and your workout!

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Besides that minis are calorie free.  LOL!  Well at least they are portion controlled!

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 They are diminutive in size but not in flavor!!  Packed full of chocolate and mint right up to the Andes mints on the top!

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.

Instructions

1. Preaheat oven to 325 degrees and spray mini cheesecake pan with Pam.
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 25-30 minutes.
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.

Notes

Some of the readers are having trouble with the melted chocolate on the top being to hard and are suggesting a chocolate ganache instead. Also if you do not have a mini cheesecake pan you can use a standard size cupcake pan!

thanks done share recipes to : https://www.smalltownwoman.com/andes-mint-mini-cheesecakes/

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