andes mint mini cheesecakes
This delectable and adorable Andes Mint Mini Cheesecakes Recipe combines chocolate graham cracker crust with creamy mint flavored cheesecake all topped with a swirl of rich chocolate and Andes Mint Candies. These little cuties make great party desserts and can be prepared and frozen ahead of time.
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yield
14 serving(s)
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For andes mint mini cheesecakes
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1 1/4 cchocolate graham cracker crumbs
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2 Tbspsugar
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4 Tbspbutter melted
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2(8 ounce) boxes of cream cheese softened
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1/4 cplus 2 tablespoons sugar
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1large egg
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1 tspmint extract
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4drops green food coloring
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1 1/4 cchocolate chips
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15andes mints coarsely chopped.
How To Make andes mint mini cheesecakes
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1Preheat oven to 325 degrees and spray mini cheesecake pan with non stick baking spray.
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2Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
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3In 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.
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4Bake for 25 minutes. Turn off the oven, prop open the oven door with a wooden spoon and allow the cheesecakes to cool down slowly.
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5Remove from oven and chill for several hours or overnight before removing from pan.
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6Melt 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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- Dairy
- Bake
- American
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