Andes Mint Desserts (Print Version)
# Ingredients:
01 -
1¼ cups crushed chocolate graham crackers
02 -
4 tablespoons melted butter
03 -
2 tablespoons granulated sugar
04 -
15 chopped Andes mint candies
05 -
1 egg
06 -
1 teaspoon mint flavoring
07 -
1¼ cups chocolate chips
08 -
16 ounces softened cream cheese
09 -
4 drops green coloring for food
10 -
¼ cup plus 2 tablespoons sugar
11 -
Nonstick cooking spray
# Instructions:
01 -
Turn your oven on to 325°F and coat the mini cheesecake pan with cooking spray to stop any sticking.
02 -
Stir together the crushed graham crackers, sugar, and melted butter until mixed. Press this crumbly layer into the bottom of the cheesecake pan, making it smooth with the back of a spoon.
03 -
Use a stand mixer on low to blend the softened cream cheese and sugar until silky smooth. Beat in the egg, green coloring, and mint flavoring just enough to combine them. Spread this mixture evenly over the previously prepared crust.
04 -
Pop the pan into the oven and bake them for 20 minutes. Turn the oven off, crack the door open using a wooden spoon, and let the cheesecakes cool slowly for about 5-10 minutes before pulling them out.
05 -
Take the cheesecakes out once cooled and let them chill in the fridge for several hours or leave them overnight before removing them from the pan.
06 -
Melt the chocolate chips in the microwave (check the package for instructions). Spoon a good amount of melted chocolate over each cheesecake and sprinkle on the chopped Andes mints.
# Notes:
01 -
Have the cream cheese softened so it's easy to mix without lumps.
02 -
It's easier to mix a room-temperature egg.
03 -
Stick to full-fat cream cheese for the richest and creamiest results.
04 -
Avoid over-mixing after the egg is added to keep the batter dense and free of extra air.
05 -
Don't open the oven while baking to keep the temperature steady and prevent cracks.
06 -
Store these in the fridge. For longer storage, wrap them twice and freeze for up to 2 months.