There is a special place in my heart for cheesecake. These very little range of mountains mint cheesecakes square measure packed filled with decadent flavor. Everything you mostly wished during a mini. they're excellent balance between your appetite and your workout.
Besides that minis square measure calorie free. Well a minimum of they're portion controlled.
They are diminutive in size however not in flavor!. Packed filled with chocolate and mint right up to the range of mountains mints on the top.
INGREDIENTS :
- Pam nonstick baking spray
- 1 1/4 cup chocolate graham cracker crumbs
- 1 egg
- 2 (8 ounce) boxes of cream cheese softened
- 1/4 cup plus 2 tablespoons sugar
- 2 tablespoons sugar
- 4 tablespoons butter melted
- 1 teaspoon mint extract
- 4 drops green food coloring
- 1 1/4 cups chocolate chips
- 15 Andes mints coarsely chopped.
INSTRUCTIONS :
- Preheat 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.
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