Print
Ingredients
Scale
- Nonstick baking spray
- 1¼ cups chocolate graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- 2 (8 ounce) packages cream cheese, softened
- ¼ cup plus 2 tablespoons sugar
- 1 large egg
- 1 teaspoon mint extract
- 4 drops green food coloring
- 1¼ cups chocolate chips
- 15 Andes mints, coarsely chopped
Instructions
- Preheat oven to 325°F and spray mini cheesecake pan with baking spray.
- Mix chocolate graham cracker crumbs, 2 tablespoons sugar, and melted butter.
- Evenly press the crust mixture into the mini cheesecake pan.
- Beat cream cheese and ¼ cup plus 2 tablespoons sugar until smooth.
- Add egg, mint extract, and food coloring, mixing on low until combined.
- Spoon the filling over the crusts in the pan.
- Bake for about 20 minutes, then cool slowly in the oven.
- Chill in the refrigerator for several hours or overnight.
- Melt chocolate chips and pour over cooled cheesecakes.
- Top with chopped Andes mints.
Notes
Ensure cream cheese is softened before mixing for a smooth filling.
Adjust mint extract for a stronger mint flavor if desired.
Store in an airtight container for up to 5 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 14
- Sodium: 120
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 45