Description
Rich and smooth mini cheesecakes topped with creamy chocolate and crisp Andes Mints, perfect for family celebrations and gatherings.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1 cup chocolate chips
- Andes Mint candies, chopped (to taste)
- Whipped cream for topping
Instructions
- Preheat your oven to 325°F (165°C) and combine the graham cracker crumbs with the melted butter. Press mixture into the bottom of mini cupcake liners.
- Beat cream cheese, sugar, and vanilla in a bowl until smooth. Add eggs one at a time, mixing until incorporated.
- Pour mixture over crusts in cupcake liners and bake for about 20 minutes until set. Cool to room temperature, then chill in the fridge.
- Melt chocolate chips and drizzle over cooled cheesecakes. Top with chopped Andes Mints and whipped cream.
Notes
Ensure cream cheese is room temperature for a smooth batter. Watch baking time closely, as ovens may vary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cheesecake, dessert, chocolate, Andes Mints, easy recipe