Mint Mini Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1¼ cups crushed chocolate cookie crumbs
02 -
2 tablespoons granulated sugar
03 -
4 tablespoons melted butter
04 -
Cooking spray for baking
→ Filling
05 -
2 blocks (8 ounce each) softened cream cheese
06 -
¼ cup and 2 tablespoons sugar
07 -
1 whole egg
08 -
1 teaspoon mint flavoring
09 -
4 drops green coloring for food
→ Topping
10 -
1¼ cups semi-sweet chocolate chips
11 -
15 roughly cut Andes mint candies
# Instructions:
01 -
Warm your oven to 165°C (325°F) and coat your mini cheesecake pan with cooking spray.
02 -
Mix cookie crumbs, 2 tablespoons sugar, and melted butter together. Split this mix evenly into the pan cups. Use a spoon to push down and make a solid foundation.
03 -
Using your stand mixer, whip the cream cheese with ¼ cup plus 2 tablespoons sugar until it's fluffy. Add your egg, mint flavoring, and green food drops, mixing on low just enough to blend everything. Scoop this mixture over your cookie bases, making sure each cup gets the same amount.
04 -
Bake for 20 minutes. Then switch off the oven, stick a wooden spoon in the door to keep it slightly open, and let the treats cool slowly for 5-10 minutes before taking them out.
05 -
Put the cheesecakes in the fridge for at least a few hours or better yet, leave them overnight before popping them out of the pan.
06 -
Melt your chocolate chips following the pack directions. Drop a big spoonful of melted chocolate on each mini cake and scatter chopped mint candies on top.
# Notes:
01 -
Let these little treats cool slowly to avoid any cracks forming.
02 -
They taste way better when you let them sit in the fridge all night before adding the chocolate on top.