Ingredients
Equipment
Method
Prep & Crust
- Preheat your oven to 325 degrees F and generously spray your mini cheesecake pan with nonstick baking spray.
- In a medium bowl, combine the chocolate graham cracker crumbs, 2 tablespoons of sugar, and the melted butter. Mix these crumbs until well combined and they resemble moist sand.
- Divide this mixture evenly among the cavities of your mini cheesecake pan. Press the crumbs down firmly and evenly with the back of a spoon to form a stable chocolate graham cracker crust base.
Cheesecake Filling
- In your stand mixer, using the paddle attachment, blend the softened full-fat cream cheese and ¼ cup plus 2 tablespoons of sugar until smooth and creamy.
- Next, add the egg, mint extract, and green food coloring, mixing just until everything is incorporated on low speed. Gently fold in a portion of the finely crushed Andes mints into the cream cheese batter. Be careful not to over-mix after adding the egg.
Bake & Cool
- Spoon the cream cheese mixture over the chocolate graham cracker crusts, dividing it evenly among the cavities.
- Bake the mini cheesecakes for 20 minutes. The edges should be set, but the center should still have a slight jiggle. Do not open the oven door while they are baking.
- Once baked, turn off the oven, prop open the oven door with a wooden spoon, and allow the cheesecakes to cool slowly in the oven for about 5-10 minutes.
Chill Thoroughly
- After the initial slow cool in the oven, remove the mini cheesecakes from the oven and allow them to come to room temperature on a wire rack.
- Transfer them to the refrigerator and chill for several hours or even overnight before removing them from the pan. This ensures proper setting and easy removal.
Make and Top with Mint Chocolate Ganache
- In a microwave-safe bowl, combine the chocolate chips and 2-3 tablespoons of heavy cream. Heat in 30-second intervals, stirring well after each, until the mixture is smooth and fully melted. Optionally, stir in a tiny drop of mint extract for extra flavor.
- Allow the ganache to cool slightly until it is still pourable but starting to thicken. Carefully spoon a generous amount over each chilled mini cheesecake, letting it cascade down the sides slightly.
- While the ganache is still wet, garnish each mini cheesecake with the remaining coarsely chopped Andes mints for ultimate appeal.
Nutrition
Notes
Always use room temperature, full-fat cream cheese for a smooth batter. Avoid over-mixing to prevent cracks. Cool cheesecakes slowly and chill thoroughly (several hours/overnight) for optimal setting and easy removal. Store in the fridge for 3-4 days, or freeze up to 2 months. Perfect for making ahead! Nutrition information is estimated based on common ingredients and serving sizes and may vary.