Ingredients
Equipment
Method
Prepare Your Baking Setup
- Preheat your oven to 325 degrees Fahrenheit. Generously spray your mini cheesecake pan with nonstick baking spray. If using a muffin pan, spray it lightly and place cupcake liners inside.
Craft the Crust
- In a medium bowl, combine the 1¼ cups of chocolate graham cracker crumbs, 2 tablespoons of sugar, and 4 tablespoons of melted butter. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand.
- Divide this mixture evenly among the prepared mini cheesecake pan cavities. Using the back of a small spoon, gently but firmly press the crust mixture down into the bottom of each cavity to form a compact base.
Mix the Filling
- Using a stand mixer fitted with the paddle attachment (or a hand mixer), blend the softened cream cheese and the 6 tablespoons of sugar until the mixture is smooth and creamy.
- Add the egg, 1 teaspoon of mint extract, and 4 drops of green food coloring. Mix these ingredients just until incorporated on low speed, avoiding over-mixing.
- Spoon the smooth cream cheese mixture over the prepared chocolate graham cracker crusts, dividing it evenly among the cavities.
Bake & Cool
- Bake the mini cheesecakes for exactly 20 minutes at 325 degrees Fahrenheit. The edges should appear set, but the center will still have a slight jiggle.
- Once baked, turn off the oven and immediately prop the oven door open with a wooden spoon for about 5-10 minutes for slow cooling.
- After this initial slow cool, remove the cheesecakes from the oven.
Chill Thoroughly
- Allow the mini cheesecakes to cool completely at room temperature on a wire rack. Then, transfer them to the refrigerator and chill for several hours, or ideally, overnight, to fully set and firm up.
The Unique Twist Topping
- In a microwave-safe bowl, melt the 1¼ cups of chocolate chips in the microwave, heating in 30-second intervals and stirring well after each, until smooth. Alternatively, use a double boiler method.
- Once the chocolate is melted, stir in a tablespoon of heavy cream, 1-2 teaspoons of softened cream cheese (taken from the main supply), and a tiny drop of mint extract. Continue stirring until the mixture is completely smooth and forms a luscious, pliable ganache.
- Spoon a generous tablespoon of this special ganache over each *cooled* mini cheesecake.
- Finally, garnish each one with a sprinkle of the 15 Andes mints, coarsely chopped.
Nutrition
Notes
For best results, use room temperature ingredients. Avoid over-mixing batter and implement slow cooling to prevent cracks. These cheesecakes are freezer-friendly; freeze without the topping and add it after thawing. Garnish with whipped cream or a fresh mint leaf for an elegant touch. Nutrition information is estimated based on common ingredients and serving sizes and may vary.