Mini Mint Cheesecakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • For the crust:
  • non-stick baking spray
  • 1¼ c. Oreo cookie crumbs (approx 16 cookies)
  • 3 T. butter, melted
  • For the filling:
  • 2 (8 oz.) boxes of cream cheese
  • ¼ + 2 T. sugar
  • 1 egg
  • 1 t. mint extract
  • 1-2 drops of mint food coloring (depending on how green you desire)
  • 1¼ c. (1/2 milk + ½ semi sweet) chocolate chips
  • 15 Andes mints, coarsely chopped
Instructions
  1. Preheat oven to 325 degrees and spray mini cheesecake pan with non-stick baking spray.
  2. Using a food processor, pulse Oreo cookies until fine crumbs. Combine with butter. Divide the mixture evenly into mini cheesecake pans. Press down gently with a spoon.
  3. In a stand mixer, blend cream cheese and ¼ cup plus 2 T. sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the Oreo crumbs; dividing evenly.
  4. Bake for 20 minutes. Turn the oven off, prop the door open and allow the cheesecakes to cool down for about 5-10 minutes then remove from the oven.
  5. Cover with foil. Chill for several hours or overnight before removing from pan.
  6. Melt chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.
  7. Store in refrigerator for up to 5 days.
Recipe by The Gingham Apron at https://www.theginghamapron.com/mini-mint-cheesecakes/