Andes Mint Mini Cheesecakes

There may be a unique location in my heart for cheesecake.  these little Andes mint cheesecakes are packed full of decadent taste.  the whole thing you constantly wanted in a mini.  they may be ideal stability between your candy enamel and your exercise! except that minis are calorie unfastened.  LOL!  nicely at least they are element controlled!

INGREDIENTS

• Pam nonstick baking spray
• 1 1/4 cup chocolate graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons butter melted
• 2 (8 ounce) boxes of cream cheese softened
• 1/4 cup plus 2 tablespoons sugar
• 1 egg
• 1 teaspoon mint extract
• 4 drops green food coloring
• 1 1/4 cups chocolate chips
• 15 Andes mints coarsely chopped.

COMMANDS

1. Preaheat oven to 325 stages and spray mini cheesecake pan with Pam.
2. integrate graham crackers, 2 tablespoons sugar and butter. Divide inside the mini cheesecake pan lightly. Press down lightly with a spoon.
3. In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar till clean and creamy. upload the egg, mint extract and meals coloring: mix simply till incorporated on low. Spoon cream cheese aggregate over the chocolate graham crackers; dividing evenly.
4. Bake for 25-30 minutes.
5. put off from oven and chill for numerous hours or in a single day before eliminating from pan.
6. melt chocolate chips in microwave in keeping with manufacturers instructions. pinnacle every mini cheesecake with a heaping tablespoon of chocolate and a few portions of Andes mints.

source https://kitchenstronger.blogspot.com/2019/04/andes-mint-mini-cheesecakes.html

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