Ingredients
Scale
For the crust:
2 cups chocolate graham cracker crumbs
½ cup unsalted butter, melted
For the filling:
16 oz cream cheese, softened
½ cup sugar
2 teaspoons mint extract
Green food coloring
1 cup heavy cream
For the decoration:
½ cup chocolate chips, melted
8-10 Ande’s candies, chopped
Instructions
- Line a standard muffin tin with cupcake liners, set aside.
- In a medium bowl, combine the chocolate graham cracker crumbs and melted butter. Mix until combined – it should look like wet sand.
- Using a heaping tablespoon, divide the crumb mixture among the cupcake liners. Then use the bottom of a ¼ cup measuring cup to press down the crumbs into the bottom of the pan. Set aside.
- In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream to combine well, scraping the sides often.
- Add in the mint extract, green coloring and heavy cream. Mix on low until combined, scraping the sides often.
- Whip the mixture on medium until it is smooth and fluffy looking.
- Divide the filling among each of the cupcake liners, filling to the top of each liner.
- Chill for at least four hours to set.
- To decorate – melt the chocolate in a microwave safe bowl. Spread a dollop of chocolate on top of each cheesecake. Sprinkle with the chopped Ande’s mints.
Notes
- Storage: Cheesecakes can be stored in an airtight container in the fridge for up to 3 days.
- Substitutes: We’ve used Andes Creme De Menthe as the topping, but you could equally use any crushed mint sweets
- Prep Time: 10 minutes
- Chill Time: 4 hours
- Category: Cakes, Sweet Treats