Mini Mint Cheesecake
Mini Mint Cheesecakes
If you love the refreshing taste of Andes mints and cheesecake, then this recipe is for you!
- 1 1/4 c. chocolate graham cracker crumbs
- 2 Tbsp. sugar
- 4 Tbsp. butter, melted
- 2 (8 oz) packages of cream cheese, softened
- 1/4 c. Firebee Chocolate Honey
- 1 large egg
- 1 tsp. mint extract
- green food coloring - about 6 drops
- 1 1/4 c. chocolate chips
- 2 -3 Tbsp. heavy whipping cream
- Andes mints for topping, broken into pieces
Preheat the oven to 325 degrees and spray a mini cheesecake pan with nonstick cooking spray.
To make the crust, combine the crumbs, 2 Tbsp. of sugar, and melted butter in a small bowl. Mix together until the crumbs are moistened and press into the bottom of each section of the pan.
In the bowl of a stand mixer, combine the cream cheese and the Firebee Chocolate Honey. Mix until well combined. Add in the mint extract, egg, and food coloring, and mix again until just combined.
Spoon the cream cheese mixture onto the graham crackers, filling just to the top of the pan. You may have a bit of extra batter left over, but overfilling them will result in messy looking, cracked tops.
Bake for 20 minutes and then allow them to cool inside the oven with the door propped open until cooled.
Melt the chocolate chips with enough heavy whipping cream (about 2 Tbsp.) to keep it runny. To melt, you can microwave the chocolate and cream in 30 second intervals until it is smooth when stirred. Spoon on top of the cooled cheesecakes and add the broken up mints.
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