Andes Mint And Chocolate No Bake Cheesecake Cups
Small individual creamy mint cheesecakes with a chocolate crust topped with chocolate and Andes candy.
Servings 16 Cheesecakes
Ingredients
For The Cheesecake Crust -
- 2 C chocolate graham cracker crumbs
- ½ C unsalted butter melted
For The No Bake Cheesecake Filling
- 16 oz cream cheese softened
- ½ C sugar
- 2 tsp mint extract
- Green food coloring
- 1 C heavy cream
For Cheesecake Toppings
- ½ C chocolate chips melted
- 8-10 Andes 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