Description
Experience the joy of St. Patrick’s Day with these delightful St. Patrick’s Day Mini Andes Mint Chocolate Cheesecakes! These bite-sized treats are a perfect fusion of rich chocolate and creamy cheesecake, enhanced by the refreshing flavor of Andes mint chocolate chips.
Ingredients
Scale
- 8 ounces cream cheese (softened)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ⅓ cup sour cream
- ⅓ cup cocoa powder
- ½ cup Andes mint chocolate chips
- 12 mini graham cracker crusts
Instructions
- Preheat your oven to 325°F (160°C). Line a muffin tin with mini cupcake liners.
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and egg; mix well. Stir in sour cream and cocoa powder until combined, then fold in Andes mint chocolate chips.
- Fill each graham cracker crust with the cheesecake mixture, about ¾ full.
- Bake for 20-25 minutes until set. Cool for 10 minutes before transferring to the fridge for at least 2 hours.
- Top with whipped cream and additional Andes mint chocolate chips before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg