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Mini Mint Chocolate Cheesecake
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Mini Mint Chocolate Cheesecakes

Ingredients

Crust

  • 1 1/2 Cups Original or Mint Flavored Oreo Cookie Crumbs cream center removed
  • 2 Tbsp Sugar
  • 4 Tbsp Butter melted

Cheescake

  • 2 8oz Packages of Cream Cheese softened
  • 1/4 Cup Sugar
  • 1 Egg
  • 1/2 Tsp Mint Extract
  • Oreo Cream Centers from the cookies used in the crust
  • Green Food Coloring
  • 1/4 Cup Semi Sweet Chocolate Chips
  • 1/3 Cup Semi Sweet Chocolate Chips
  • 2 Tsp Vegetable Oil
  • 12 Andes Chocolate Mints

Instructions

Crust

  • Preheat oven to 325°
  • Spray cupcake pan well with cooking spray.
  • In small bowl, mix Oreo crumbs, sugar and butter.
  • Divide evenly into cupcake pans and press down to shape the crusts.
  • Bake 5 minutes.
  • Allow to cool before filling.

Cheesecake

  • In standing mixer, blend cream cheese, sugar and oreo creams until smooth and creamy.
  • Add egg, food coloring and mint extract. Mix on low to combine.
  • Stir in ¼ cup of semi sweet chocolate chips.
  • Spoon filling into the prepared crusts, dividing evenly.
  • Smooth out the tops.
  • Bake 25-30 minutes.
  • Turn off oven and open the door. Allow cheesecake to sit in the oven for another 30 minutes.
  • Gently run a knife around the edges to loosen.
  • Cool 1-2 hours, then cover and chill overnight.
  • Before serving, melt ⅓ cup of semi sweet chocolate chips per instructions on bag.
  • Stir in 2 tsp of vegetable oil.
  • Drizzle over the tops of the cheesecakes.
  • Crush Andes Chocolate Mints into small chunks.
  • Garnish with Andes Chocolate Mints.

Notes

To avoid a lumpy or chunky cheesecake, make sure you let any refrigerated items sit outside of the fridge for an equal amount of time. The cream cheese should be out long enough to soften. I’ll also allow the egg to come to room temp, at that time. The ingredients tend to blend better at the same temps.
Store cheesecakes in an airtight container, up to 1 week.
Use your melted chocolate mixture right away. The oil will help delay the chocolate from hardening if it’s sitting out - but once the chocolate hardens, it’s a PITA to remelt properly. I try to avoid it at all cost.
I love chocolate chips, so the more the better for me - but if you prefer to bring it down a bit, use some mini-chocolate chips.