Name: Mint Brownie Cheesecake Cups
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 1/2 cup crushed chocolate cream-filled chocolate sandwich cookies (about 7 cookies) -; 1 package (4.67 ounces) Andes mint candies or 1 cup Andes creme de menthe baking chips -; 1 package (8 ounces) cream cheese, softened -; 1/4 cup sugar -; 1 large egg, room temperature -; 1/2 teaspoon vanilla extract -; Additional Andes mint candies or Andes creme de menthe baking chips, melted -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mint Brownie Cheesecake Cups

1. 1/2 cup crushed chocolate cream-filled chocolate sandwich cookies (about 7 cookies) -

2. 1 package (4.67 ounces) Andes mint candies or 1 cup Andes creme de menthe baking chips -

3. 1 package (8 ounces) cream cheese, softened -

4. 1/4 cup sugar -

5. 1 large egg, room temperature -

6. 1/2 teaspoon vanilla extract -

7. Additional Andes mint candies or Andes creme de menthe baking chips, melted -

How to cook deliciously - Mint Brownie Cheesecake Cups

1. Stage

Grease or paper-line miniature muffin cups. Press 1 teaspoon cookie crumbs onto the bottom of each muffin cup; set aside.

2. Stage

Heat candies on high in a microwave-safe bowl for 30-60 seconds or until melted, stirring every 15 seconds. Cool to room temperature.

3. Stage

Beat cream cheese and sugar in a small bowl until smooth. Beat in egg and vanilla. Stir in melted candies.

4. Stage

Spoon 1 tablespoon mixture into each cup. Bake at 350° for 25-30 minutes or until tops appear dry and begin to crack. Cool for 1 minute before removing to wire racks to cool completely. Drizzle with additional melted candies. Store in the refrigerator.