Ingredients
Scale
- 8 ounces cream cheese
- 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) and line a muffin tin with mini cupcake liners.
- In a mixing bowl, beat together 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.
- Spoon the mixture into the crusts, filling each about ¾ full.
- Bake for 20-25 minutes until set. Cool for 10 minutes, then refrigerate for at least 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 cheesecake (35g)
- Calories: 140
- Sugar: 8g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg