MINT BROWNIE CHEESECAKE CUPS

Mint Brownie Cheesecake Cups image

Set several plates of these fuss-free brownie cheesecake bites around the house for guests to munch on as they mingle. Bursting with mint chocolate, they'll be the talk of the party. -Janet Payne, Lawrenceville, Georgia

Provided by Taste of Home

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 7

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

Steps:

Grease or paper-line miniature muffin cups. Press 1 teaspoon cookie crumbs onto the bottom of each muffin cup; set aside., Heat candies on high in a microwave-safe bowl for 30-60 seconds or until melted, stirring every 15 seconds. Cool to room temperature., Beat cream cheese and sugar in a small bowl until smooth. Beat in egg and vanilla. Stir in melted candies., 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.

Nutrition Facts : Calories 67 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 35mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.