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Mint Brownie Cheesecake Cups

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
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    2-1/2 dozen


  • 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


  • 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
1 brownie cup: 67 calories, 5g fat (3g saturated fat), 14mg cholesterol, 35mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein.

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