Andes Mint Mini Cheesecakes – Easy Recipe

Andes Mint Mini Cheesecakes are the perfect combination of creamy cheesecake, rich chocolate, and refreshing mint. These bite-sized treats start with a chocolate graham cracker crust, followed by a smooth and velvety mint-flavored cheesecake filling, and are finished with a melted chocolate topping and chopped Andes Mint candies.

These mini cheesecakes are ideal for parties, holidays, or as a make-ahead dessert that you can freeze for later. If you love the classic pairing of chocolate and mint, this recipe will become a favorite in your household. The best part? You don’t need a water bath, making it a beginner-friendly baked cheesecake recipe.

Why You’ll Love Andes Mint Mini Cheesecakes

• Perfect Flavor Balance – The mint extract adds freshness while the chocolate base keeps it indulgent.
• Bite-Sized & Convenient – Mini cheesecakes are great for portion control and easy serving.
• Beginner-Friendly – No complicated techniques required.
• Make-Ahead Dessert – These cheesecakes store well in the fridge or freezer.
• Great for Gatherings – Ideal for birthdays, holidays, and dinner parties.

Ingredients You’ll Need to make Andes Mint Mini Cheesecakes

Crust:

• 1 ½ cups chocolate graham cracker crumbs (or Oreo crumbs for a richer flavor)
• 2 tablespoons granulated sugar
• 5 tablespoons melted butter

Cheesecake Filling:

• 8 oz full-fat cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• ½ teaspoon mint extract
• 3-4 drops green food coloring (optional)

Topping:

• ½ cup dark chocolate chips (or semi-sweet)
• 2 teaspoons heavy cream
• ¼ cup chopped Andes Mint candies

How to Make Andes Mint Mini Cheesecakes Step-by-Step

1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Line a mini muffin tin with paper liners.
2. In a bowl, mix the chocolate graham cracker crumbs, sugar, and melted butter until well combined.
3. Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly using the back of a spoon or a small glass.
4. Pre-bake the crusts for 5-7 minutes, then let them cool while preparing the filling.

2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar until smooth.
2. Add the egg and mix on low speed until just combined. Avoid overmixing.
3. Stir in the mint extract and green food coloring (if using) until evenly incorporated.

3: Fill and Bake

1. Spoon the cheesecake filling over the cooled crusts, filling each liner about ¾ full.
2. Bake for 20-25 minutes, or until the centers are just set and slightly jiggly.
3. Turn off the oven and crack the door open to let the cheesecakes cool gradually. This prevents cracking.
4. Once at room temperature, refrigerate for at least 4 hours or overnight for the best texture.

4: Add the Topping

1. Melt the chocolate chips with heavy cream in the microwave in 15-second intervals, stirring until smooth.
2. Drizzle the melted chocolate over the chilled cheesecakes.
3. Sprinkle chopped Andes Mint candies on top for extra flavor and texture.

Expert Tips for Andes Mint Mini Cheesecakes

• Use Room Temperature Ingredients – This ensures a smooth and creamy texture.
• Don’t Overmix the Batter – Overmixing can cause cracks and a dense texture.
• Chill Thoroughly – The cheesecakes need to set completely in the fridge for the best consistency.
• Try a Different Crust – Swap the chocolate graham crackers for an Oreo crust for more chocolate flavor.
• Make Ahead & Store – Refrigerate for up to 5 days or freeze for up to 3 months.

Variations & Creative Twists on Mint Chocolate Cheesecake

• Chocolate Cheesecake Base – Add 1 tablespoon cocoa powder to the filling.
• Peppermint Cheesecakes – Use peppermint extract instead of mint extract for a bolder mint flavor.
• White Chocolate Drizzle – Swap dark chocolate for melted white chocolate.
• Festive Version – Add crushed peppermint candy on top for a holiday look.

Nutritional Information for Andes Mint Mini Cheesecakes (Per Serving)

• Calories: ~200 kcal
• Carbohydrates: 18g
• Protein: 3g
• Fat: 12g
• Sugar: 12g

Storage & Make-Ahead Instructions

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap each mini cheesecake individually in plastic wrap, then store in a zip-top bag for up to 3 months.
• Thawing: Let them sit in the refrigerator overnight or at room temperature for 20 minutes before serving.

Andes Mint Mini Cheesecakes – Easy Recipe

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• Author: Jake
• Total Time: 40 minutes
• Yield: 12 mini cheesecakes
• Diet: Vegetarian

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Description

Andes Mint Mini Cheesecakes are the perfect combination of creamy cheesecake, rich chocolate, and refreshing mint. These bite-sized treats start with a chocolate graham cracker crust, followed by a smooth and velvety mint-flavored cheesecake filling, and are finished with a melted chocolate topping and chopped Andes Mint candies.

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Ingredients

• 1 ½ cups chocolate graham cracker crumbs (or Oreo crumbs)
• 2 tablespoons granulated sugar
• 5 tablespoons melted butter
• 8 oz full-fat cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• ½ teaspoon mint extract
• 3–4 drops green food coloring (optional)
• ½ cup dark chocolate chips (or semi-sweet)
• 2 teaspoons heavy cream
• ¼ cup chopped Andes Mint candies

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Instructions

1. Preheat the oven to 325°F (163°C) and line a mini muffin tin with paper liners.
2. Mix chocolate graham cracker crumbs, sugar, and melted butter until combined.
3. Press about 1 tablespoon of the crust mixture into each liner and pre-bake for 5-7 minutes.
4. Beat cream cheese and sugar until smooth, then add the egg and mix on low speed.
5. Stir in mint extract and green food coloring (if using).
6. Fill each liner about ¾ full with cheesecake mixture.
7. Bake for 20-25 minutes until the centers are just set.
8. Cool in the oven with the door slightly open, then refrigerate for at least 4 hours.
9. Melt chocolate chips with heavy cream and drizzle over chilled cheesecakes.
10. Top with chopped Andes Mint candies.

Notes

For the best texture, use room temperature ingredients and avoid overmixing the batter.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 200 kcal
• Sugar: 12g
• Sodium: 100mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg

Keywords: cheesecake, mint, chocolate, dessert, mini cheesecakes

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Final Thoughts

Andes Mint Mini Cheesecakes are a simple yet impressive dessert that combines the refreshing taste of mint with the richness of chocolate. Whether you make them for a holiday gathering, a party, or just as a sweet treat for yourself, they are sure to be a hit.

Try this recipe and share your experience in the comments! Don’t forget to tag us on Instagram and Pinterest with your creations. Happy baking!

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