Andes Mint Mini Cheesecakes Recipe

Ben Carraoli

Andes Mint Mini Cheesecakes Recipe

If you love the cool taste of mint and the richness of cheesecake, these Andes Mint Mini Cheesecakes are perfect for you. With a chocolate graham cracker crust, creamy mint cheesecake filling, and a smooth chocolate topping sprinkled with chopped Andes mints, this dessert is refreshing and indulgent. Each bite-sized cheesecake is just the right size for parties or when you want a little treat.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 6

Course: Dessert

Calories: 176

Ingredients Method

Ingredients

For the crust:
1¼ cups chocolate graham cracker crumbs – adds a deep cocoa flavor and firm base for the cheesecakes. Crushed chocolate cookies can also work.
2 tablespoons sugar – helps lightly sweeten the crust.
4 tablespoons butter melted – binds the crust together and adds richness.
For the cheesecake filling:
2 8-ounce packages cream cheese, softened – use full-fat for best creaminess and flavor.
¼ cup plus 2 tablespoons sugar – balances the tartness of the cream cheese and enhances the mint.
1 egg – helps bind the cheesecake filling.
1 teaspoon mint extract – gives the cheesecake its signature cool minty flavor. Don’t substitute with peppermint extract as it’s much stronger.
4 drops green food coloring – optional but gives a festive mint green hue.
For the topping:
1¼ cups chocolate chips – creates a rich melt-in-your-mouth chocolate layer.
15 Andes mints coarsely chopped – for both flavor and a decorative finish.

Method

Start by preheating your oven to 325°F (163°C). This temperature is ideal for baking cheesecakes slowly without cracking. Spray a mini cheesecake pan with nonstick spray to help release each cheesecake cleanly once chilled.
In a small bowl, combine chocolate graham cracker crumbs, sugar, and melted butter. Stir until everything is evenly mixed and resembles wet sand. Spoon this mixture evenly into each cavity of the pan, pressing it down with the back of a spoon or your fingers to form a firm base. This crust gives each bite a nice crunch and balances the creamy top.
Using a hand or stand mixer, beat the softened cream cheese and sugar together until smooth and fluffy. It’s important there are no lumps. Add the egg, mint extract, and food coloring. Mix gently on low speed until everything is just combined. You don’t want to overmix, as that can add air and cause cracks while baking. Spoon the filling evenly on top of each crust layer.
Place the pan in the preheated oven and bake for 20 minutes. The centers should be just set and not jiggly. Once baked, turn off the oven and leave the door slightly open using a wooden spoon. Let the cheesecakes rest in the oven for 5–10 minutes to slowly cool. Then, transfer them to the fridge to chill for several hours or overnight. This helps the texture set perfectly.
Once the cheesecakes are fully chilled, melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Spoon a generous tablespoon of melted chocolate over each cheesecake, spreading it gently. Before the chocolate hardens, sprinkle the tops with chopped Andes mints for a minty crunch and extra flavor.