These Andes Mint Mini Cheesecakes are a festive and decadent dessert that pairs the cool, refreshing taste of mint with rich chocolate. Featuring a chocolate graham cracker crust, a creamy mint-infused cheesecake filling, and a luscious chocolate topping, they are bite-sized perfection.
With their vibrant green color and iconic candy topping, these treats are perfect for holidays, parties, or whenever you need a chocolate-mint fix.
Recipe Details
- Flavor Profile: A classic combination of sweet chocolate and refreshing mint, balanced by the tangy richness of the cream cheese.
- Texture: You get a crunchy chocolate base, a smooth and dense creamy filling, and a snappy chocolate shell on top.
- Time: 20 minutes prep, 20 minutes bake time, plus cooling and chilling.
- Difficulty: Intermediate. Using a mini cheesecake pan and following the cooling steps ensures professional results.
What You’ll Need
To make this recipe, you will need a mini cheesecake pan (the kind with removable bottoms works best) to get those perfect individual rounds. A stand mixer is recommended to get the filling perfectly smooth. The ingredients rely on baking staples, plus specific flavor enhancers like mint extract, green food coloring, and plenty of chocolate.
Ingredient Notes
- Chocolate Graham Cracker Crumbs – These form the dark, sweet crust. If you can’t find chocolate graham crackers, you can pulse chocolate teddy grahams or crisp chocolate cookies to make crumbs.
- Cream Cheese – You will need two 8-ounce boxes. It is absolutely crucial that the cream cheese is softened to room temperature so it blends without lumps.
- Mint Extract – This provides the signature flavor. Be sure to use mint or peppermint extract, not spearmint, for the best pairing with chocolate.
- Green Food Coloring – A few drops give the cheesecake that recognizable mint-green hue.
- Chocolate Chips – Melted down, these create a ganache-like cap for the cheesecakes. Semi-sweet or milk chocolate works well depending on your sweetness preference.
- Andes Mints – Coarsely chopped, these iconic candies add texture and reinforce the flavor profile on top.
Add-ins and Substitutions
- Crust Variation – If you prefer a classic crust, you can use regular honey graham cracker crumbs, though the chocolate crust pairs best with the mint theme.
- Color intensity – You can adjust the food coloring to be a pastel green or a more vibrant shade, or omit it entirely if you prefer a natural look.
- Topping – Instead of melted chocolate, you could top these with a dollop of whipped cream and the chopped mints.
How to Make Andes Mint Mini Cheesecakes
- Prep: Preheat oven to 325 degrees and spray the mini cheesecake pan with nonstick baking spray.
- Make the Crust: Combine the chocolate graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Divide this mixture into the mini cheesecake pan evenly. Press down gently with a spoon to pack the crust.
- Make the Filling: In a stand mixer, blend the softened cream cheese and 1/4 cup plus 2 tablespoons of sugar until smooth and creamy. Add the egg, mint extract, and green food coloring. Mix on low just until incorporated. Do not overmix.
- Fill: Spoon the green cream cheese mixture over the chocolate graham crackers in the pan, dividing evenly among the cavities.
- Bake: Bake for 20 minutes. The centers should be almost set.
- Cool Slowly: Turn off the oven, prop open the oven door with a wooden spoon, and allow the cheesecakes to cool down slowly for only about 5-10 minutes inside the oven. Then, remove them from the oven.
- Chill: Remove from the oven and let them cool to room temperature, then chill in the refrigerator for several hours or overnight before removing them from the pan.
- Top: Melt the chocolate chips in the microwave according to the manufacturer’s instructions (usually 30-second intervals, stirring in between). Top each mini cheesecake with a heaping tablespoon of the melted chocolate and sprinkle with a few pieces of the coarsely chopped Andes mints.
Pro Tip: The “oven door prop” method is essential for cheesecakes, even mini ones. A sudden change in temperature can cause the cheesecakes to crack or sink in the middle. Letting them cool gradually in the turned-off oven ensures a flat, smooth top.
Recipe Tips
- Room Temperature Ingredients: Make sure your egg and cream cheese are at room temperature. Cold ingredients don’t emulsify well and can lead to a lumpy batter.
- Don’t Overmix: Once you add the egg, keep the mixer on low and mix only until combined. Overbeating adds air bubbles, which can cause the cheesecakes to puff up and then crack.
- Removing from Pan: If using a loose-bottom mini cheesecake pan, push up from the bottom to release the cakes once they are fully chilled and firm.
FAQs
- Can I use a regular muffin tin? If you don’t have a mini cheesecake pan, you can use a muffin tin lined with paper liners. The baking time should be similar, but keep an eye on them.
- Can I freeze these? Yes, these freeze beautifully. You can freeze them without the chocolate topping for up to 3 months. Thaw in the fridge, then add the melted chocolate and mints before serving.
- How long do they last? Stored in an airtight container in the refrigerator, they will stay fresh for up to 5 days.
Serving Suggestions
- Hot Chocolate: Serve these alongside a mug of hot cocoa for a cozy winter treat.
- Dessert Platter: These look beautiful arranged on a tiered stand with other bite-sized desserts.
- Coffee: The mint and chocolate flavors are a natural companion to a strong cup of coffee.
Make This Recipe in Advance
- Chill Time: Since these require several hours (or overnight) to chill and set, they are the perfect make-ahead dessert.
- Topping: You can add the melted chocolate topping a few hours before serving so it has time to set up firm.
Andes Mint Mini Cheesecakes
- Total Time: 4 hours 40 minutes
- Yield: 12 Mini Cheesecakes 1x
- Diet: Vegetarian
Description
These Andes Mint Mini Cheesecakes are a festive and decadent dessert that pairs the cool, refreshing taste of mint with rich chocolate. Featuring a crunchy chocolate graham cracker crust, a creamy mint-infused cheesecake filling, and a luscious chocolate shell on top, they are bite-sized perfection. With their vibrant green color and iconic candy topping, these treats are perfect for holidays, parties, or whenever you need a chocolate-mint fix.
Ingredients
Chocolate Crust
- 1 1/4 cups chocolate graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter, melted
Mint Cheesecake Filling
- 2 (8-ounce) boxes cream cheese, softened to room temperature
- 1/4 cup + 2 tablespoons sugar
- 1 large egg, room temperature
- 1 teaspoon mint extract (or peppermint)
- 4 drops green food coloring
Topping
- 1 1/4 cups chocolate chips (semi-sweet or milk)
- 15 Andes mints, coarsely chopped
- Nonstick baking spray
Instructions
Prep
Preheat oven to 325°F (165°C). Spray a mini cheesecake pan (preferably one with removable bottoms) with nonstick baking spray.
Make the Crust
In a small bowl, combine the chocolate graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are moistened. Divide this mixture evenly among the cavities of the pan. Press down gently with a spoon to pack the crust firmly.
Make the Filling
In a stand mixer (or large bowl with a hand mixer), beat the softened cream cheese and the 1/4 cup + 2 tablespoons of sugar until smooth and creamy. Scrape down the sides of the bowl.
Flavor & Color
Add the egg, mint extract, and green food coloring. Mix on low speed just until incorporated. Do not overmix, as adding too much air can cause the cheesecakes to crack.
Bake
Spoon the green cheesecake batter over the crusts, dividing evenly. Bake for 20 minutes. The centers should be almost set but may wobble slightly.
Cool Slowly (Crucial Step)
Turn off the oven. Prop the oven door open slightly with a wooden spoon and let the cheesecakes cool inside for 5–10 minutes. This gradual temperature change prevents sinking and cracking.
Chill
Remove the pan from the oven and let cool completely to room temperature. Transfer to the refrigerator and chill for several hours (or overnight) until firm.
Top
Once chilled, remove the cheesecakes from the pan. Melt the chocolate chips in the microwave in 30-second intervals, stirring until smooth. Spoon a tablespoon of melted chocolate onto each cheesecake and immediately sprinkle with the chopped Andes mints. Let the chocolate set before serving.
Notes
Room Temperature is Key: Ensure your cream cheese and egg are at room temperature before mixing. Cold ingredients create lumps and require over-mixing to smooth out, which ruins the texture.
Muffin Tin Alternative: If you don’t have a mini cheesecake pan, you can use a standard muffin tin lined with paper liners.
Release Method: If using a loose-bottom pan, once the cakes are chilled, push up from the bottom to pop them out. If using a muffin tin with liners, simply lift them out.
Make Ahead: These freeze beautifully. You can freeze the baked cheesecakes (without the chocolate topping) for up to 3 months. Thaw in the fridge, then decorate.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Mini Cheesecake
- Calories: 310
- Sugar: 24g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: andes mint cheesecake, mini cheesecake recipe, chocolate mint dessert, christmas dessert, st patricks day dessert, mint chocolate chip cheesecake, bite sized desserts
