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