Andes Mint Mini Cheesecakes

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If you’re a fan of the classic chocolate-mint combination, get ready to fall in love with these Andes Mint Mini Cheesecakes. This indulgent dessert is a crowd-pleaser that brings together rich chocolate cookie crusts, creamy mint cheesecake filling, and a smooth ganache topping, all garnished with a sprinkle of crushed Andes mints.

Whether you’re hosting a holiday party, celebrating a birthday, or just want something special for your family, these cheesecakes are as festive as they are flavorful. Their small size makes them perfect for portion control, party trays, and sharing.

Cheesecakes are often seen as a complicated dessert, but this mini version makes it approachable and foolproof. No water bath, no cracking, and no slicing necessary. Just smooth, creamy cheesecake in bite-sized form.

Andes mints are a nostalgic treat for many, and adding them to cheesecake brings a fun and refreshing twist. The green minty filling pairs beautifully with the decadent chocolate crust and topping.

You can easily make these ahead of time, and they store beautifully in the fridge or freezer. Great for planning holiday spreads or events in advance.

Not only are these desserts stunning to look at, but the layers of flavor make them even more irresistible. Each bite delivers cool mint, silky cream cheese, and rich chocolate.

This recipe doesn’t rely on alcohol or gelatin, making it perfect for families and those with dietary restrictions. Instead, it uses simple, accessible ingredients to deliver gourmet results.

These cheesecakes are naturally pork-free, so there’s no need to worry about hidden gelatin in the mix. Just clean, delicious flavor in every mini cup.

Kids especially love these because they feel like a treat from a bakery. Adults appreciate the rich taste and classy presentation.

They also make excellent edible gifts. Wrap them in cupcake liners and gift boxes for a thoughtful, homemade surprise.

You can even get creative and top them with whipped cream, mint leaves, or extra chocolate chips for added flair.

Their festive green-and-brown color makes them ideal for winter holidays like Christmas, but they’re delicious enough to enjoy all year round.

Want to make them more decadent? Add a little cocoa powder to the filling or a chocolate drizzle on top.

If you love Thin Mints or peppermint patties, these cheesecakes will definitely become a new favorite. They’re rich, refreshing, and totally satisfying.

With their balanced sweetness, these Andes Mint Mini Cheesecakes are sure to please any chocolate-mint lover in your life.

Servings

Makes 12 mini cheesecakes

Time

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 38 minutes

Ingredients

For the Crust:

• 1 cup chocolate cookie crumbs (like Oreos, without filling)
• 3 tbsp melted butter

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg
• 1/4 cup sour cream
• 1/4 tsp peppermint extract
• Green food coloring (optional)
• 1/4 cup chopped Andes mints

For the Ganache Topping:

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

Garnish:

• Crushed Andes mints

Instructions

1. Preheat oven to 325°F (160°C). Line a muffin tin with 12 paper liners.
2. Mix cookie crumbs and melted butter in a bowl. Press about 1 tbsp of mixture into each liner. Bake crusts for 5 minutes, then cool.
3. In a mixing bowl, beat cream cheese and sugar until smooth. Add egg, sour cream, peppermint extract, and food coloring. Mix until combined.
4. Fold in chopped Andes mints.
5. Spoon cheesecake filling evenly into crusts.
6. Bake for 15-18 minutes, or until centers are just set.
7. Let cool at room temperature, then refrigerate for at least 4 hours.
8. Heat cream in a small saucepan until hot (not boiling). Pour over chocolate chips and let sit 2 minutes, then stir until smooth.
9. Spoon ganache over chilled cheesecakes and spread evenly.
10. Garnish with crushed Andes mints. Chill again until ganache is set.

Tips

• For best texture, use room temperature cream cheese.
• Don’t overbake — cheesecakes should jiggle slightly in the center.
• Let chill completely before topping with ganache.
• Can be frozen up to 1 month in airtight container.

Why You’ll Love This Recipe

These mini cheesecakes are rich, creamy, and perfectly balanced with cool mint and warm chocolate flavors. Easy to make and elegant to serve, they’re ideal for special occasions or anytime you crave a chocolate-mint treat.

Summary

Andes Mint Mini Cheesecakes combine chocolate cookie crusts, cool mint cheesecake filling, and silky ganache into a perfect bite-sized dessert. It’s loaded with flavor and festive charm!