Go Back

Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes combine chocolate cookie crusts, cool mint cheesecake filling, and silky ganache into a perfect bite-sized dessert. No alcohol, no pork, and loaded with flavor and festive charm!
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Chilling Time 4 hours
Total Time 4 hours 38 minutes
Servings 12

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
 

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

Notes

  • 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.
  • For a more intense mint flavor, add an extra drop of peppermint extract.
  • Make it festive by topping with red and green sprinkles during the holidays.
  • Use a piping bag to make the ganache swirl beautifully on top.
  • Add mini chocolate chips inside the cheesecake filling for added texture.