Andes Mint Mini Cheesecakes were already forming in my head on a quiet winter afternoon when the house felt split between seasons. One corner of the kitchen still smelled faintly of holiday cocoa, while the window light hinted at spring trying to move in.
A neighbor stopped by to return a borrowed loaf pan, my teenage niece hovered nearby scrolling dessert ideas for an upcoming school bake sale, and my husband debated if mint counted as a winter or year-round flavor. Somewhere in that mix of opinions, Andes Mint Mini Cheesecakes felt exactly right.
Later that day, a friend called from her office downtown, describing a long meeting and the need for “something small but decadent” for an upcoming team lunch. These cheesecakes fit the bill perfectly. They were individual, neat, and bold in flavor without feeling heavy.
As the stand mixer hummed, the scent of chocolate graham crumbs and mint extract filled the room, drawing curious glances from anyone passing through the kitchen.
When the cheesecakes finally chilled and the melted chocolate topping went on, Andes Mint Mini Cheesecakes had shifted from a casual baking plan into a dessert that felt polished and intentional.
They carried a balance of nostalgia and freshness, the kind of treat that works just as well on a dessert table as it does wrapped up for sharing.
Short Description
Andes Mint Mini Cheesecakes are individual chocolate mint desserts featuring a chocolate graham cracker crust, creamy mint cheesecake filling, and a smooth chocolate topping finished with chopped Andes mints.
Key Ingredients
- Nonstick baking spray
- 1 ¼ cups chocolate graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- 2 boxes cream cheese, 8 ounces each, softened
- ¼ cup plus 2 tablespoons sugar
- 1 large egg
- 1 teaspoon mint extract
- 4 drops green food coloring
- 1 ¼ cups chocolate chips
- 15 Andes mints, coarsely chopped
Tools Needed
- Mini cheesecake pan
- Stand mixer
- Mixing bowls
- Measuring cups and spoons
- Spoon or small offset spatula
- Microwave-safe bowl
- Wooden spoon
Cooking Instructions
Step 1: Prepare the Pan and Oven
Preheat the oven to 325°F. Lightly coat the mini cheesecake pan with nonstick baking spray, making sure each cavity is evenly covered.
Step 2: Make the Crust
In a bowl, combine chocolate graham cracker crumbs, 2 tablespoons sugar, and melted butter. Stir until the mixture resembles damp sand. Divide evenly among the cheesecake cavities and gently press down with the back of a spoon to form a compact crust.
Step 3: Mix the Cheesecake Filling
In a stand mixer, beat the softened cream cheese with ¼ cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract, and green food coloring.
Mix on low speed just until incorporated to avoid adding excess air.
Step 4: Fill the Pan
Spoon the cheesecake mixture evenly over each crust. Smooth the tops lightly with a spoon for an even surface.
Step 5: Bake and Cool Slowly
Bake for 20 minutes. Turn off the oven, prop the door open with a wooden spoon, and allow the cheesecakes to cool inside the oven for 5 to 10 minutes. This gradual cooling helps prevent cracks.
Step 6: Chill Thoroughly
Remove the pan from the oven and refrigerate for several hours or overnight until fully set before removing from the pan.
Step 7: Add the Topping
Melt the chocolate chips in the microwave according to package instructions, stirring until smooth. Spoon a heaping tablespoon of melted chocolate over each cheesecake and finish with chopped Andes mints.
Why You’ll Love This Recipe
Balanced chocolate and mint flavor
Perfect individual portions
Smooth, creamy texture
Elegant enough for entertaining
Easy to make ahead
Mistakes to Avoid & Solutions
Overmixing the Batter
Too much air can cause cracks during baking.
Solution: Mix on low speed and stop as soon as ingredients are combined.
Skipping the Slow Cool
Rapid temperature changes can cause sinking centers.
Solution: Always cool briefly in the turned-off oven with the door propped open.
Warm Cream Cheese
Cold cream cheese leads to lumps.
Solution: Let cream cheese sit at room temperature before mixing.
Too Much Mint Extract
Mint can overpower the cheesecake.
Solution: Measure carefully and avoid adding extra.
Removing Too Soon from the Pan
Cheesecakes may break if unmolded early.
Solution: Chill completely before removing.
Serving and Pairing Suggestions
Serve chilled on a dessert platter
Pair with coffee or hot chocolate
Add to holiday dessert tables
Plate with fresh berries for contrast
Serve as individual desserts at gatherings
Storage and Reheating Tips
Store covered in the refrigerator for up to 4 days
Keep in an airtight container to prevent drying
Do not reheat to maintain texture
Add chocolate topping just before serving if storing longer
FAQs
1. Can I use regular graham crackers instead of chocolate?
Yes, but the chocolate version complements the mint flavor better.
2. Can I make these without food coloring?
Yes, the color is optional and does not affect taste.
3. How do I know when mini cheesecakes are done?
The centers should be set with a slight jiggle.
4. Can these be frozen?
Yes, freeze without toppings and add chocolate after thawing.
5. What if I do not have a mini cheesecake pan?
A lined muffin tin works, though shapes may be less defined.
Tips & Tricks
Use a cookie scoop for even portions
Wipe the spoon between fillings for clean edges
Chill overnight for best texture
Add Andes mints while chocolate is still warm
Let cheesecakes sit briefly at room temperature before serving
Recipe Variations
Chocolate Lover’s Version
Add ¼ cup cocoa powder to the cheesecake batter and top with extra melted chocolate.
Peppermint Crunch Cheesecakes
Replace Andes mints with crushed peppermint candies and use white chocolate topping.
No-Bake Mint Cheesecakes
Skip baking and set the filling with gelatin, chilling overnight.
Dark Chocolate Mint Cheesecakes
Use dark chocolate chips for topping to reduce sweetness.
Gluten-Free Cheesecakes
Swap graham crumbs with gluten-free chocolate cookie crumbs.
Final Thoughts
Andes Mint Mini Cheesecakes have a way of bridging seasons and moods, fitting just as naturally into quiet afternoons as they do into lively celebrations. Each step feels intentional, from pressing the crust to watching the chocolate topping settle into a glossy finish. The mint and chocolate combination keeps things familiar while still feeling special.
Sharing these cheesecakes often sparks conversation, sometimes about favorite candies, sometimes about desserts tied to memories. Andes Mint Mini Cheesecakes may be small, but they carry enough character to stand out, making them a dessert worth returning to whenever the occasion calls for something thoughtful and well-balanced.
Creamy Andes Mint Mini Cheesecakes
Ingredients
- Nonstick baking spray
- 1 ¼ cups chocolate graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter melted
- 2 boxes cream cheese 8 ounces each, softened
- ¼ cup plus 2 tablespoons sugar
- 1 large egg
- 1 teaspoon mint extract
- 4 drops green food coloring
- 1 ¼ cups chocolate chips
- 15 Andes mints coarsely chopped
Instructions
- Preheat oven to 325°F and spray mini cheesecake pan with nonstick baking spray.
- Mix chocolate graham crumbs, sugar, and melted butter until combined. Divide into pan and press down to form crust.
- Beat cream cheese with sugar until smooth. Add egg, mint extract, and green coloring, mixing just until combined.
- Spoon filling over crusts and smooth the tops.
- Bake 20 minutes. Turn off oven, crack door with a wooden spoon, and let cool inside 5–10 minutes.
- Remove from oven and chill several hours or overnight.
- Melt chocolate chips, spoon on top of cheesecakes, and finish with chopped Andes mints.
