Creamy Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes were already on my mind the moment December calendars started filling up. One afternoon, the kitchen felt unusually busy with overlapping plans: a book club gathering at my sister’s house, a school choir rehearsal snack signup, and a neighbor dropping by to return a borrowed bundt pan. Somewhere between wrapping scarves and answering texts, I set out the muffin tin and cupcake liners, knowing these little cheesecakes would fit every occasion without fuss.

Andes Mint Mini Cheesecakes have a way of appealing to different people for different reasons: the chocolate lovers linger for the crust, the mint fans go quiet after the first bite, and the practical planners appreciate a dessert that sets quietly in the fridge.

As the mixer hummed, my niece perched on a stool nearby, watching the pale green filling turn fluffy and smooth. She debated how much food coloring was “too green” while my neighbor sampled a spoonful and nodded in approval. Later that evening, a tray traveled across town to a choir room where parents chatted in folding chairs, balancing plates on their laps.

The cheesecakes disappeared quickly, leaving behind smudged cupcake liners and a few hopeful requests for the recipe. Andes Mint Mini Cheesecakes didn’t just fill a dessert slot that week; they slid easily into several moments, adapting to each one without effort.

 

Short Description

Andes Mint Mini Cheesecakes are individual no-bake desserts with a chocolate graham cracker crust, a smooth mint cheesecake filling, and a rich chocolate topping finished with chopped Andes mints.

Key Ingredients

For the crust

• 2 cups chocolate graham cracker crumbs
• ½ cup unsalted butter, melted

For the filling

• 16 oz cream cheese, softened
• ½ cup sugar
• 2 teaspoons mint extract
• Green food coloring
• 1 cup heavy cream

For the decoration

• ½ cup chocolate chips, melted
• 8–10 Andes candies, chopped

Tools Needed

• Standard muffin tin
• Cupcake liners
• Mixing bowls
• Stand mixer or hand mixer
• Measuring cups and spoons
• Microwave-safe bowl
• Rubber spatula

Cooking Instructions

Step 1: Prepare the Pan
Line a standard muffin tin with cupcake liners and set aside so everything is ready before assembling.

Step 2: Make the Crust
In a medium bowl, mix the chocolate graham cracker crumbs with the melted butter until the texture resembles wet sand. The crumbs should hold together when pressed.

Step 3: Press the Crust
Using a heaping tablespoon, divide the crumb mixture evenly among the liners. Press firmly with the bottom of a ¼ cup measuring cup to create a compact base. Set aside.

Step 4: Mix the Filling Base
In the bowl of a stand mixer, combine softened cream cheese and sugar. Mix until smooth, scraping the sides frequently to avoid lumps.

Step 5: Flavor and Whip
Add mint extract, green food coloring, and heavy cream. Mix on low until combined, then increase to medium speed and whip until the mixture looks smooth, light, and fluffy.

Step 6: Fill and Chill
Spoon the filling evenly into each liner, filling to the top. Chill in the refrigerator for at least 4 hours until fully set.

Step 7: Decorate
Melt the chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth. Spoon a small amount over each cheesecake and sprinkle with chopped Andes mints.

Why You’ll Love This Recipe

No baking required, ideal for busy schedules

Individual portions make serving simple

Creamy texture with balanced mint flavor

Easy to prepare ahead of time

Visually appealing for holidays and gatherings

Works well for casual and formal events

Mistakes to Avoid & Solutions

Crust not holding together
If the crust crumbles, there may not be enough butter.
Solution: Add 1 tablespoon melted butter and re-mix before pressing.

Lumpy filling
Cold cream cheese can create uneven texture.
Solution: Let cream cheese soften fully at room temperature before mixing.

Over-whipping the filling
Too much mixing can thin the texture.
Solution: Stop whipping once the filling looks fluffy and smooth.

Too strong mint flavor
Mint extract is potent and can overpower easily.
Solution: Start with 1½ teaspoons and adjust to taste if needed.

Chocolate topping cracking
Chocolate can harden too quickly if too thick.
Solution: Spread while warm and use a thin layer for even setting.

Serving and Pairing Suggestions

Serve chilled on a dessert platter

Pair with hot coffee or peppermint tea

Add to holiday dessert tables

Plate with fresh berries for contrast

Serve family-style straight from the fridge

Storage and Reheating Tips

Store covered in the refrigerator for up to 5 days

Keep in cupcake liners to protect edges

Do not freeze, as texture may change

Serve directly from the fridge for best consistency

Avoid leaving at room temperature for extended periods

FAQs

1. Can I make Andes Mint Mini Cheesecakes ahead of time?
Yes, they can be made up to two days in advance and stored covered in the refrigerator.

2. Can I use peppermint extract instead of mint extract?
Peppermint extract works, but use slightly less as it is stronger in flavor.

3. Do these need to be baked at all?
No, these are completely no-bake and set in the refrigerator.

4. Can I use store-bought graham cracker crumbs?
Yes, pre-crushed crumbs work well and save time.

5. How do I get clean tops when serving?
Use a small offset spatula or spoon to smooth the filling before chilling.

Tips & Tricks

Use gel food coloring for better color control

Chill the crust briefly before filling for extra stability

Wipe the mixer bowl sides often for smooth texture

Chop Andes mints finely for even topping distribution

Let cheesecakes sit 5 minutes before serving for best texture

Recipe Variations

Chocolate Mint Cheesecakes: Add ¼ cup melted dark chocolate to the filling before whipping for a deeper cocoa flavor.

Oreo Mint Cheesecakes: Replace graham crumbs with crushed chocolate sandwich cookies and omit the butter reduction.

White Chocolate Mint: Use melted white chocolate instead of dark chocolate for topping and mix ¼ cup into the filling.

Extra Mint Crunch: Fold ¼ cup chopped Andes mints directly into the filling before chilling.

Mini Jar Cheesecakes: Assemble layers in small jars instead of liners for portable servings.

Final Thoughts

Andes Mint Mini Cheesecakes carry that quiet confidence of a dessert that fits wherever it lands. From a busy kitchen afternoon to a crowded community room, they settle into place without demanding attention. Each layer brings something familiar, yet together they feel polished and intentional.

There’s satisfaction in knowing a dessert can be prepared calmly, shared easily, and remembered fondly. These little cheesecakes do exactly that, offering balance, simplicity, and just enough indulgence. Andes Mint Mini Cheesecakes continue to earn their place whenever a sweet finish is needed, no matter the setting.