Dreamy Andes Mint Mini Cheesecakes Recipe for Sweet Smiles

These dreamy Andes mint mini cheesecakes combine decadent chocolate and refreshing mint in a perfectly portioned dessert.

Smooth cream cheese blends beautifully with cool peppermint notes that dance across your palate.

Rich chocolate wafer crusts provide a satisfying crunch beneath silky filling.

Delicate mint chips sprinkled on top create an elegant finish that looks professional yet feels effortless.

Each mini cheesecake delivers intense flavor without overwhelming sweetness.

Serving these impressive little treats at your next gathering – guests will be amazed by your baking skills.

One bite guarantees you’ll fall in love with this irresistible dessert.

Why Andes Mint Mini Cheesecakes Taste So Good

• Indulge in Minty Chocolate Bliss: These mini cheesecakes pack an irresistible combination of rich chocolate graham cracker crust and creamy peppermint filling that delivers a knockout flavor punch in every single bite.
• Effortless Gourmet Dessert: The recipe requires simple steps and basic ingredients, making it perfect for home bakers of all skill levels who want to create an impressive treat without complicated techniques or expensive equipment.
• Perfectly Portioned Sweet Treat: Mini cheesecakes offer individual servings that are adorable, easy to serve, and ideal for parties, potlucks, or when you want a controlled portion of decadent dessert without cutting a full-sized cheesecake.
• Quick Crowd-Pleasing Dessert: With just 30 minutes of active preparation time and minimal chilling required, these Andes Mint Mini Cheesecakes can be whipped up quickly, satisfying sudden dessert cravings or last-minute gathering needs.

What You Need For Andes Mint Mini Cheesecakes

• Chocolate Graham Cracker Crumbs: Provides a rich, chocolatey base for the cheesecakes. Look for finely ground crumbs for the best texture.
• Unsalted Butter: Helps bind the crust together and adds a smooth, rich flavor.

• Cream Cheese: The creamy, tangy foundation of the cheesecake. Choose full-fat, softened cream cheese for the best texture.
• Granulated Sugar: Adds sweetness and helps create a smooth filling.
• Large Egg: Provides structure and helps bind the filling together.
• Sour Cream: Adds richness and a slight tanginess to the cheesecake.
• Peppermint Extract: Delivers a cool, minty flavor characteristic of Andes Mints.
• Green Food Coloring: Optional ingredient for a festive mint-green color.
• Andes Mints: Brings signature mint chocolate flavor and texture to the cheesecake.

• Whipped Cream: Creates a light, airy topping for the mini cheesecakes.
• Additional Andes Mints or Chocolate Shavings: Provides a decorative and tasty finishing touch.

Easy Instructions For Andes Mint Mini Cheesecakes

Step 1: Create Chocolate Crumb Base

• Chocolate graham cracker crumbs
• Melted butter

Press about one tablespoon of the mixture into the bottom of each liner, creating a compact base. Slide the tin into the oven and bake for 5 minutes. Remove and let cool completely.

Step 2: Whip Up Creamy Filling

• Softened cream cheese
• Sugar

• Egg
• Sour cream
• Peppermint extract

Blend until completely combined. For a festive touch, add a few drops of green food coloring. Gently fold in chopped Andes Mints, ensuring they’re evenly distributed throughout the mixture.

Step 3: Fill and Bake Cheesecake Cups

Carefully spoon the cheesecake mixture over the cooled crusts, filling each cup almost to the top. Place in the oven and bake for 15-18 minutes. Look for centers that are set but still have a slight jiggle when moved.

Step 4: Chill and Set

Allow the mini cheesecakes to cool completely in the muffin tin. Transfer to the refrigerator and let them chill for a minimum of 2 hours or overnight for the best texture and flavor.

Step 5: Decorate and Delight

• Chopped Andes Mints
• Chocolate shavings

Serve chilled and watch everyone swoon over these decadent treats!

Helpful Pointers For Andes Mint Mini Cheesecakes

• Crush Cracker Perfectly: Use a food processor or rolling pin to create fine, even graham cracker crumbs for a smooth, consistent crust that holds together well.
• Soften Cream Cheese Right: Leave cream cheese at room temperature for 30-45 minutes before mixing to ensure a silky, lump-free cheesecake filling that blends smoothly.
• Prevent Cheesecake Cracks: Avoid overmixing and overbaking by gently folding ingredients and removing cheesecakes from the oven when centers are slightly jiggly.
• Flavor Boost Option: Experiment with different mint extracts or add a splash of peppermint schnapps for an extra intense minty flavor profile.
• Make Ahead Friendly: These mini cheesecakes can be prepared up to 3 days in advance, stored covered in the refrigerator, making them perfect for party planning.

How To Store Andes Mint Mini Cheesecakes Right

• Refrigerate: Store leftover Andes Mint Mini Cheesecakes in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking and maintain their delicate texture.
• Freeze: Wrap individual cheesecakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.
• Reheat: For best results, serve these mini cheesecakes chilled. If you prefer a slightly softer texture, let them sit at room temperature for 10-15 minutes before serving.
• Freshness Tip: Keep toppings like whipped cream and extra Andes Mints separate until just before serving to maintain their crisp texture and prevent sogginess.

Pairings That Work With Andes Mint Mini Cheesecakes

• Pair with Minty Beverage Delight: Brew a cool peppermint hot chocolate or a refreshing mint tea that complements the cheesecake's mint flavor, enhancing the dessert's cool and creamy profile.
• Elevate with Chocolate Companion: Serve alongside a rich dark chocolate liqueur or a smooth chocolate martini, which amplifies the Andes Mint's chocolatey undertones and creates a decadent dessert experience.
• Create Textural Contrast: Add a crunchy side like toasted almond biscotti or crisp chocolate wafer cookies to provide a delightful textural balance against the smooth, creamy cheesecake.
• Brighten with Fresh Finish: Garnish with a small mint leaf or serve with a light mint sorbet to cleanse the palate and add a fresh, vibrant note to the rich dessert.

Creative Changes For Andes Mint Mini Cheesecakes

• Chocolate Chip Mint Remix: Swap half the Andes Mints with mini chocolate chips for extra texture and a deeper chocolate flavor. Sprinkle additional chocolate chips on top for a delightful crunch.
• No-Bake Mint Chocolate Version: Skip the baking process by using a chilled cream cheese mixture. Create a ganache topping with melted dark chocolate and cream, then drizzle over the set cheesecakes.
• Nutty Mint Chocolate Base: Replace graham cracker crumbs with crushed chocolate-covered almonds or pecans in the crust. This adds a rich, nutty undertone that complements the mint chocolate profile.
• Gluten-Free Mint Chocolate Option: Use gluten-free chocolate cookie crumbs or almond flour for the crust. Ensure all ingredients are certified gluten-free to make this dessert accessible for those with dietary restrictions.

Your Questions About Andes Mint Mini Cheesecakes Answered

• What makes Andes Mints special in this cheesecake recipe?

Andes Mints add a unique chocolate-mint flavor that transforms these mini cheesecakes from ordinary to extraordinary. Their distinctive taste creates a refreshing and indulgent dessert experience.

• Can I make these cheesecakes ahead of time?

Absolutely! These mini cheesecakes are perfect for preparing in advance. You can make them up to 2-3 days before serving, and they’ll stay fresh in the refrigerator. Just add the whipped cream garnish right before serving.

• Do I need any special equipment to make these mini cheesecakes?

All you need is a standard muffin tin and cupcake liners. No springform pan or complex baking tools required, making this recipe super accessible for home bakers of all skill levels.

• How do I know when the mini cheesecakes are perfectly baked?

Look for slightly set centers that still have a gentle jiggle when you move the pan. This means they’re perfectly cooked and will set beautifully when chilled, ensuring a creamy, smooth texture.

Andes Mint Mini Cheesecakes Recipe

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4.7 from 36 reviews

• Total Time: 2 hours 33 minutes
• Yield: 12 1x

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Description

Creamy Andes mint mini cheesecakes deliver a delightful dessert experience that blends rich chocolate and cool mint flavors. Delicate graham cracker crusts cradle smooth cheesecake layers, promising you a moment of pure indulgence with each elegant bite.

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Ingredients

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Main Ingredients:

• 12 ounces (340 grams) cream cheese, softened
• 1 cup (240 milliliters) chocolate graham cracker crumbs
• ½ cup (100 grams) Andes Mints, chopped
• ½ cup (100 grams) sugar

Dairy and Binding Ingredients:

• 3 tablespoons (45 milliliters) melted butter
• 1 large egg
• ¼ cup (60 milliliters) sour cream

Flavoring and Optional Ingredients:

• ¼ teaspoon peppermint extract
• Few drops of green food coloring (optional)

Garnish Ingredients:

• Whipped cream (optional)
• Additional chopped Andes Mints or chocolate shavings

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Instructions

1. Craft the chocolate foundation by combining chocolate graham cracker crumbs with melted butter until a uniform mixture forms. Press a tablespoon of this mixture firmly into each cupcake liner, creating a compact base layer. Briefly toast the crusts in a preheated 325F (160C) oven for 5 minutes, allowing them to develop a subtle richness.
2. In a spacious mixing bowl, whip cream cheese and sugar until achieving a silky, lump-free consistency. Introduce egg, sour cream, and peppermint extract, blending thoroughly to create a smooth, aromatic filling. For an enchanting visual appeal, incorporate a few drops of green food coloring. Delicately fold chopped Andes Mints throughout the mixture, ensuring even distribution.
3. Carefully ladle the mint-infused cheesecake batter into prepared liners, filling each cup nearly to its rim. Transfer the muffin tin to the oven and bake for 15-18 minutes, watching for centers that set with a gentle wobble; indicating perfect texture.
4. Allow mini cheesecakes to cool completely within the tin, then transfer to the refrigerator. Chill for a minimum of 2 hours, permitting the delicate desserts to firm and develop their full flavor profile.
5. Before serving, crown each mini cheesecake with a dollop of whipped cream. Sprinkle additional chopped Andes Mints or delicate chocolate shavings as a final elegant garnish. Serve chilled for maximum enjoyment.

Notes

• Ensure cream cheese is at room temperature for smooth, lump-free mixing that creates a silky cheesecake texture.
• Crush graham crackers finely to create a compact, even crust that holds together perfectly when baking.
• Add peppermint extract gradually to control the intensity of the mint flavor, preventing an overwhelming taste.
• Use a light hand when folding Andes Mints into the batter to maintain delicate cheesecake consistency and prevent overmixing.
• Check cheesecakes early while baking to avoid overbaking, which can cause cracking and dry texture.
• Chill cheesecakes completely before serving to allow flavors to meld and achieve the ideal creamy consistency.
• For gluten-free option, swap chocolate graham crackers with gluten-free chocolate cookie crumbs or almond flour base.
• Experiment with different mint chocolate brands for unique flavor variations that complement the cheesecake base.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 14 g
• Sodium: 200 mg
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 40 mg