This delectable and adorable Andes Mint Mini Cheesecakes Recipe combines chocolate graham cracker crust with creamy mint-flavored cheesecake, all topped with a swirl of rich chocolate and Andes Mint Candies. These little cuties make great party desserts and can be prepared and frozen ahead of time.
There is a special place in my heart for cheesecake. These little Andes mint cheesecakes are packed with decadent mint and chocolate flavors. They are the perfect balance between your sweet tooth and your workout! Who says you can’t have your cake and eat it too? If you love entertaining and cheesecake, then you may want to invest in a mini cheesecake pan. They are relatively inexpensive, and with removable bottoms, they make these sweet treats a breeze.
How do you make Andes Mint Mini Cheesecakes?
First, combine chocolate graham cracker crumbs, sugar, and melted butter. Divide evenly in the bottoms of the cheesecake pan. You can alternately use a standard muffin/cupcake pan with cupcake liners.
Now using a stand or hand mixer on medium, blend cream cheese and sugar until smooth. Turn the blender to low and add the egg, mint extract, and food coloring, mixing just until incorporated. Spoon the cream cheese mixture evenly over the chocolate crust. Bake for 25 minutes. Turn off the oven and prop open the oven door with a wooden spoon allowing them to cool down slowly. Finally, chill them in the pan inside the refrigerator for several hours up to overnight.
Carefully remove them from the pan and slide off the round disks at the bottom of the cheesecakes. Melt chocolate chips according to the instructions on the packaging. Top each cheesecake with a heaping tablespoon of melted chocolate and a few pieces of chopped Andes mint candy. Store in refrigerator until ready to serve.
Helpful tips for making Andes Mint Mini Cheesecakes
- Plan ahead and soften your cream cheese to room temperature. It will be much easier to beat it and get all of the lumps out.
- Warm your egg to room temperature.
- For best results, use full-fat cream cheese.
- Do not over-mix the cream cheese mixture after adding the egg, as this can cause too much air in the cheesecake.
- Do not open the oven door while they are baking, as fluctuations in temperature can cause cracks.
- After baking for 25 minutes, turn off the oven, prop open the oven door with a wooden spoon, and allow the cheesecakes to cool down slowly.
- You can buy whole chocolate graham crackers and crush them in a food processor. It will take about 8-9 graham crackers, depending on how fine you crush them.
- These cheesecakes need to be stored in the refrigerator. They freeze well when double-wrapped in freezer bags and stored in a sturdy freezer container for up to 2 months. Remember to defrost in the fridge and not on the counter.
They are diminutive in size but not in flavor!! Packed full of chocolate and mint right up to the Andes mints on the top!
Other Mini Cheesecake Recipes you will love!
Andes Mint Mini Cheesecakes
Ingredients
- Nonstick baking spray
- 1 1/4 cups chocolate graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter melted
- 2 8 ounce boxes of cream cheese softened
- 1/4 cup plus 2 tablespoons sugar
- 1 egg
- 1 teaspoon mint extract
- 4 drops green food coloring
- 1 1/4 cups chocolate chips
- 15 Andes mints coarsely chopped.
Instructions
- Preheat oven to 325 degrees and spray the mini cheesecake pan with nonstick baking spray.
- Combine graham crackers, 2 tablespoons of sugar, and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
- In a stand mixer, blend cream cheese and 1/4 cup plus 2 tablespoons of sugar until smooth and creamy. Add the egg, mint extract, and food coloring: mix just until incorporated on low. Spoon the cream cheese mixture over the chocolate graham crackers, dividing evenly.
- Bake for 20 minutes. Turn off the oven, prop open the oven door with a wooden spoon, and allow the cheesecakes to cool down slowly for only about 5-10 minutes, then remove them from the oven.
- Remove from oven and chill for several hours or overnight before removing from pan.
- Melt chocolate chips in the microwave according to the manufacturer's instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.
Notes
- Plan ahead and soften your cream cheese to room temperature. It will be much easier to beat it and get all of the lumps out.
- Warm your egg to room temperature.
- For best results, use full-fat cream cheese.
- Do not over-mix the cream cheese mixture after adding the egg, as this can cause too much air in the cheesecake.
- Do not open the oven door while they are baking, as fluctuations in temperature can cause cracks.
- After baking for 25 minutes, turn off the oven, prop open the oven door with a wooden spoon, and allow the cheesecakes to cool down slowly.
- You can buy whole chocolate graham crackers and crush them in a food processor. It will take about 8-9 graham crackers, depending on how fine you crush them.
- These cheesecakes need to be stored in the refrigerator. They freeze well when double-wrapped in freezer bags and stored in a sturdy freezer container for up to 2 months. Remember to defrost in the fridge and not on the counter.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Felicia
I’m going to make these tonight for superbowl tomorrow. I am going to try the oreo crust idea. I want to remove the cream and just use the oreos crushed. Would you recommend that I still use the butter and sugar? And, I am going to use ghirardelli dark chocolate chips! Oh I can taste them now! Thank you!
Beth Pierce
Yes I would use the sugar and butter. I had a reader tell me that she burned them at 25 minutes so watch them closely and only leave the oven door cracked for a few minutes. I might even turn them off at 20 minutes and pop the oven for a less than 5 minutes.
Marcia
Was wondering how you think if it was the Andes mints that were melted for the top, or if it would also harden when chilled. ?
Beth Pierce
The Andes will melt fine if placed on the cookie shortly after removing from the oven. They stay semi soft when completely cooled and somehow blend with each bite.
Marcia
How long do you usually cool down with the spoon before taking out of the oven?
Cathy
These look amazing!! I have read thru the comments. Are all the changes reflected in the posted recipe? Or do I need to look thru the comments and make the changes?
Beth Pierce
No this recipe has not been modified from the original recipe.
Ligaya
Hi! I’m going to make this, this coming weekend. Is the sugar, granulated white sugar or brown and the butter unsalted or salted?
Thank you!
Beth Pierce
I am so sorry I missed this. Been so busy lately. It is granulated sugar and unsalted butter.
Frank
That looks so good. I want one for my birthday
Beth Pierce
Thanks Frank. I hope you can talk a friend or a family member into making them for you!
Nellie Tracy
These are dangerously good! I could eat an entire batch myself! Love them!!
Noelle
You turned my favorite chocolate into a great cheesecake! Love this!!
Suzy
We really loved these! The chocolate graham crackers are so good with the mint flavor of the cheesecake!
Justine
I love Andes mints! These were wonderful!
Joy Schweinsberg
Will these make a dozen if I use a cupcake pan instead of mini-pan? Thank you!
Beth Pierce
Yes it will!
Tollie Tedford
OH MY GOSH! Those look so delicious! Just looking at them makes my mouth water! I might make them for my Health potluck in school!
Beth Pierce
Thanks so much! Sounds like fun and good times!
Mari
Can I use a regular cheesecake spring form pan? If I do, how long should I bake it?
Beth Pierce
No I am sorry the amounts will not fill up a spring form pan.
The cubby baker
We tried this recipe and would suggest adding more butter to the crust so it will hold together. Ours ended up being a pile of crumbs unattached to the cheesecake.
Beth Pierce
I am sorry to hear that. I have not had any trouble and I have not received any comments regarding the crust before yours. I have had a few comments on the chocolate on the top being too hard so this recipe is on my list to remake and reevaluate. I will be examining the graham cracker/butter ratio and I really do appreciate you bringing this to my attention.
Kay
There are two slots for sugar.
One says 2 tbsp and the other says 1/4 and 2 tbsp.
Is the first one for the graham cracker base and the second one for the cheesecake mixture?
Beth Pierce
Yes let me correct that.
Michelle
Thank you soo much for this recipe! I’ve never made cheesecake before, but this looked too good to pass up. I found the mini cheesecake pans on Amazon and they worked perfectly. Just a note for anyone working with the chocolate I heated it up in a ceramic microwaveable bowl for the 45 sec, then put the bowl in a small pan of heated water on the stove (not boiling). Made the chocolate easy to work with. I am using them as Christmas presents. :). They came out perfect!!
Beth Pierce
I am so glad that they turned out great. They are cute little cakes. Merry Christmas.
Latisha
I just pulled mine out of the oven and they are beautiful! I can’t wait to put chocolate on them. Thanks for sharing. The color is perfect for my Christmas dinner.
Michelle
If i used a mini cupcake pan how long do you think i would need to bake them
Beth Pierce
They are very comparable in size…so cook the same amount of time.