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Andes Mint Mini Cheesecakes Recipe

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Easy Andes Mint Mini Cheesecakes with a creamy mint filling and chocolate crust, topped with Andes mints. Perfect for parties!

  • Total Time: 35 minutes
  • Yield: 12 1x

Ingredients

Scale

To create these delightful Andes Mint Mini Cheesecakes, you’ll need the following ingredients:

  • Nonstick baking spray: For greasing the mini cheesecake pan.
  • 1 1/4 cups chocolate graham cracker crumbs: To create a delicious chocolate base for the cheesecakes.
  • 2 tablespoons sugar: Adds a touch of sweetness to the crust.
  • 4 tablespoons butter, melted: Helps bind the crust ingredients together.
  • 2 (8-ounce) boxes of cream cheese, softened: The star ingredient for a creamy, smooth cheesecake filling.
  • 1/4 cup plus 2 tablespoons sugar: To sweeten the cheesecake filling.
  • 1 egg: Binds the filling together for a smooth texture.
  • 1 teaspoon mint extract: Provides the classic Andes mint flavor.
  • 4 drops green food coloring: Gives a fun, minty-green color to the cheesecakes.
  • 1 1/4 cups chocolate chips: For a rich, chocolatey topping.
  • 15 Andes mints, coarsely chopped: Adds a delicious minty crunch to the top of each mini cheesecake.

Instructions

1. Preparing the Chocolate Graham Cracker Crust

Start by preheating your oven to 325°F (163°C). Lightly spray your mini cheesecake pan with nonstick baking spray to ensure easy removal later. In a mixing bowl, combine the chocolate graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated with butter and resemble wet sand. Divide this mixture evenly into the wells of the mini cheesecake pan, pressing down gently with a spoon to form a firm crust.

2. Making the Creamy Mint Cheesecake Filling

In a stand mixer or a large mixing bowl, blend the softened cream cheese with 1/4 cup plus 2 tablespoons of sugar until the mixture is smooth and creamy. Add the egg, mint extract, and 4 drops of green food coloring. Mix on low speed just until all ingredients are incorporated, being careful not to overmix. Spoon the cheesecake filling evenly over the chocolate crust in the mini cheesecake pan, filling each well to about three-quarters full.

3. Baking to Perfection: Tips for Even Baking

Place the pan in the preheated oven and bake for 20 minutes. To avoid cracking and ensure even baking, turn off the oven after 20 minutes and prop open the oven door with a wooden spoon. Let the cheesecakes cool slowly in the oven for an additional 5-10 minutes. This gradual cooling helps prevent the tops from sinking or cracking. Afterward, remove the cheesecakes from the oven and let them cool completely on a wire rack before refrigerating.

Notes

Serve these Andes Mint Mini Cheesecakes on a decorative platter for a beautiful presentation. You can add a small dollop of whipped cream or a fresh mint leaf on top for an extra touch of elegance. These mini cheesecakes are perfect for serving at parties, family gatherings, or even as a special after-dinner treat.

  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert