Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes are rich, creamy, and utterly irresistible little bites of minty chocolate heaven! With a chocolate cookie crust, smooth mint infused cheesecake filling, and a glossy chocolate ganache topping, these mini treats are perfect for parties, holidays, or when you just need something special and sweet.

Why You’ll Love This Recipe

Rich, creamy, and filled with cool mint chocolate flavor in every bite. A smooth chocolate-mint cheesecake sits on a buttery crust and is topped with melty Andes Mint pieces for the perfect finish. Easy to make and perfectly portioned, they’re ideal for parties, holidays, or anytime you want a decadent dessert

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Ingredient List

Crust

• 1 cup chocolate sandwich cookie crumbs (like Oreos)
• 2½ tablespoons unsalted butter, melted

Cheesecake Filling

• 16 ounces cream cheese, softened (two 8-ounce packages)
• ¼ cup + 2 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon mint extract
• Green food coloring (as desired)

Chocolate Ganache Topping

• ½ cup chocolate chips (semi-sweet or dark)
• 1½ tablespoons unsalted butter
• 2 teaspoons milk
• 2 teaspoons corn syrup

Optional Garnish

• Chopped Andes mint candies for topping

Substitution Notes:

• Use gluten-free chocolate cookies for a GF version
• Swap peppermint extract for mint extract if you prefer
• Any chocolate chips work – semi-sweet, dark, or milk chocolate
• No corn syrup? Use honey or just leave it out (it just adds shine)

Why These Ingredients Work

Chocolate sandwich cookies create the perfect rich, crunchy base that complements the creamy filling without being too heavy.

Cream cheese is the star here – it gives that signature tangy, velvety texture that makes cheesecake so addictive.

Mint extract delivers that fresh, cool mint flavor without watering down the filling (way better than using crushed mints!).

Green food coloring isn’t just pretty – it signals “mint!” to your brain before you even take a bite. It’s totally optional, but I love the festive look!

Corn syrup in the ganache creates that gorgeous glossy finish and keeps the chocolate smooth and pourable.

Essential Tools and Equipment

• Mini muffin pan (standard 12-cup)
• Paper liners (mini cupcake size)
• Mixing bowls
• Electric mixer (hand or stand)
• Measuring cups and spoons
• Microwave-safe bowl
• Spoon or small cookie scoop

How To Make Andes Mint Mini Cheesecakes

Step 1: Preheat and Prep

Preheat your oven to 325°F (163°C). Line your mini muffin pan with paper liners – this makes them so much easier to remove and serve!

Step 2: Make the Chocolate Crust

In a small bowl, mix together the chocolate cookie crumbs and melted butter until it looks like wet sand. You want every crumb coated! Press about a tablespoon of the mixture firmly into the bottom of each liner. Use the back of a spoon or your fingers to really pack it down.

Step 3: Prepare the Mint Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and sugar together until it’s completely smooth and creamy – about 2 minutes. Make sure there are NO lumps! Add the egg, mint extract, and a few drops of green food coloring. Mix just until everything is evenly combined and you have that gorgeous minty green color.

Step 4: Fill the Liners

Spoon or pipe the cheesecake mixture evenly over each crust, filling each liner about ¾ full. Don’t overfill or they might overflow during baking!

Step 5: Bake Low and Slow

Bake for 20 minutes. The centers should look just barely set – they’ll jiggle slightly but won’t be liquid. Here’s my SECRET: turn OFF the oven, crack the door open about an inch, and let the cheesecakes cool in the oven for 10 minutes. This gradual cooling prevents cracks!

Step 6: Chill Completely

Remove the pan from the oven and let it cool to room temperature on the counter. Then refrigerate overnight, or at least 4-6 hours. This chilling time is NON-NEGOTIABLE – it’s what makes them firm and sliceable!

Step 7: Make the Chocolate Ganache

In a microwave-safe bowl, combine the chocolate chips, butter, milk, and corn syrup. Microwave in 20-second bursts, stirring after each one, until everything is melted and smooth. Let it cool for a few minutes so it thickens slightly.

Step 8: Top and Garnish

Spoon a heaping tablespoon of ganache onto each chilled cheesecake, letting it spread naturally to the edges. Immediately sprinkle with chopped Andes mints while the ganache is still wet so they stick. Return to the fridge for 15 minutes to set the ganache.

You Must Know

Room temperature cream cheese is ESSENTIAL. Cold cream cheese will give you lumps no matter how much you beat it. Leave it out for at least an hour, or microwave it for 10 seconds if you’re in a rush.

Don’t skip the overnight chill! I know it’s hard to wait, but these need that time to fully set. If you serve them too early, they’ll be soft and messy.

Personal Secret: I add an extra ¼ teaspoon of mint extract to my ganache for even MORE mint flavor. It’s not traditional, but trust me – it’s incredible!

Pro Tips & Cooking Hacks

• Use a cookie scoop for perfectly portioned filling every time
• Tap the pan gently on the counter after filling to release any air bubbles
• Make the ganache while they chill so it has time to cool to the perfect consistency
• Freeze individual cheesecakes for up to 3 months – they thaw beautifully in the fridge
• Line your pan properly – wrinkled liners = wrinkled cheesecakes
• Don’t overbake! Slightly underdone is better than dry and cracked

Flavor Variations & Suggestions

Peppermint Bark Version: Use crushed peppermint candies instead of Andes mints and add white chocolate drizzle on top.

Double Chocolate: Skip the mint extract and add 2 tablespoons cocoa powder to the filling for chocolate cheesecakes.

Mocha Mint: Add 1 teaspoon instant espresso powder to the filling for a sophisticated twist.

Vanilla Cookie Crust: Swap chocolate cookies for vanilla wafers or graham crackers for a lighter base.

Extra Minty: Fold in mini chocolate chips or chopped Andes mints directly into the filling before baking.

Make-Ahead Options

These mini cheesecakes are PERFECT for making ahead! In fact, they’re BETTER when made ahead because they need that overnight chill anyway.

Up to 3 days ahead: Make the cheesecakes completely (including ganache) and store covered in the fridge.

Up to 1 week ahead: Make and freeze the cheesecakes without the ganache topping. Thaw in the fridge overnight, then add fresh ganache before serving.

Up to 3 months ahead: Freeze completely assembled cheesecakes in an airtight container. Thaw in the fridge for 4-6 hours before serving.

Recipe Notes & Baker’s Tips

• The cookie crumbs should be FINE – use a food processor or place cookies in a sealed bag and crush with a rolling pin
• If your filling looks grainy, your cream cheese wasn’t soft enough
• The ganache should be thick enough to coat the back of a spoon – if it’s too thin, let it cool for 5 more minutes
• These set up even firmer after 24 hours, so they’re perfect for making the day before a party
• Use gel food coloring instead of liquid for more vibrant color without thinning the filling

Serving Suggestions

Serve these straight from the fridge for the best texture! They’re perfect for:

• Holiday dessert tables (Christmas, St. Patrick’s Day, Easter)
• Bridal or baby showers
• Birthday party dessert bars
• Afternoon tea or coffee
• After-dinner treats when you want something sweet but not too heavy

Garnish ideas: Fresh mint leaves, whipped cream rosettes, additional chocolate drizzle, crushed candy canes, or edible glitter for extra sparkle!

How to Store Your Andes Mint Mini Cheesecakes

Refrigerator: Store in an airtight container in the fridge for up to 5 days. They actually get better after a day or two!

Freezer: Place in a single layer in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw in the refrigerator for 4-6 hours before serving.

Room Temperature: These need to stay cold! Don’t leave them out for more than 2 hours, especially if your kitchen is warm.

Reheating: No reheating needed – these are meant to be served chilled! That’s what makes them so refreshing.

Allergy Information

Contains:

• Dairy (cream cheese, butter, milk)
• Eggs
• Gluten (in chocolate sandwich cookies)
• Soy (may be in chocolate chips)

Substitution Options:

• Dairy-Free: Use vegan cream cheese (Kite Hill or Miyoko’s work great), vegan butter, and dairy-free chocolate chips and milk
• Gluten-Free: Use certified gluten-free chocolate sandwich cookies (Glutino makes great ones!)
• Egg-Free: This one’s trickier – you might try using a flax egg, but the texture won’t be quite the same

Questions I Get Asked A Lot

Can I make these in a regular muffin pan instead of mini?

Absolutely! You’ll get about 6 regular-sized cheesecakes. Increase the baking time to 25-30 minutes and use more crust mixture per cup (about 2-3 tablespoons).

My cheesecakes cracked on top – what did I do wrong?

This usually happens from overbaking or cooling too quickly. Make sure to turn off the oven and let them cool gradually with the door cracked. The ganache will cover any cracks anyway!

Can I use fresh mint instead of mint extract?

I wouldn’t recommend it. Fresh mint doesn’t have enough concentrated flavor and will add too much moisture to the filling. Mint extract is really the way to go here!

The ganache is too thick to pour – help!

Just pop it back in the microwave for 10-15 seconds and stir. If it’s too thin, let it sit at room temperature for a few minutes to thicken up.

Do I have to use the green food coloring?

Nope! It’s totally optional. Your cheesecakes will still taste incredible – they just won’t have that festive minty color. I often skip it and they’re still gorgeous!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Andes Mint Mini Cheesecakes turned out!