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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!
Mini Cheesecakes
Mini Peanut Butter Cheesecakes
Mini Blueberry Cheesecakes
Mini Black Forest Cheesecakes
Mini Lemon Cheesecakes
Mini Smores Cheesecakes
Andes Mint Mini Cheesecakes
These delectable Andes Mini Cheesecakes are party-worthy, freezer friendly, and absolutely adorable. Enjoy these chocolate graham cracker crust mint-filled cheesecakes topped with chocolate and Andes Mint candies.
4.80 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutesminutes
Cook Time: 20 minutesminutes
Servings: 14mini cheesecakes
Calories: 176kcal
Author: Beth Pierce
Ingredients
Nonstick baking spray
1 1/4cupschocolate graham cracker crumbs
2tablespoonssugar
4tablespoonsbutter melted
28 ounce boxes of cream cheese softened
1/4cupplus 2 tablespoons sugar
1egg
1teaspoonmint extract
4drops green food coloring
1 1/4cupschocolate chips
15Andes 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 Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Reader Interactions
Comments
Mandy S
Hi! I’m curious about the cook time. The recipe says 20 minutes then crack the oven door but the notes say after 25 min baking to crack the oven door. At 20 min mine still looked a bit undercooked so I let them go a few minutes longer. You may want to clarify for others 🙂 We’re excited to try these for a birthday get together this evening.
Reply
Beth Pierce
Thanks for the heads up. I hope you enjoyed them.
Reply
Maria M.
Is it better to bake it on a regular bake setting or would convection baking be better?
Reply
Beth Pierce
Sorry about the delayed response. It has been so busy lately. I would make these on a regular bake setting and stay away from convection on this recipe.
Reply
Lisa
Hey! Would it be easy to make a regular size cheesecake instead of the minis? Would I just double the recipe?
Reply
Beth Pierce
That recipe would have to be rewritten and experimented with for a full size cheesecake.
Yes if you are using a cupcake pan and not a mini cheesecake pan. Happy baking!
Reply
Marage
What size Ande’s mints are you using? The ones in the picture look a lot bigger than the ones that I have.
Reply
Beth Pierce
As far as I know there is only one size Andes Mints.
Reply
JAS
I am confused in the size of pan to use. Regular cup cake pan of 12 or a mini pan of 24. I would like to use a mini pan as the name of the recipe indicates. Is the 25 minute baking time for 12 or for the mini pan. Please help. Want to make these today. They sound and look wonderful. Also can’t find Chocolate grahams can I use any chocolate cookie?
Reply
Beth Pierce
Sorry busy day. I have a mini cheesecake pan that I use. This is the cheesecake pan that I use.
Reply
Jas
Are hole size that of a regular cupcake pan? Thank you for your quick response. Yes very busy time, but love the holidays
Scott R Siegler
I just went on Amazon and found Dozens of Mini cheese cake pans, I found a silicon pan and a pair of steel pans. all for $30
Beth Pierce
Thanks for the heads up Scott!
Emily Fata
Oh my goodness, this recipe looks absolutely mouth-watering! I’m definitely going to give it a try one of these days.
Reply
Erin
If I make these in a regular muffin pan (12) will the cook time be different?
Thanks!
Reply
Beth Pierce
No but for ease in removing from the pan be sure to use cupcake liners.
Reply
April
I added 3/4 cup heavy cream to melted chocolate chips as suggested. It worked great. Everyone enjoyed these. I also took the cream filling out from Oreos and used a food processor to make crumbs because I couldn’t find chocolate graham crackers.
Reply
Beth Pierce
Thanks April! So glad that everyone liked them. Thanks for the great tips!
Reply
Amanda
Any chance this will be converted to a full sized cheesecake in the future?
Reply
Suzanne
These look so fun! They are like a after dinner mint for dessert!
Reply
Michelle
Have you or anyone reading this tried putting mini chocolate chips into the cream cheese mixture, so that there are chips throughout the cake versus melted on top? How do you think this would impact the cooking time or presentation if at all?
I also found the “Mint extract” right next to the “Peppermint extract” at the store and was unclear which denotes the mint flavor that matches the Andes. I know peppermint is like candy cane, and assumed mint would be like herbal mint. Would they even do that? What could be the difference?
Reply
Beth Pierce
I think you could most definitely put the chocolate inside of it. I do not think it would impact the cooking time at all. It would still look cute with the andes mints on the top. I would use mint as I think that is much closer to the Andes taste than peppermint.
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