Go Back
Andes Mint Mini Cheesecakes Recipe

Andes Mint Mini Cheesecakes

Delicious mini cheesecakes with a minty kick, perfect for dessert or a special occasion treat. Enjoy the rich combination of chocolate and mint with every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 3 hours 40 minutes
Total Time 4 hours
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1¼ cups chocolate graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons butter melted
Filling
  • 2 8 ounce boxes cream cheese softened
  • ¼ cup plus 2 tablespoons sugar
  • 1 egg
  • 1 teaspoon mint extract
  • 4 drops green food coloring
  • 1¼ cups chocolate chips
  • 15 Andes mints coarsely chopped

Equipment

  • Mini Cheesecake Pan

Method
 

  1. Preheat oven to 325 degrees and spray the mini cheesecake pan with nonstick baking spray.
  2. Combine graham crackers, 2 tablespoons of sugar, and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
  3. 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.
  4. 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.
  5. Remove from oven and chill for several hours or overnight before removing from pan.
  6. 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

For best results, chill the cheesecakes overnight. This allows the flavors to meld and the texture to fully set. Feel free to adjust the mint extract to taste, depending on how minty you like your desserts.