Go Back
–+ servings
Andes Mint Mini Cheesecakes

Irresistible Andes Mint Mini Cheesecakes for Your Next Party

These Andes Mint Mini Cheesecakes are a delightful blend of creamy mint cheesecake and rich chocolate, perfect for parties.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 50 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 spray Nonstick Baking Spray Prevents sticking for easy removal
  • 1.25 cups Chocolate Graham Cracker Crumbs Can substitute with regular graham cracker crumbs or Oreo crumbs
  • 2 tablespoons Sugar For sweetness in the crust
  • 0.25 cups Sugar For sweetness in the cheesecake filling
  • 4 tablespoons Butter, melted Can use coconut oil for dairy-free option
For the Cheesecake Filling
  • 16 ounces Cream Cheese, softened Use full-fat for best results
  • 1 large Egg Ensure it's at room temperature
  • 1 teaspoon Mint Extract Can substitute with crème de menthe
  • 4 drops Green Food Coloring Optional for color
For the Topping
  • 1.25 cups Chocolate Chips Can use semi-sweet or dark chocolate
  • 15 pieces Andes Mints, coarsely chopped Enhances mint flavor

Equipment

  • Nonstick mini cheesecake pan
  • mixing bowl
  • Stand Mixer

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C) and lightly spray a nonstick mini cheesecake pan with baking spray.
  2. Combine chocolate graham cracker crumbs, sugar, and melted butter in a mixing bowl until it resembles wet sand. Press into the bottom of each mold.
  3. Blend softened cream cheese with sugar until smooth. Gradually add the egg, mint extract, and food coloring. Mix until combined.
  4. Spoon the cheesecake filling over the crust in each mold, smoothing the surface.
  5. Bake for about 20 minutes until the center is slightly jiggly. Allow to cool in the oven for 5-10 minutes.
  6. Chill the cheesecakes in the refrigerator for several hours or ideally overnight.
  7. Melt the chocolate chips and drizzle over each cheesecake before serving.
  8. Garnish with coarsely chopped Andes Mints on top.

Nutrition

Serving: 1cheesecakeCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Ensure your cream cheese and egg are at room temperature for smoother mixing, and avoid over-mixing to prevent cracks during baking.

Tried this recipe?

Let us know how it was!