Print

Andes Mint Mini Cheesecakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Andes Mint mini cheesecakes are the perfect treat for mint chocolate lovers! With a crunchy chocolate crust, a creamy mint cheesecake filling, and a topping of chopped Andes mints, these individual cheesecakes are deliciously indulgent and great for parties or holiday gatherings.

Ingredients

Scale

For the crust:

  • 1 cup chocolate graham cracker crumbs (about 8–10 crackers)
  • 3 tbsp melted butter

For the cheesecake filling:

  • 12 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup sour cream
  • 1/4 tsp peppermint extract
  • 1/2 cup Andes Mints, chopped (plus extra for garnish)
  • A few drops of green food coloring (optional, for a minty color)

For the topping:

  • Whipped cream (optional)
  • Additional chopped Andes Mints or chocolate shavings

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C). Line a muffin tin with 12 cupcake liners. In a medium bowl, mix the chocolate graham cracker crumbs with melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust. Bake for 5 minutes, then set aside to cool.
  2. Make the filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the egg, sour cream, and peppermint extract, mixing until fully incorporated. If desired, add a few drops of green food coloring for a minty hue. Gently fold in the chopped Andes Mints.
  3. Fill and bake: Spoon the cheesecake mixture over the crusts in the prepared muffin tin, filling each cup nearly to the top. Bake for 15–18 minutes, or until the centers are set and slightly jiggly.
  4. Cool and chill: Let the mini cheesecakes cool in the muffin tin, then refrigerate for at least 2 hours (or overnight) to fully set.
  5. Garnish and serve: Before serving, top each mini cheesecake with whipped cream and extra chopped Andes Mints or chocolate shavings for garnish. Enjoy chilled!

Notes

  • For a non-bake option, chill the crusts in the fridge instead of baking and use a softened, whipped cream cheese for a fluffier filling.
  • These cheesecakes can be made ahead and stored in the refrigerator for up to 3 days.

Find it online: https://recipe.ukfinda.com/andes-mint-mini-cheesecakes/