Andes Mint Mini Cheesecakes

Introduction

If you love the combination of chocolate and mint, these Andes Mint Mini Cheesecakes are an absolute must-try. Perfectly portioned, these bite-sized desserts are ideal for parties, holiday gatherings, or any time you want a sweet treat. Each mini cheesecake features a rich chocolate graham cracker crust, creamy mint-flavored filling, and a decadent chocolate topping studded with pieces of Andes Mints.

Not only are they visually stunning with a festive pop of green, but they’re also freezer-friendly, making them a convenient make-ahead dessert. These mini cheesecakes are sure to impress guests and disappear quickly!

Why You’ll Love This Recipe

• Bite-sized and party-ready for easy serving
• Minty flavor balanced with rich chocolate
• Freezer-friendly for make-ahead dessert options
• Creamy, smooth cheesecake texture
• Fun and festive green color for holidays or special occasions
• Simple ingredients, easy to prepare at home

Ingredients Breakdown

Crust

• Nonstick baking spray
• 1¼ cups chocolate graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons butter, melted

Cheesecake Filling

• 2 (8-ounce) boxes cream cheese, softened
• ¼ cup plus 2 tablespoons sugar
• 1 egg, room temperature
• 1 teaspoon mint extract
• 4 drops green food coloring

Topping

• 1¼ cups chocolate chips
• 15 Andes Mints, coarsely chopped

Servings: 14 mini cheesecakes
Calories per Mini Cheesecake: 176 kcal

Tools & Equipment Needed

• Mini cheesecake pan
• Nonstick baking spray
• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Spoon or spatula
• Microwave-safe bowl (for melting chocolate)
• Refrigerator for chilling

Step-by-Step Instructions

Step 1: Preheat Oven

Preheat the oven to 325°F (163°C) and spray the mini cheesecake pan with nonstick baking spray.

Step 2: Prepare the Crust

1. Combine chocolate graham cracker crumbs, 2 tablespoons sugar, and melted butter in a bowl.
2. Press the mixture evenly into each cavity of the mini cheesecake pan using the back of a spoon.

Step 3: Make Cheesecake Filling

1. In a stand mixer, blend cream cheese with ¼ cup plus 2 tablespoons sugar until smooth and creamy.
2. Add the egg, mint extract, and green food coloring, mixing on low speed just until incorporated. Avoid overmixing to prevent air pockets.

Step 4: Assemble and Bake

1. Spoon the cream cheese mixture over the chocolate graham cracker crust, dividing evenly among all cavities.
2. Bake for 20 minutes.
3. Turn off the oven and prop open the oven door with a wooden spoon. Allow the cheesecakes to cool slowly for 5–10 minutes to prevent cracking.

Step 5: Chill

Remove the mini cheesecakes from the oven and chill in the refrigerator for several hours or overnight before removing from the pan.

Step 6: Add Toppings

1. Melt chocolate chips in the microwave according to package instructions.
2. Spoon melted chocolate over each mini cheesecake.
3. Top with a few pieces of chopped Andes Mints for garnish.

Tips & Variations

• Room Temperature Ingredients: Ensure cream cheese and egg are at room temperature for a smooth, lump-free filling.
• Full-Fat Cream Cheese: Provides the best texture and richness.
• Prevent Cracks: Do not open the oven while baking; allow slow cooling by propping the oven door.
• Chocolate Alternatives: Use dark or milk chocolate chips depending on your preference.
• Mint Twist: Swap Andes Mints with peppermint bark or chopped mint chocolate candies for variety.
• Freezing: Double-wrap in freezer bags and store in a sturdy container for up to 2 months. Defrost in the fridge before serving.

Flavor Profile & Texture

Each mini cheesecake is a harmonious blend of creamy mint filling, chocolatey crust, and decadent chocolate topping. The filling is smooth and fluffy, with a subtle green color for festive appeal. Andes Mint pieces add a crunchy, mint-chocolate finish that balances the sweetness perfectly.

Make-Ahead & Meal Prep Tips

• Prepare crusts and filling ahead of time; bake and chill the next day for convenience.
• Toppings can be added just before serving to maintain freshness.
• Mini portions make it easy to serve a crowd without worrying about cutting or slicing.

Frequently Asked Questions

Can I use regular chocolate chips instead of Andes Mints?
Yes, just melt chocolate chips and optionally sprinkle crushed candy over the top.

Do I need a stand mixer?
No, a hand mixer works fine as long as the cream cheese is softened.

Can I make these dairy-free?
Yes, substitute cream cheese and butter with plant-based alternatives.

How do I prevent cracks in mini cheesecakes?
Bake at a moderate temperature, avoid overmixing, and cool slowly in a slightly open oven.

Cooking Timeline (At a Glance)

Stage	Time
Prep Time	20 minutes
Bake Time	20 minutes
Chill Time	Several hours to overnight
Total Time	40+ minutes

Serving Suggestions

• Serve chilled for a creamy texture.
• Pair with hot chocolate, coffee, or dessert wine for a decadent treat.
• Arrange on a platter for parties or holiday gatherings.

Recipe Variations

1. Chocolate Mint Swirl: Add a swirl of chocolate ganache into the filling before baking.
2. Mini Cheesecake Cups: Serve in cupcake liners for easy transport.
3. Holiday Edition: Use red and green candies for Christmas-themed cheesecakes.
4. Peanut Butter Twist: Sprinkle crushed peanut butter cups instead of Andes Mints for a chocolate-peanut flavor.

Ingredient Spotlight

Chocolate Graham Crackers

Provide a crunchy base with rich chocolate flavor, complementing the creamy mint filling.

Andes Mints

Classic mint-chocolate candies that add both flavor and texture to the topping.

Cream Cheese

Full-fat cream cheese ensures a smooth, creamy, and rich cheesecake filling.

Pro Cooking Tips

• Beat cream cheese and sugar first until fully smooth to avoid lumps.
• Mix egg and extract just until incorporated; overmixing introduces air and can crack the surface.
• Chill thoroughly to firm up cheesecake for easier removal from pan.
• Use a small offset spatula or spoon for neat chocolate topping application.

Storage & Freezing Guide

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Double-wrap in freezer bags, store in a sturdy container for up to 2 months. Defrost in the fridge before serving.

Nutrition Estimate Table (Per Mini Cheesecake)

Nutrient	Amount
Calories	176 kcal
Protein	1 g
Carbohydrates	22 g
Fat	10 g
Saturated Fat	6 g
Polyunsaturated Fat	0.3 g
Monounsaturated Fat	2 g
Trans Fat	0.1 g
Cholesterol	20 mg
Sodium	58 mg
Fiber	0.03 g
Sugar	17 g
Vitamin A	119 IU
Calcium	15 mg
Iron	0.1 mg

Dietary notes: vegetarian, mint-chocolate dessert, perfect for portion control.

Expanded Conclusion

These Andes Mint Mini Cheesecakes are an indulgent, festive dessert that’s perfect for parties, holidays, or simply a sweet treat at home. With a chocolatey base, creamy mint filling, and crunchy candy topping, each bite is a perfect blend of flavors and textures. Easy to make, freezer-friendly, and crowd-pleasing, they’re sure to become a favorite in your dessert repertoire.

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