Go Back
–+ servings
Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes: Dreamy, Creamy Bites to Love

Andes Mint Mini Cheesecakes are creamy and delightful minty chocolate treats perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1¼ cups Chocolate Graham Cracker Crumbs Crushed in a food processor for freshness.
  • 2 tablespoons Sugar Coconut sugar works well for a twist.
  • 4 tablespoons Butter (melted) Can be swapped with coconut oil for a dairy-free option.
  • Nonstick Baking Spray Prevents sticking; can use butter for greasing.
For the Filling
  • 2 (8 oz) boxes Cream Cheese (softened) Stick to full-fat for the best texture.
  • ¼ cup + 2 tablespoons Sugar Granulated erythritol for a low-calorie alternative.
  • 1 whole Egg A flax egg can be used for a vegan option.
  • 1 teaspoon Mint Extract Crème de menthe can substitute, adjusting to taste.
  • 4 drops Green Food Coloring Omit for a more natural look.
For the Toppings
  • 1¼ cups Chocolate Chips Opt for dark chocolate or vegan chocolate chips.
  • 15 pieces Andes Mints (coarsely chopped) Feel free to use any mint chocolate candy.

Equipment

  • mini cheesecake pan
  • mixing bowl
  • hand mixer or stand mixer
  • spatula
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and coat a mini cheesecake pan with nonstick baking spray.
  2. In a mixing bowl, combine chocolate graham cracker crumbs, sugar, and melted butter. Press into the bottom of the mini cheesecake pan.
  3. In a large bowl, beat softened cream cheese and sugar until creamy. Add egg, mint extract, and food coloring; mix until combined.
  4. Spoon the filling over the crusts, smoothing the surface. Fill nearly to the top.
  5. Bake for 20 minutes until edges are set but centers jiggle slightly. Allow to cool in the oven for 5-10 minutes.
  6. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  7. Melt chocolate chips and drizzle over cheesecakes. Top with chopped Andes Mints.

Nutrition

Serving: 1mini cheesecakeCalories: 200kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Allow cream cheese and egg to reach room temperature for smoother mixing. Avoid over-mixing to prevent cracks in the cheesecake. Store in the refrigerator or freeze for longer storage.

Tried this recipe?

Let us know how it was!