Mint Chocolate Mini Cheesecakes: The EASIEST Andes Mint Recipe

Mint chocolate mini cheesecakes are the perfect bite sized dessert, combining the refreshing coolness of mint with the rich indulgence of chocolate. These little treats are not only incredibly delicious but also surprisingly easy to make, making them ideal for any occasion, from casual weeknight desserts to elegant parties. I remember the first time I made these, I was aiming for a sophisticated dessert that was quick to prepare. These mint chocolate mini cheesecakes were not only delicious, but they were so simple that I could prepare them without stress. My family loved them. I’m so excited to share the recipe with you so you can experience that same joy!

Why You Will Love This mint chocolate mini cheesecakes Recipe

These mint chocolate mini cheesecakes are a delightful combination of several factors. First, the creamy, smooth texture of the cheesecake filling is truly comforting. The addition of mint extract and chopped Andes mints creates a refreshing and balanced flavor profile, preventing the richness of the cheesecake from becoming overwhelming. They are super easy to make, meaning you don’t have to spend hours in the kitchen! Plus, they are portion controlled. What’s not to love?

These mini cheesecakes are always a hit. My kids love helping me crush the cookies for the crust, and I always get compliments whenever I bring them to gatherings. They’re rich in flavor, but so small, so I never feel guilty having one or two. This recipe is special because it’s adapted from my grandmother’s cheesecake recipe, with a mint chocolate twist. It’s a delicious fusion of old and new.

Ingredients Needed for This mint chocolate mini cheesecakes Recipe

For the Crust:

• 1 1/2 cups chocolate cookie crumbs (about 24 chocolate wafer cookies)
• 5 tablespoons unsalted butter, melted

For the Filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1 teaspoon mint extract
• 2 large eggs
• 1 cup chopped Andes mints (plus more for topping)

How to Make This mint chocolate mini cheesecakes Recipe

1. 1. Preheat your oven to 325°F (160°C). Line a 12 cup muffin tin with paper liners.
2. 2. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of each muffin liner to create the crust.
3. 3. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the sour cream and mint extract; mix until well combined.
4. 4. Add the eggs one at a time, mixing well after each addition. Be careful not to overmix, as this can cause the cheesecakes to crack.
5. 5. Gently fold in the chopped Andes mints. I like to save a few for topping.
6. 6. Spoon the cheesecake filling evenly into the muffin liners, filling each about two thirds full.
7. 7. Bake for 20 to 22 minutes, or until the edges are set but the centers are still slightly jiggly. I recommend checking them after 18 minutes to avoid overbaking.
8. 8. Turn off the oven and crack the oven door slightly. Allow the cheesecakes to cool in the oven for 30 minutes. This slow cooling process helps prevent cracking.
9. 9. Remove the cheesecakes from the oven and let them cool completely at room temperature, then refrigerate for at least 2 hours before serving. This chilling time is crucial for the cheesecakes to set properly.
10. 10. Before serving, garnish with additional chopped Andes mints.

How to Serve This mint chocolate mini cheesecakes Recipe

These mint chocolate mini cheesecakes are perfect on their own, but you can elevate them with a few simple additions. Consider serving them with a dollop of whipped cream or a drizzle of chocolate sauce.

For a more sophisticated presentation, plate them with a few fresh mint leaves and a sprinkle of cocoa powder. Pairing them with a cup of hot cocoa or a chilled glass of milk enhances the overall experience. They also make a great addition to dessert platters for parties and holidays.

How to Store This mint chocolate mini cheesecakes Recipe

These mint chocolate mini cheesecakes are best stored in the refrigerator. Place them in an airtight container to prevent them from drying out. They will keep in the refrigerator for up to 5 days.

For longer storage, you can freeze them. Wrap each cheesecake individually in plastic wrap, then place them in a freezer safe bag or container. They can be frozen for up to 2 months. To thaw, transfer them to the refrigerator overnight. Reheating is not recommended.

Tips to Make This mint chocolate mini cheesecakes Recipe

To ensure your mint chocolate mini cheesecakes turn out perfectly every time, here are a few helpful tips. Make sure your cream cheese is fully softened before you start. This will help prevent lumps in the filling.

Don’t overmix the filling after adding the eggs. Overmixing can incorporate too much air, causing the cheesecakes to puff up and then collapse, which can lead to cracks. For a richer chocolate flavor, you can use chocolate graham cracker crumbs for the crust. If you don’t have Andes mints, you can substitute with other mint chocolate candies or chocolate chips.

Follow us on Pinterest for more delicious recipe ideas and inspiration! You may also like our other delicious dessert recipes, such as our classic chocolate chip cookies or our other lemon bars recipe.

Helpful Notes for This mint chocolate mini cheesecakes Recipe

Using high quality cream cheese is crucial for the best flavor and texture. Full fat cream cheese is recommended for a richer, creamier cheesecake. Also, make sure to use pure mint extract, not imitation flavoring, for the most authentic mint flavor.

If you don’t have mini muffin liners, you can grease the muffin tin well instead. However, liners make it much easier to remove the cheesecakes and prevent sticking. For even easier cleanup, use silicone muffin liners.

Variation of This mint chocolate mini cheesecakes Recipe

For a seasonal twist, try adding a few drops of green food coloring to the filling for St. Patrick’s Day. You could also add a layer of chocolate ganache on top for an extra decadent treat.

Another variation is to use a different type of cookie for the crust, such as Oreo cookies or even shortbread. If you want to reduce the sugar content, you can use a sugar substitute in the filling. To make them gluten free, use gluten free chocolate cookies for the crust.

Conclusion

These mint chocolate mini cheesecakes are a guaranteed crowd pleaser, easy to make. With their creamy texture and refreshing mint chocolate flavor, they’re perfect for any occasion. Don’t be afraid to try experimenting with different toppings and variations, like Andes mint cheesecake. This delicious dessert will quickly become one of your favorites! Let me know in the comments how you like these mint chocolate mini cheesecakes.

Print