Mint Chocolate Mini Cheesecakes: The EASIEST Andes Mint Recipe

Mint chocolate mini cheesecakes are the perfect bite sized dessert for any occasion. These delightful treats combine the creamy richness of cheesecake with the refreshing flavor of mint and the satisfying crunch of chocolate. Growing up, the holidays always meant Andes mints were readily available, and those cool, minty chocolates inspired these delightful mini cheesecakes. You’ll love how easy they are to whip up and how impressive they look on a dessert platter. These perfect mint chocolate mini cheesecakes are sure to be a hit with family and friends.

Why You Will Love This mint chocolate mini cheesecakes Recipe

These mint chocolate mini cheesecakes are a dream come true for dessert lovers. They are incredibly comforting, delivering a burst of flavor with every single bite. The best part? They are surprisingly simple to make. Forget spending hours in the kitchen; this recipe is designed for speed and ease. The smooth, creamy cheesecake filling complements the refreshing mint and rich chocolate perfectly, creating a harmonious blend of taste and texture.

These little cheesecakes are also perfect for portion control. You can indulge in a delicious dessert without feeling overwhelmed. I remember making these for my daughter’s birthday party, and they vanished in minutes. Everyone loved the combination of flavors and the cute, mini size. This recipe creates lasting memories as much as it does delicious food. This combination is what makes it so special.
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Ingredients Needed for This mint chocolate mini cheesecakes Recipe

For the Crust:

• 1 ½ cups chocolate wafer crumbs (about 36 wafers)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Filling:

• 16 ounces cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ teaspoon peppermint extract
• ¼ cup heavy cream
• 5 drops green food coloring (optional)

For the Topping:

• 1 cup Andes mints, chopped Similar to our mint chocolate swirl brownies, these toppings make all the difference!

How to Make This mint chocolate mini cheesecakes Recipe

1. Prepare the Crust: Preheat oven to 325°F (160°C). In a medium bowl, combine chocolate wafer crumbs, melted butter, and sugar. Mix well until evenly moistened.
2. Press into Muffin Cups: Line a 12 cup muffin tin with paper liners. Press about 2 tablespoons of the crumb mixture into the bottom of each liner, pressing firmly to create a compact crust.
3. Bake the Crust: Bake the crusts in the preheated oven for 8 minutes. Remove from oven and let cool while you prepare the filling.
4. Make the Filling: In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy.
5. Add Eggs and Extract: Beat in eggs one at a time, then stir in peppermint extract, heavy cream, and green food coloring (if using). Mix until well combined and smooth.
6. Fill the Crusts: Spoon or pour the cream cheese mixture evenly into each crust lined muffin cup, filling almost to the top.
7. Bake the Cheesecakes: Bake in the preheated oven for 22 to 25 minutes, or until the edges are set but the center still jiggles slightly. Don’t over bake!
8. Cool and Chill: Turn off the oven and crack the door open slightly. Let the cheesecakes cool in the oven for 1 hour. Then, remove from oven and let cool completely at room temperature.
9. Chill in the Refrigerator: Cover the muffin tin with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow cheesecakes to fully set.
10. Add Topping: Just before serving, top each cheesecake with chopped Andes mints. You can check out our delicious Layered Mint Chocolate Dessert for more topping ideas.
11. Serve and Enjoy: Carefully remove each mini cheesecake from the muffin tin by lifting the paper liner. Serve chilled and enjoy!

How to Serve This mint chocolate mini cheesecakes Recipe

These mint chocolate mini cheesecakes are best served chilled. They make a wonderful addition to any dessert table, especially during the holidays or special occasions.

Here are a few serving ideas:

• Garnish: Add a fresh mint sprig on top for extra presentation.
• Drizzle: Drizzle with melted chocolate or white chocolate for an extra touch of sweetness.
• Accompaniments: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pairing: These pair perfectly with a warm cup of coffee or hot chocolate.

How to Store This mint chocolate mini cheesecakes Recipe

Refrigeration:

Store leftover mint chocolate mini cheesecakes which are similar to our other mint chocolate mini cheesecakes recipe, in an airtight container in the refrigerator for up to 5 days.

Freezing:

For longer storage, you can freeze these cheesecakes. Wrap each cheesecake individually in plastic wrap, then place them in a freezer safe container or bag. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Reheating:

No reheating needed! These are best enjoyed cold straight from the refrigerator.

Tips to Make This mint chocolate mini cheesecakes Recipe

• Use Room Temperature Cream Cheese: Ensure your cream cheese is fully softened to avoid lumps in the filling.
• Don’t Overbake: Overbaking will cause the cheesecakes to crack. They should still be slightly jiggly in the center when you take them out of the oven.
• Cool Slowly: Cooling the cheesecakes slowly in the oven helps prevent cracking as well.
• Peppermint Extract: Be careful not to use too much peppermint extract, as it can overpower the other flavors.
• Andes Mints: Using Andes mints adds the perfect amount of mint chocolate flavor.

Helpful Notes for This mint chocolate mini cheesecakes Recipe

• Chocolate Wafer Crumbs: You can buy pre made chocolate wafer crumbs, or simply crush chocolate wafer cookies in a food processor.
• Peppermint Extract: If you don’t have peppermint extract, you can use mint extract, but the peppermint flavor is more distinct.
• Green Food Coloring: The green food coloring is optional, but it adds a festive touch.
• Paper Liners: Using paper liners makes it easy to remove the cheesecakes from the muffin tin.

Variation of This mint chocolate mini cheesecakes Recipe

• White Chocolate Version: Use white chocolate wafer crumbs for the crust and drizzle the finished cheesecakes with melted white chocolate.
• Chocolate Cheesecake: Add ¼ cup of cocoa powder to the cream cheese filling for a richer chocolate flavor.
• Oreo Crust: Substitute the chocolate wafer crumbs with crushed Oreos for a different flavor twist.
• Seasonal Twist: During the holiday season, add some crushed candy canes to the topping for an extra festive touch.

Conclusion

Ces mint chocolate mini cheesecakes sont la preuve qu’un dessert en format mini peut avoir un maximum de saveur. Crémeux, rafraîchissants et irrésistibles, ils sont parfaits pour toutes les occasions. Pour encore plus de desserts gourmands, festifs et faciles à réaliser, je t’invite à visiter mon Pinterest, où je partage chaque jour des recettes sucrées inspirantes et des idées dessert qui font sensation

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Mint Chocolate Mini Cheesecakes: The EASIEST Andes Mint Recipe

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• Total Time: 3 hours
• Yield: 12 servings 1x

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Description

These mint chocolate mini cheesecakes combine creamy cheesecake with refreshing mint and satisfying chocolate. Perfect for any occasion!

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Ingredients

Scale 1x2x3x

• For the Crust:
• 1 ½ cups chocolate wafer crumbs (about 36 wafers)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• For the Filling:
• 16 ounces cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ teaspoon peppermint extract
• ¼ cup heavy cream
• 5 drops green food coloring (optional)
• For the Topping:
• 1 cup Andes mints, chopped

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Instructions

1. 1. Preheat oven to 325°F (160°C). In a medium bowl, combine chocolate wafer crumbs, melted butter, and sugar. Mix well until evenly moistened.
2. 2. Line a 12 cup muffin tin with paper liners. Press about 2 tablespoons of the crumb mixture into the bottom of each liner, pressing firmly to create a compact crust.
3. 3. Bake the crusts in the preheated oven for 8 minutes. Remove from oven and let cool while you prepare the filling.
4. 4. In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy.
5. 5. Beat in eggs one at a time, then stir in peppermint extract, heavy cream, and green food coloring (if using). Mix until well combined and smooth.
6. 6. Spoon or pour the cream cheese mixture evenly into each crust lined muffin cup, filling almost to the top.
7. 7. Bake in the preheated oven for 22 to 25 minutes, or until the edges are set but the center still jiggles slightly. Don’t over bake!
8. 8. Turn off the oven and crack the door open slightly. Let the cheesecakes cool in the oven for 1 hour. Then, remove from oven and let cool completely at room temperature.
9. 9. Cover the muffin tin with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow cheesecakes to fully set.
10. 10. Just before serving, top each cheesecake with chopped Andes mints.
11. 11. Carefully remove each mini cheesecake from the muffin tin by lifting the paper liner. Serve chilled and enjoy!

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 280
• Sugar: 25g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 12g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg

Keywords: mini cheesecake, mint chocolate, Andes mint, dessert, easy