These Andes Mint Mini Cheesecakes are the ultimate combination of rich chocolate and refreshing mint, all in a bite-sized delight! With a buttery chocolate cookie crust, a creamy mint-infused cheesecake filling, and a decadent chocolate ganache topping, these mini cheesecakes are perfect for any dessert lover. Whether for holidays, parties, or a personal treat, they’re guaranteed to satisfy your sweet tooth!

Cooking Time & Servings

Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 12 mini cheesecakes

My Cooking Experience

After years of perfecting cheesecakes, I’ve found that using room-temperature ingredients ensures a smooth, creamy texture. Plus, chilling them long enough is key to achieving that perfect bite! The combination of Andes mints and cheesecake creates a dessert that’s both refreshing and indulgent.

Ingredients

For the Crust:

1 cup chocolate cookie crumbs
2 tablespoons melted butter

For the Cheesecake Filling:

8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
¼ teaspoon peppermint extract
¼ cup sour cream
½ cup chopped Andes mints

For the Chocolate Ganache:

½ cup heavy cream
½ cup semisweet chocolate chips
Extra Andes mints for garnish

Instructions

1️⃣ Prepare the Crust

Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners. In a bowl, mix chocolate cookie crumbs and melted butter. Press the mixture into the bottoms of each liner. Bake for 5 minutes, then let cool.

2️⃣ Make the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth. Add the egg, vanilla extract, and peppermint extract, mixing until fully combined. Fold in the sour cream and chopped Andes mints.

3️⃣ Bake & Chill

Spoon the cheesecake mixture over the crusts, filling each liner about ¾ full. Bake for 15-18 minutes until set. Let cool completely, then refrigerate for at least 2 hours.

4️⃣ Prepare the Ganache & Garnish

Heat heavy cream until warm but not boiling. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth. Spoon ganache over each cheesecake and top with extra Andes mints. Chill for 10 more minutes before serving.

Variations

Extra Minty: Add an extra ¼ teaspoon of peppermint extract.
Oreo Crust: Use crushed Oreos instead of chocolate cookies for a richer crust.
White Chocolate Version: Swap out semisweet chocolate chips for white chocolate.
No-Bake Option: Skip the baking and freeze for a firmer texture.

Equipment You’ll Need

Muffin tin
Cupcake liners
Mixing bowls
Hand or stand mixer
Spatula
Small saucepan

Why You’ll Love It

✔️ Rich, creamy, and packed with chocolate-mint flavor!
✔️ Perfect for parties or individual servings
✔️ Easy to make and decorate
✔️ A refreshing twist on classic cheesecake

Nutritional Information

Calories: ~220 per cheesecake
Carbs: 18g
Protein: 3g
Fat: 15g
Sugar: 12g

(Note: Nutritional values may vary based on ingredients used.)

Storage Tips

Refrigeration: Store in an airtight container for up to 5 days.
Freezing: Freeze without ganache for up to 2 months. Thaw before adding ganache.
Serving Tip: Enjoy chilled for the best flavor and texture.

Conclusion

These Andes Mint Mini Cheesecakes are the perfect balance of cool mint and rich chocolate, making them a must-try for any dessert lover. Whether you’re making them for a special occasion or just to treat yourself, these mini cheesecakes will leave you wanting more!

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