Andes Mint Mini Cheesecakes – in 45 Minutes you’ll get it Creamy, Minty & Easy!

The Perfect Bite-Sized Dessert That Tastes Like a Celebratory Candy

Is there any flavor combination more celebratory and universally loved than rich chocolate and cool, refreshing mint? These Andes Mint Mini Cheesecakes capture that iconic candy shop flavor in the most elegant, shareable form imaginable. Imagine a buttery chocolate graham cracker crust, filled with a velvety-smooth, vibrantly green mint cheesecake, and finished with a glossy chocolate ganache and a piece of the signature candy itself. These individual desserts are not only adorable and perfect for portioning at parties, but they also solve the classic cheesecake dilemma: no slicing required! They are surprisingly simple to make, wonderfully forgiving for bakers of any level, and brilliant for making ahead—a true gift to any holiday host. Whether you’re preparing for Christmas, St. Patrick’s Day, a birthday, or simply craving a sophisticated yet fun treat, these mini cheesecakes deliver restaurant-quality presentation with homemade heart.

Why These Mini Cheesecakes Are Your New Dessert Secret

• Individually Perfect Portions: No more messy slicing! Each guest gets their own perfectly formed, beautiful dessert, making serving effortless and presentation impeccable.
• Brilliant Make-Ahead & Freezer-Friendly: Cheesecake needs time to set, making this an ideal do-ahead dessert. They also freeze beautifully for up to two months, allowing you to bake now and celebrate later.
• Forgiving & Beginner-Friendly: Baking mini cheesecakes is much more forgiving than a full-sized version. They bake faster, cool quicker, and are far less prone to the dreaded center crack.
• Ultimate Flavor Combination: The recipe perfectly balances the richness of cream cheese and chocolate with the bright, cool flavor of mint, creating a sophisticated and nostalgic taste experience.
• Endlessly Giftable: Packaged in a bakery box or arranged on a festive plate, these cheesecakes make a heartfelt and impressive homemade gift for neighbors, teachers, or friends.

Gathering Your Simple, Decadent Ingredients

For the Chocolate Crust:

• 1 ¼ cups chocolate graham cracker crumbs (about 9 full crackers)
• 2 tablespoons granulated sugar
• 4 tablespoons (½ stick) unsalted butter, melted

For the Mint Cheesecake Filling:

• 2 packages (8 oz each) full-fat cream cheese, softened to room temperature
• ½ cup + 2 tablespoons granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure mint extract (not peppermint, for best flavor)
• 4-6 drops green gel food coloring

For the Topping & Garnish:

• 1 ¼ cups semi-sweet or dark chocolate chips
• 2 tablespoons heavy cream or butter (for thinning chocolate)
• 15 Andes Mints candies, coarsely chopped

Smart Swaps & Tips: For the best, smoothest filling, ensure your cream cheese and egg are truly at room temperature (leave out for 1-2 hours). Gel food coloring is more vibrant and won’t thin your batter like liquid. If you can’t find chocolate graham crackers, use regular ones and add 1 tablespoon of cocoa powder to the crumb mixture. For an adult twist, you can substitute 1-2 teaspoons of the mint extract with crème de menthe liqueur.

Your Step-by-Step Guide to Mini Cheesecake Perfection

1. Preheat & Prep: Preheat your oven to 325°F (165°C). Generously spray a 12-cup mini cheesecake pan (with removable bottoms) with non-stick spray. If using a standard muffin tin, line each cup with a paper or foil liner and spray lightly.
2. Make the Crust: In a medium bowl, stir together the chocolate graham cracker crumbs, 2 tablespoons of sugar, and melted butter until the mixture resembles wet sand. Divide the crumbs evenly among the 12 cups (about 1 heaping tablespoon each). Press down firmly with the bottom of a glass or a spoon to create a compact, even base.
3. Make the Filling: Using a stand mixer or hand mixer with a paddle attachment, beat the softened cream cheese and remaining sugar (½ cup + 2 tbsp) on medium speed for 2-3 minutes, until completely smooth and no lumps remain. Scrape down the bowl.
4. Add Flavor & Color: Reduce mixer speed to low. Add the room temperature egg, mint extract, and green food coloring. Mix only until just combined, about 30 seconds. Overmixing at this stage can incorporate too much air and lead to cracking.
5. Fill & Bake: Spoon the filling evenly over the crusts, smoothing the tops. Bake for 18-22 minutes. The cheesecakes are done when the edges are set but the centers still have a slight, gentle jiggle.
6. Cool Slowly (This is Key!): Turn off the oven. Prop the oven door open with a wooden spoon and let the cheesecakes cool inside the oven for 1 hour. This gradual cooling is the #1 trick to prevent cracks.
7. Chill Thoroughly: Remove the pan from the oven and let cool on a wire rack to room temperature. Then, refrigerate the entire pan for at least 4 hours, or preferably overnight.
8. Top & Garnish: Carefully remove the chilled cheesecakes from the pan. Place the chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until smooth. Spoon about 1 tablespoon of melted chocolate over each cheesecake, then immediately sprinkle with chopped Andes mints.

Pro Tips & Flavor Variations

• The Room Temperature Rule: This is non-negotiable for a lump-free, crack-free filling. Cold cream cheese will never blend smoothly.
• Don’t Over-Bake: The jiggle test is your friend. The residual heat will continue to cook the centers as they cool in the oven.
• No Special Pan? No Problem! A standard muffin tin lined with high-quality parchment liners works perfectly. The bake time is the same.
• Different Candy Toppers: Use crushed peppermint patties, York Peppermint Patties, or Junior Mints for a different mint-chocolate twist.
• White Chocolate Drizzle: For a more festive look, use half semi-sweet and half white chocolate for the topping, and drizzle them over each other.

Serving Suggestions for a Stunning Dessert Spread

These cheesecakes are stars on their own but shine as part of a themed dessert table. Arrange them on a tiered stand or a beautiful platter for a dramatic effect. They pair wonderfully with other mint-chocolate treats.

Nutrition Information

(Per mini cheesecake, approx.) Calories: 280 | Carbohydrates: 25g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Fiber: 1g | Sugar: 20g | Cholesterol: 55mg. This is a rich, indulgent dessert.

Storage & Reheating Instructions

• Storage: Store cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freezing (They Freeze Beautifully!): Place unchilled, topped cheesecakes on a baking sheet and freeze until solid (2 hours). Then, wrap each individually in plastic wrap and place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Not needed. Serve chilled.

Your Andes Mint Cheesecake Questions, Answered

• Can I make one large cheesecake instead?
  This recipe is specifically designed for minis. For a full-sized cheesecake, you would need to significantly adjust the ingredient quantities, baking time, and method (like using a water bath). It’s not a simple 1:1 conversion.
• My filling has lumps. What did I do wrong?
  Your cream cheese was likely too cold. Always ensure it is softened to room temperature. If lumps persist, you can press the finished filling through a fine-mesh sieve before adding it to the crusts.
• Can I use peppermint extract instead of mint extract?
  You can, but be cautious. Peppermint extract is often much stronger and more medicinal-tasting than pure mint extract. If substituting, start with ½ teaspoon and taste the batter (it’s egg-safe), adding more only if needed.
• How do I get them out of the pan cleanly?
  If using a mini cheesecake pan, gently push up the removable bottom. If using a muffin tin with liners, simply peel the liner away. Running a thin knife around the edge before chilling can also help release them.
• My cheesecakes cracked on top.
  This is usually caused by overmixing after adding the egg (which adds air), over-baking, or cooling too quickly. The slow oven-cool method outlined in the recipe is the best defense against cracks.

More Incredible Holiday & Mini Desserts You’ll Love

If these adorable cheesecakes become your new favorite, you’ll want to explore our other crowd-pleasing mini desserts. For another fantastic individual treat, our Mini Chocolate Lava Cakes are always a showstopper. If you love the mint-chocolate combo, our Football-Themed Brownies can be adapted with mint for the holidays. And for a different no-bake option, our Chocolate Covered Strawberries are an elegant classic.

Inspired by the Elegance of Individual Desserts

This recipe is inspired by the joy of creating restaurant-quality, individual desserts at home. It celebrates the perfect marriage of chocolate and mint, transforming a beloved candy into a sophisticated, creamy cheesecake. The method focuses on simple techniques—like room temperature ingredients and slow cooling—to ensure a flawless texture and professional presentation every time, much like the approach in the detailed and helpful Andes Mint Mini Cheesecakes recipe from Small Town Woman.

Pin This Decadent Party Dessert!

Don’t let this foolproof, impressive recipe get lost! Click the Pinterest save button to keep these Andes Mint Mini Cheesecakes on your “Holiday Baking” or “Party Desserts” board. When you make them, share your beautiful creation with us by tagging @theseasonrecipe on Instagram. For more winning dessert recipes, browse our full collection of easy sweets and holiday treats!