Andes Mint Mini Cheesecakes
These Andes Mint Mini Cheesecakes are the perfect bite-sized holiday dessert! A chocolate crust, creamy mint cheesecake filling, and rich chocolate topping make them irresistible. Easy to make, freezer-friendly, and perfect for gifting. For another fantastic mint-chocolate treat, try our St. Patrick's Day Mint Oreo Truffles.
Servings: 12 mini cheesecakes
Calories: 280kcal
Equipment
- 12-Cup Mini Cheesecake Pan or Muffin Tin Essential for perfect individual portions.
Ingredients
- 1.25 cups chocolate graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 16 oz (2 blocks) full-fat cream cheese, softened
- 0.5 cup + 2 tbsp granulated sugar
- 1 large egg, room temperature
- 1 tsp pure mint extract
- 4-6 drops green gel food coloring
- 1.25 cups semi-sweet chocolate chips
- 2 tbsp heavy cream or butter
- 15 Andes Mints candies, coarsely chopped
Instructions
- Preheat oven to 325°F (165°C). Spray a 12-cup mini cheesecake pan or line a muffin tin with liners.
- Mix crumbs, 2 tbsp sugar, and melted butter. Divide among cups (1 heaping tbsp each) and press down firmly.
- Beat softened cream cheese and remaining sugar until smooth and lump-free, about 2-3 minutes.
- On low speed, mix in egg, mint extract, and food coloring just until combined. Do not overmix.
- Spoon filling evenly over crusts. Bake 18-22 mins until edges are set but centers jiggle slightly.
- Turn off oven. Prop door open with a wooden spoon and let cheesecakes cool inside for 1 hour.
- Remove from oven. Cool to room temp, then refrigerate in pan for at least 4 hours or overnight.
- Remove from pan. Melt chocolate chips with cream. Spoon over each cheesecake and top with chopped Andes mints.
Notes
Pro Tips: For a crack-free, smooth filling, ensure your cream cheese and egg are at room temperature before mixing. The key to perfect texture is to cool the baked cheesecakes slowly in the turned-off oven with the door propped open for 1 hour. Use gel food coloring for the most vibrant green color without altering the batter's consistency. These freeze beautifully for up to 2 months!