Creamy Andes Mint Mini Cheesecakes Recipe: Sweet Joy in Bites

Cool and creamy cheesecakes with Andes mint deliciously dance across every sweet bite.

These miniature desserts pack incredible flavor into tiny packages.

Smooth cream cheese blends perfectly with refreshing mint chocolate notes.

Each petite cheesecake offers a delightful balance of rich and cool flavors.

The silky texture melts effortlessly on your tongue, creating a luxurious dessert experience.

Chocolate graham cracker crusts add a satisfying crunch to complement the delicate filling.

Whip up these elegant treats for your next gathering and watch everyone’s eyes light up with excitement.

FAQs

• What ingredients give these mini cheesecakes their minty flavor?

The key ingredients are mint extract and green food coloring. A few drops of mint extract provide the refreshing mint taste, while the green food coloring creates the classic Andes Mint color.

• Can I use regular graham crackers instead of chocolate graham crackers?

Yes, you can use regular graham crackers, but the chocolate graham crackers enhance the Andes Mint flavor profile and create a more authentic chocolate-mint combination.

• Why do I need to cool the cheesecakes slowly in the oven?

Slowly cooling the cheesecakes helps prevent cracking and sinking. By turning off the oven and leaving the door slightly open, you allow the cheesecakes to cool gradually, which helps maintain their smooth, even texture.

• How do I know the cheesecake filling is mixed correctly?

Mix the ingredients on low speed just until they are incorporated. Overmixing can introduce too much air, which can cause the cheesecakes to crack or become dense during baking.

Reasons to Try Andes Mint Mini Cheesecakes

• These mini cheesecakes are incredibly easy to make, requiring minimal baking skills and basic ingredients that most home bakers already have in their pantry.
• The green food coloring and mint extract transform these cheesecakes into a delightful, eye-catching treat perfect for holidays like St. Patrick's Day or Christmas gatherings.
• Mini cheesecakes offer a guilt-free way to enjoy a decadent dessert, with individual servings that are both adorable and perfectly portioned for controlled enjoyment.
• The irresistible blend of chocolate graham cracker crust and refreshing mint flavor creates a universally loved dessert that appeals to both kids and adults.

Andes Mint Mini Cheesecakes Ingredient Guide

• Chocolate Graham Cracker Crumbs: A crunchy and chocolatey base that provides a rich foundation for the cheesecakes.
• Sugar: Adds a touch of sweetness to the crust.
• Butter: Helps bind the crust ingredients and creates a smooth, compact texture.

• Cream Cheese: The primary ingredient that gives the cheesecake its creamy and rich texture.
• Sugar: Sweetens the cheesecake filling and balances the tanginess of the cream cheese.
• Egg: Provides structure and helps bind the cheesecake filling together.
• Mint Extract: Delivers a refreshing and cool mint flavor to the cheesecakes.
• Green Food Coloring: Creates a soft green hue that hints at the mint flavor.

• Nonstick Baking Spray: Ensures easy removal of the mini cheesecakes from the pan.
• Wooden Spoon: Used to prop open the oven door during the cooling process.

Easy Instructions for Andes Mint Mini Cheesecakes

Step 1: Craft the Chocolate Crust

Preheat the oven to 325°F.

Grab a mini cheesecake pan and coat it with nonstick spray.

In a bowl, mix together chocolate graham cracker crumbs, sugar, and melted butter until the mixture looks like damp sand.

Gently press this crumbly goodness into each well of the pan, creating a solid foundation for your mini cheesecakes.

• Chocolate graham cracker crumbs
• Sugar
• Melted butter

Step 2: Create the Minty Cheesecake Filling

Grab your mixer and blend cream cheese with sugar until silky smooth.

Crack in an egg, splash some mint extract, and add a few drops of green food coloring for that festive mint look.

Mix on low speed, being careful not to overwork the batter.

Carefully spoon the vibrant green filling over the chocolate crust, filling each well about three-quarters full.

• Cream cheese
• Sugar
• Egg
• Mint extract
• Green food coloring

Step 3: Bake and Cool with Care

Slide the pan into the preheated oven and bake for 20 minutes.

Here’s a pro baker’s trick: after 20 minutes, turn off the oven and crack the door open with a wooden spoon.

Let the cheesecakes hang out in the warm oven for 5-10 more minutes.

This gentle cooling prevents sad, cracked tops.

Once done, transfer the pan to a wire rack and let the mini cheesecakes cool completely before popping them in the refrigerator.

Tips for Creamy Andes Mint Mini Cheesecakes

• Press graham cracker mixture firmly into pan wells to create a compact, sturdy base that won't crumble when removing cheesecakes.
• Add food coloring sparingly to achieve a soft mint green hue without overwhelming the delicate flavor profile of the cheesecake.
• Use the slow cooling method by leaving cheesecakes in the oven with the door propped open to minimize surface breaks and maintain a smooth texture.
• Choose high-quality mint extract to ensure a clean, refreshing taste that complements the chocolate graham cracker crust perfectly.
• Blend ingredients on low speed and avoid overmixing to keep the cheesecake filling light and creamy without developing a dense, tough texture.

Storing and Reheating Andes Mint Mini Cheesecakes

• Store mini cheesecakes in an airtight container for up to 4 days. Place parchment paper between layers to prevent sticking and maintain their delicate texture.
• Wrap individual cheesecakes tightly in plastic wrap, then place in a freezer-safe container. They'll stay fresh for 2-3 months. Thaw overnight in the refrigerator before serving.
• Let cheesecakes sit at room temperature for 15-20 minutes to soften slightly. Avoid using microwave, as it can make the texture rubbery.
• Add fresh Andes mint pieces or whipped cream just before serving to restore the original visual appeal and flavor.

Perfect Pairings for Andes Mint Mini Cheesecakes

• Pair Chocolatey Mint Magic with Refreshing Beverages: Serve chilled peppermint hot chocolate alongside these mini cheesecakes to amplify the mint chocolate experience and create a decadent dessert moment.
• Complement with Cool Coffee Companions: Brew a strong espresso or cold brew coffee to balance the sweet richness of the Andes Mint Cheesecakes, cutting through the creamy texture with robust coffee notes.
• Match with Crisp White Wines: Select a slightly sweet Riesling or Moscato to harmonize with the mint and chocolate flavors, offering a light and elegant counterpoint to the dense cheesecake.
• Enhance with Mint Julep Cocktail: Create a sophisticated dessert pairing by mixing a classic mint julep, which echoes the mint extract in the cheesecakes while providing a refreshing alcoholic twist.

Variations on Andes Mint Mini Cheesecakes Recipe

• Gluten-Free Version: Replace chocolate graham cracker crumbs with gluten-free chocolate cookie crumbs or almond flour mixed with cocoa powder for a celiac-friendly alternative.
• Dairy-Free Adaptation: Swap cream cheese with dairy-free cream cheese made from cashews or coconut, and use plant-based butter for the crust to accommodate lactose-intolerant individuals.
• Low-Sugar Option: Substitute sugar with stevia or monk fruit sweetener, reducing overall sugar content while maintaining the cheesecake's sweet mint flavor profile.
• Vegan Transformation: Use silken tofu or cashew-based cream cheese, replace egg with a flax egg, and select dairy-free chocolate cookies for the crust to create a completely plant-based dessert.

Andes Mint Mini Cheesecakes Recipe

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4.7 from 14 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Indulgent Andes Mint Mini Cheesecakes bring elegant chocolate-mint magic to classic dessert lovers. Creamy filling nestled in buttery graham cracker crust creates irresistible personal-sized treats perfect for gatherings or quiet moments of pure bliss.

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Ingredients

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Main Ingredients:

• 2 8-ounce (226 grams) boxes cream cheese, softened
• 1 1/4 cups (150 grams) chocolate graham cracker crumbs
• 1 1/4 cups (213 grams) chocolate chips
• 15 Andes mints, coarsely chopped

Sweeteners and Binding Agents:

• 1/4 cup plus 2 tablespoons (75 grams) sugar
• 4 tablespoons (57 grams) butter, melted
• 1 egg

Additional Ingredients:

• 1 teaspoon mint extract
• 4 drops green food coloring
• Nonstick baking spray (for greasing mini cheesecake pan)

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Instructions

1. Preheat the oven to 325°F. Apply nonstick spray to a mini cheesecake pan. Combine chocolate graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand. Press the crumb mixture firmly into each pan well, creating a compact base.
2. Using a mixer, cream together cream cheese and sugar until smooth. Incorporate egg, mint extract, and green food coloring, mixing on low speed. Carefully distribute the cheesecake filling into each crust-lined well, filling approximately three-quarters full.
3. Bake for 20 minutes. After baking time completes, turn off oven and leave door slightly ajar using a wooden spoon. Allow cheesecakes to rest in warm oven for 5-10 minutes to prevent surface cracking. Remove from oven and cool completely on a wire rack before transferring to refrigerator.

Notes

• Customize crust by swapping chocolate graham crackers with regular graham crackers or gluten-free alternatives for dietary needs.
• Use room temperature ingredients to create smoother, lump-free cheesecake filling and prevent overmixing which can lead to dense texture.
• Replace mint extract with peppermint extract for a more intense flavor, adjusting drops based on personal preference and desired mintiness.
• Garnish with crushed Andes mints or chocolate shavings just before serving to add extra visual appeal and complementary mint chocolate flavor.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 290
• Sugar: 18 g
• Sodium: 210 mg
• Fat: 19 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg