Dreamy Andes Mint Mini Cheesecakes Recipe: Sweet Elegance

Chocolate lovers swoon over these delectable andes mint mini cheesecakes that blend creamy richness with cool mint chocolate notes.

Decadent and perfectly portioned, these mini desserts promise an irresistible flavor combination.

Silky cream cheese mingles with crushed chocolate cookies in a delightful base.

Each bite delivers a luxurious chocolate mint experience that melts smoothly on your tongue.

The subtle green hue hints at the refreshing mint essence waiting to enchant your palate.

Minimal effort yields maximum indulgence with this simple yet sophisticated dessert.

Prepare to be the star of any gathering with these elegant little cheesecake gems that’ll have everyone asking for seconds.

How to Layer and Bake Andes Mint Mini Cheesecakes

• Warm Up Your Oven

Crank the oven to a cozy 325F. Grab a muffin tin and line it with paper cups for easy removal.

• Create the Crumbly Base

Mix graham cracker crumbs with sugar and melted butter until it looks like damp sand. Press about a tablespoon into each muffin cup, creating a solid foundation. Pop the tin in the oven for 5-7 minutes until golden, then let it cool down.

• Whip Up the Creamy Center

Beat cream cheese until silky smooth. Blend in sugar, then eggs one by one. Add vanilla and flour, stirring until everything is perfectly combined. Gently fold in sour cream and chopped Andes Mints, distributing them evenly throughout the mixture.

• Bake to Perfection

Fill each muffin cup about three-quarters full with the minty cheesecake batter. Smooth the tops with a spatula. Slide the tin into the oven and bake for 18-20 minutes. The centers should look set but still have a slight wobble when you nudge the pan.

• Chill and Decorate

Let the mini cheesecakes rest in the tin for 10 minutes, then transfer to a cooling rack. Refrigerate for at least 2 hours to let the flavors develop. Before serving, crown each cheesecake with a whole Andes Mint for a stunning finish.

Tips to Get That Cool Mint Chocolate Flavor Just Right

• Allow cheesecakes to cool slowly at room temperature to prevent cracking and ensure a smooth, creamy texture without unsightly surface breaks.
• Swap regular Andes Mints with Andes Creme de Menthe baking chips for a more intense mint flavor throughout the entire cheesecake.
• Replace graham cracker crumbs with gluten-free cookie crumbs or almond flour to make these mini cheesecakes suitable for those with gluten sensitivities.
• These mini cheesecakes can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator, making them perfect for advance party planning or quick dessert options.
• Substitute cream cheese with dairy-free cream cheese alternatives and use coconut cream instead of sour cream to create a delicious vegan-friendly version of these decadent mini cheesecakes.

Serve These Mini Mint Cheesecakes for Any Occasion

• Cool Chocolate Companion: Serve with a scoop of mint chocolate chip ice cream for a refreshing and complementary dessert pairing that amplifies the minty flavor profile.
• Elegant Dessert Platter: Create a stunning presentation by arranging mini cheesecakes on a decorative serving tray, alternating with fresh mint leaves and dusted cocoa powder for an eye-catching display.
• Beverage Harmony: Pair with a warm cup of hot chocolate or a chilled mint tea to enhance the chocolate and mint notes, creating a delightful sensory experience that brings out the dessert's rich flavors.
• Festive Finishing Touch: Drizzle melted dark chocolate over the top of each mini cheesecake and sprinkle crushed Andes Mints for an extra layer of decadence and texture that elevates the dessert's visual appeal.

Store Andes Mint Mini Cheesecakes Without Losing Texture

• Store these delightful mini cheesecakes in an airtight container within your refrigerator for up to 5 days. Keep them neatly arranged in a single layer to maintain their delicate shape and prevent crushing.
• Wrap each mini cheesecake individually in plastic wrap, then place them inside a freezer-safe container. They'll stay delicious for 2-3 months. Thaw overnight in the refrigerator before serving to preserve their creamy texture.
• Consider preparing these mini treats in advance for quick dessert options. Separate layers with parchment paper when storing to prevent sticking and maintain their pristine appearance.
• Always keep these cheesecakes chilled below 40°F (4°C) to prevent bacterial growth. Remove from refrigerator 10-15 minutes before serving to allow them to reach a perfect, silky consistency that melts beautifully on your tongue.

FAQs

• Can I use a different type of chocolate instead of Andes Mints?

Yes, you can substitute Andes Mints with other chocolate mint candies like York Peppermint Patties or Mint Chocolate Chips. Just make sure to chop them into small pieces to distribute evenly in the batter.

• Do I need any special equipment to make these mini cheesecakes?

You’ll need a 12-cup muffin tin, paper liners, an electric mixer, and a spatula. Standard kitchen tools will work perfectly for this recipe.

• How do I prevent my cheesecakes from cracking?

Avoid overmixing the batter, and don’t overbake the cheesecakes. Remove them from the oven when the centers are just set but still slightly jiggly. Cooling them gradually also helps prevent cracks.

• Can I make these cheesecakes ahead of time?

Absolutely! These mini cheesecakes can be prepared up to 3 days in advance. Keep them refrigerated in an airtight container until you’re ready to serve.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Calories: 230 kcal

Servings: 13

What You’ll Need to Make Andes Mint Mini Cheesecakes

• Graham Cracker Crumbs: Provides a crunchy, sweet base that complements the creamy cheesecake and adds delightful texture.
• Sugar: Enhances the sweetness and helps bind the crust ingredients together.
• Unsalted Butter: Melts and helps compact the crust, creating a solid foundation for the cheesecake.

• Cream Cheese: Creates the rich, smooth base of the cheesecake with its luxurious and tangy profile.
• Sugar: Balances the tanginess of cream cheese and adds sweetness to the dessert.
• Eggs: Act as a binding agent, providing structure and helping the cheesecake set properly.
• Vanilla Extract: Adds depth and warmth to the overall flavor profile.
• All-Purpose Flour: Helps stabilize the cheesecake and prevents cracking during baking.
• Sour Cream: Introduces extra moisture and a subtle tanginess to the filling.
• Andes Mints: Infuses a refreshing mint chocolate flavor throughout the cheesecake.

• Andes Mints: Provides a beautiful and delicious topping that melts slightly, enhancing the mint chocolate experience.

Tools to Help You Bake Andes Mint Cheesecake Bites

• Muffin Tin: 12-cup standard size with paper liners for easy removal and perfect individual portions.
• Large Mixing Bowl: Spacious bowl for combining cheesecake ingredients and creating smooth batter.
• Electric Mixer: Essential for beating cream cheese until creamy and incorporating ingredients evenly.
• Spatula: Helps fold ingredients gently and smooth cheesecake batter tops.
• Measuring Cups and Spoons: Precise measurements for accurate ingredient proportions.
• Wire Cooling Rack: Allows cheesecakes to cool evenly and prevent soggy bottoms.
• Spoon: Used for pressing graham cracker crust into muffin cups.

Elegant Andes Mint Mini Cheesecakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 18 reviews

• Total Time: 33 minutes
• Yield: 13 1x

Print Recipe

Pin Recipe

Description

Creamy Andes Mint Mini Cheesecakes offer a delightful twist on classic desserts. Chocolate graham cracker crusts and cool mint filling create an irresistible treat perfect for chocolate and mint enthusiasts.

---

Ingredients

Scale 1x2x3x

• 12 oz (340 g) cream cheese, softened
• 1 large egg
• ½ cup (100 g) sugar
• 1 cup (120 g) chocolate graham cracker crumbs
• ½ cup (85 g) Andes Mints, chopped
• ¼ tsp peppermint extract
• 3 tbsps (45 mL) melted butter
• ¼ cup (60 g) sour cream
• A few drops of green food coloring (optional)
• Whipped cream (optional)
• Additional chopped Andes Mints or chocolate shavings (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Crust Preparation: Pulverize graham crackers and combine with sugar and melted butter until the mixture resembles coarse terrain, then press firmly into muffin cups creating a solid foundational layer.
2. Initial Baking: Toast the crust in a preheated 325F (160C) oven for 5-7 minutes until achieving a delicate golden hue, then set aside to cool completely.
3. Cheesecake Base: Whip cream cheese until silky smooth, gradually integrating sugar, eggs, vanilla extract, and flour, stirring meticulously to develop a luxurious, uniform batter.
4. Mint Incorporation: Tenderly fold sour cream and chopped Andes Mints throughout the mixture, ensuring an even distribution of minty essence and chocolate fragments.
5. Filling and Initial Baking: Populate muffin cups three-quarters full with the creamy mixture, smoothing surfaces for an elegant presentation, then bake 18-20 minutes until edges turn golden and centers maintain a gentle wobble.
6. Cooling Process: Allow mini cheesecakes to rest in the tin for 10 minutes, then transition to a wire rack for complete temperature reduction, subsequently refrigerating for a minimum of 2 hours to solidify texture and intensify flavors.
7. Finale Presentation: Crown each miniature cheesecake with a whole Andes Mint just before serving, permitting a subtle melt that enhances the decadent mint chocolate experience.

Notes

• Prevent Cracking Technique: Avoid overbeating cream cheese and eggs to maintain a smooth, crack-free cheesecake surface by mixing just until ingredients are incorporated.
• Temperature Control Tip: Allow all ingredients to reach room temperature before mixing to ensure a smooth, lump-free batter and even baking.
• Precise Baking Method: Use a water bath or place a pan of hot water on the bottom rack to create humidity, preventing cheesecake from drying out and cracking.
• Make-Ahead Magic: These mini cheesecakes can be prepared up to 3 days in advance and stored in an airtight container, making them perfect for advance party planning.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 230
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg