Easy Andes Mint Mini Cheesecakes Recipe

Last winter, I placed a tray of Andes Mint Mini Cheesecakes on the table for movie night. Within minutes, they vanished. That cool mint flavor mixed with creamy chocolate always wins hearts. If you love mint chocolate desserts, you will fall in love with these Andes Mint Mini Cheesecakes instantly.

What Makes These Andes Mint Mini Cheesecakes So Delicious?

Andes Mint Mini Cheesecakes deliver bold mint chocolate flavor in every bite. First, you taste the crisp chocolate graham crust. Then, the smooth mint cheesecake filling melts in your mouth. Finally, the rich chocolate topping and chopped Andes mints bring everything together.

Because they bake in individual wells, they cook evenly and hold their shape beautifully. As a result, each mini cheesecake has a creamy center and a slightly firm edge. Also, the mint extract adds that classic Andes candy flavor without overpowering the chocolate.

In fact, Andes Mint Mini Cheesecakes feel balanced and indulgent at the same time. The texture stays creamy, the crust adds crunch, and the topping gives that cool mint finish everyone loves.

Ingredients You’ll Need + Why They Work

Crust Ingredients and Purpose

You need 1¼ cups chocolate graham cracker crumbs, 2 tablespoons granulated sugar, and 4 tablespoons melted butter.

First, the chocolate graham crumbs create a firm and flavorful base. If you use whole crackers, crush 8 to 9 to get the right amount. Meanwhile, the sugar adds light sweetness that balances the mint filling.

Then, melted butter binds the crumbs together. Once you press the mixture firmly into each well, it forms a sturdy crust that supports the Andes Mint Mini Cheesecakes perfectly.

Mint Cheesecake Filling Ingredients

For the filling, use 16 oz softened cream cheese, ¼ cup plus 2 tablespoons granulated sugar, 1 large egg, 1 teaspoon mint extract, and 4 drops green food coloring.

First, full fat cream cheese gives the smoothest texture. Because it contains more fat, it creates rich and creamy Andes Mint Mini Cheesecakes. Also, always use room temperature cream cheese and egg. This step prevents lumps.

Next, the sugar sweetens the filling gently. The egg binds the batter, while the mint extract delivers that refreshing flavor. Finally, green food coloring gives these mini cheesecakes their signature mint look.

Chocolate Topping and Garnish Details

You need 1¼ cups chocolate chips for topping and 15 chopped Andes mints for garnish.

After chilling, melt the chocolate chips and spoon the melted chocolate over each mini cheesecake. Then, sprinkle chopped Andes mints on top. As a result, every bite bursts with cool mint chocolate flavor.

How to Make Andes Mint Mini Cheesecakes Step by Step

Prepare the Pan and Mix the Crust

First, heat your oven to 325°F. Then, coat a mini cheesecake pan with nonstick baking spray.

Next, combine chocolate graham crumbs, sugar, and melted butter in a bowl. Stir until evenly coated. After that, press the mixture firmly into each well so the crust stays intact during baking.

Make the Mint Cheesecake Batter

In a large bowl, beat softened cream cheese with sugar until smooth. However, do not rush this step. Smooth batter ensures creamy Andes Mint Mini Cheesecakes.

Then, mix in the egg, mint extract, and green food coloring just until blended. Gently stir after adding the egg so you avoid incorporating too much air. Too much air can cause cracks.

Fill, Bake, and Cool the Mini Cheesecakes

Next, divide the batter evenly over the crusts. Smooth the tops lightly.

Bake for about 20 minutes. Meanwhile, keep the oven closed to prevent temperature changes. After baking, turn off the oven and crack the door open. Let the cheesecakes rest inside for several minutes. This gradual cooling helps prevent cracks.

Chill, Top with Chocolate, and Garnish with Andes Mints

After baking, chill the cheesecakes in the pan for several hours or overnight. Because they need time to set fully, chilling makes removal easier.

Once chilled, melt the chocolate chips. Spoon the chocolate over each one. Then, top with chopped Andes mints. Now your Andes Mint Mini Cheesecakes look bakery ready and irresistible.

Expert Tips for Perfect Mini Cheesecakes Every Time

How to Prevent Cracks and Achieve a Smooth Texture

First, use room temperature ingredients. Cold cream cheese leads to lumps.

Also, mix gently once you add the egg. Meanwhile, avoid opening the oven door while baking. As a result, your Andes Mint Mini Cheesecakes will stay smooth and crack free.

Ingredient Temperature and Mixing Best Practices

Set your cream cheese and egg out about 30 minutes before baking. Then, beat cream cheese and sugar thoroughly before adding other ingredients.

This simple order creates a silky base, which makes Andes Mint Mini Cheesecakes incredibly creamy.

Storage, Make Ahead, and Freezer Instructions

Store Andes Mint Mini Cheesecakes in an airtight container in the refrigerator for several days.

If you plan ahead, freeze them tightly wrapped for up to 2 months. Then, thaw overnight in the refrigerator. Because they freeze beautifully, they work perfectly for parties and holidays.

Serving Ideas and Flavor Variations

Fun Toppings and Presentation Tips

You can drizzle white chocolate over the top for extra contrast. Also, add a small swirl of whipped cream before serving for a decorative touch.

If you enjoy fruity cheesecake flavors, try Mini Lemon Blueberry Cheesecakes. Meanwhile, soft and chewy Strawberry Crinkle Cookies pair wonderfully with mint chocolate desserts.

Creative Mint Chocolate Twists

For a stronger mint flavor, add a tiny extra drop of mint extract. However, add carefully so it does not overpower the chocolate.

You can also switch the crust to chocolate cookies for deeper flavor. If you love refreshing desserts, check out No Bake Lemon Meringue Pie or Fluffy Strawberry Mousse.

Recipe Time, Yield, and At a Glance Details

Total Time, Prep Time, Cook Time

Prep time takes about 20 minutes. Cook time takes about 20 minutes. However, chilling requires several hours or overnight.

Yield and Calorie Snapshot per Mini Cheesecake

This recipe makes 14 mini cheesecakes. Each Andes Mint Mini Cheesecake contains about 176 calories, 22 g carbohydrates, 1 g protein, 10 g total fat, 6 g saturated fat, 20 mg cholesterol, 58 mg sodium, and 17 g sugar.

FAQs About Andes Mint Mini Cheesecakes

More Such Recipes

• Easy Cherry Pie Bars
• Flaky Cherry Crumb Pie
• Creamy White Chocolate Orange Mousse
• Buttery Honey Pumpkin Cookies

Conclusion

Andes Mint Mini Cheesecakes combine creamy texture, crisp crust, and refreshing mint chocolate flavor in one simple dessert. Because they store and freeze well, they fit both special occasions and cozy nights at home. Once you make these Andes Mint Mini Cheesecakes, you will want to keep them on repeat all year long.

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