Creamy Andes Mint Mini Cheesecakes Recipe for Sweet Delight

Cool mint and creamy cheesecake collide in these delectable andes mint mini cheesecakes that spark pure dessert magic.

Sweet chocolate wafer crusts provide a perfect base for the silky smooth filling.

Rich cream cheese blends seamlessly with cool mint notes, creating an irresistible treat.

Chocolate chips scattered throughout add delightful crunch and unexpected texture.

Delicate and elegant, these mini desserts work wonderfully for intimate gatherings or solo indulgence.

Each bite delivers a sophisticated balance of refreshing mint and decadent chocolate.

You’ll want to savor every delightful morsel of these miniature masterpieces that promise to become your new favorite sweet obsession.

What’s Good About Andes Mint Mini Cheesecakes

• Making these Andes Mint Mini Cheesecakes requires minimal baking skills and delivers maximum deliciousness.
• Prepare these mini treats in under an hour, perfect for busy home bakers craving a speedy dessert solution without complicated techniques.
• Everyone from kids to adults will love the delightful combination of creamy cheesecake and refreshing mint chocolate, making these mini cheesecakes ideal for parties, potlucks, and family gatherings.
• These mini cheesecakes can be made ahead of time, stored in the refrigerator, and served chilled, offering flexibility for meal planning and entertaining guests with minimal last-minute preparation.

Ingredients for Fresh and Minty Andes Mini Cheesecakes

• Graham Cracker Crumbs: A classic, crispy foundation that adds sweet, toasty flavor to the base.
• Sugar: Provides additional sweetness and helps bind the crust together.
• Butter: Melted butter acts as a binding agent and creates a rich, golden crust.

• Cream Cheese: The primary creamy and tangy base for the cheesecake, creating a smooth texture.
• Sugar: Balances the tanginess of cream cheese and adds sweetness.
• Eggs: Crucial for structure and helping the cheesecake set properly.
• Vanilla Extract: Enhances overall flavor with its warm, sweet notes.
• Flour: Helps stabilize the cheesecake and prevent cracking.
• Sour Cream: Adds moisture, tanginess, and creates a softer texture.

• Andes Mints, Chopped Andes Mints: Provides signature mint chocolate flavor throughout the cheesecake.
• Whole Andes Mints: Decorative topping that melts slightly and adds extra mint chocolate richness.

Steps to Make Andes Mint Mini Cheesecakes

Step 1: Create Chocolate Graham Crust

• Graham cracker crumbs
• Sugar
• Melted butter

Press mixture firmly into each muffin cup. Bake for 5-7 minutes until golden. Remove and cool completely.

Step 2: Whip Creamy Cheesecake Base

• Sugar
• Eggs (one at a time)
• Vanilla extract
• Flour

Fold in sour cream until blended. Gently mix chopped Andes Mints throughout batter.

Step 3: Fill and Bake Cheesecake Cups

Spoon batter into muffin cups, filling about 3/4 full. Smooth surface with spatula. Bake 18-20 minutes until centers set with slight jiggle. Edges should look lightly golden.

Step 4: Chill and Decorate

Cool cheesecakes in tin for 10 minutes. Transfer to wire rack. Refrigerate for minimum 2 hours. Top each mini cheesecake with a whole Andes Mint before serving for elegant presentation.

Tips to Nail the Texture of Mint Mini Cheesecakes

• Crush Crackers Carefully: Use a food processor or rolling pin to create fine, even graham cracker crumbs for a perfect, smooth crust texture.
• Soften Cream Cheese Smartly: Let cream cheese sit at room temperature for 30-60 minutes before mixing to ensure a silky, lump-free cheesecake base.
• Prevent Cracking Technique: Avoid overmixing the batter and don't overbake to keep cheesecakes smooth and crack-free.
• Chill for Maximum Flavor: Refrigerate cheesecakes for at least 2 hours to develop rich, deep mint chocolate taste and achieve ideal creamy consistency.
• Garnish with Precision: Place Andes Mint pieces on top just before serving to maintain their glossy appearance and prevent premature melting.

How to Store Leftover Andes Mint Mini Cheesecakes

• Store completely cooled cheesecakes in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking and maintain their delicate decoration.
• Wrap individual cheesecakes tightly in plastic wrap, then aluminum foil. Freeze for maximum 1 month. Thaw overnight in refrigerator before serving to preserve texture and flavor.
• Gently warm cheesecakes at room temperature for 15-20 minutes before serving. Avoid direct microwave heating to prevent texture breakdown and maintain creamy consistency.
• Keep away from strong-smelling foods in refrigerator to prevent flavor absorption. Always serve chilled for best taste and smooth texture.

Pairing Ideas for Andes Mint Mini Cheesecakes

• Pair Creamy Mint Chocolate Bliss with Complementary Flavors
• Create a rich, dark espresso that cuts through the cheesecake's creamy sweetness and enhances the mint chocolate notes. The coffee's robust intensity perfectly balances the dessert's delicate flavors.
• Drizzle a small amount of crème de menthe or green mint liqueur alongside the mini cheesecakes. This elegant touch amplifies the mint profile and adds a sophisticated adult twist to the dessert.
• Choose a slightly sweet Riesling or Moscato that complements the mint and chocolate. The wine's light, fruity notes will refresh the palate and harmonize with the cheesecake's rich, creamy texture.
• Add a small scoop of premium vanilla bean ice cream to create a classic, smooth contrast. The vanilla's subtle sweetness will beautifully highlight the mint chocolate cheesecake's complex flavors.

Flavor Variations for Andes Mint Mini Cheesecakes

• Gluten-Free Option: Replace graham cracker crumbs with crushed gluten-free cookies or almond flour. Use gluten-free flour blend instead of regular flour in the cheesecake batter.
• Dairy-Free Alternative: Substitute cream cheese with dairy-free cream cheese alternatives made from cashews or coconut. Use plant-based butter for the crust and replace eggs with flax eggs.
• Low-Sugar Version: Use sugar substitutes like stevia or monk fruit sweetener. Reduce overall sugar content and use dark chocolate Andes Mints for a lower sugar garnish.
• Vegan Adaptation: Create a crust with crushed nuts and dates. Use silken tofu or cashew cream instead of cream cheese. Replace eggs with cornstarch and add extra binding agents to maintain cheesecake texture.

Andes Mint Mini Cheesecakes Recipe

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4.8 from 26 reviews

• Total Time: 33 minutes
• Yield: 12 1x

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Description

Creamy Andes mint mini cheesecakes deliver an irresistible chocolate-mint fusion that melts in your mouth. Sweet chocolate graham cracker crust and cool mint filling create a perfect dessert experience you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 12 ounces (340 grams) cream cheese, softened
• 1 large egg
• ½ cup (100 grams) sugar
• 1 cup (120 grams) chocolate graham cracker crumbs

Mint and Flavor Ingredients:

• ½ cup (85 grams) Andes Mints, chopped
• ¼ teaspoon peppermint extract
• A few drops of green food coloring (optional)

Binding and Texture Ingredients:

• 3 tablespoons (45 milliliters) melted butter
• ¼ cup (60 grams) sour cream

Optional Garnish:

• Whipped cream
• Additional chopped Andes Mints or chocolate shavings

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Instructions

1. Preheat the oven to 325F (160C) and prepare a 12-cup muffin tin with paper liners to ensure easy removal of the mini cheesecakes.
2. Create the graham cracker crust by combining crumbs, sugar, and melted butter until the mixture resembles damp sand.
3. Distribute approximately one tablespoon of crust mixture into each muffin cup, pressing firmly with the back of a spoon to create a compact base.
4. Briefly bake the crust for 5-7 minutes until it achieves a light golden color, then remove and allow to cool completely.
5. In a large mixing bowl, whip the cream cheese until smooth and creamy, typically taking 2-3 minutes of beating.
6. Gradually incorporate sugar, mixing until fully integrated and the texture becomes uniform.
7. Add eggs one at a time, ensuring thorough incorporation after each addition to maintain a consistent batter.
8. Blend in vanilla extract and flour, stirring until the mixture becomes completely smooth.
9. Gently fold sour cream into the batter, creating a rich and creamy consistency.
10. Carefully fold chopped Andes Mints throughout the batter, ensuring even distribution.
11. Fill each muffin cup approximately 3/4 full with the cheesecake mixture, smoothing the tops with a spatula for an even finish.
12. Bake for 18-20 minutes, watching for lightly golden edges and centers that are set but slightly jiggly when gently shaken.
13. Remove from the oven and let the mini cheesecakes cool in the tin for 10 minutes.
14. Transfer to a wire rack and allow to cool completely at room temperature.
15. Refrigerate for a minimum of 2 hours, preferably overnight, to enhance flavor and texture.
16. Before serving, garnish each mini cheesecake with a whole Andes Mint, which will slightly melt and create an additional layer of minty richness.

Notes

• Softly crush graham crackers for a more textured, rustic crust that adds delightful crunch to each bite.
• Bring cream cheese to room temperature at least 30 minutes before mixing to ensure ultra-smooth, lump-free filling.
• Gently tap the muffin tin on the counter after filling to release any trapped air bubbles, preventing cracks during baking.
• For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the same delicious base.

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

Nutrition

• Serving Size: 12
• Calories: 260
• Sugar: 16 g
• Sodium: 210 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg