Delicious Andes Mint Mini Cheesecakes topped with mint and chocolate.

Andes Mint Mini Cheesecakes

by
Jump to Recipe Print Recipe

Why Make This Recipe

Andes Mint Mini Cheesecakes are a delightful treat that combines the creamy richness of cheesecake with the refreshing taste of mint. They are perfect for parties, family gatherings, or just a sweet indulgence at home. These mini cheesecakes are not only easy to make but also eye-catching with their gorgeous green color and chocolate topping. If you’re a fan of mint chocolate flavors, this recipe will surely satisfy your cravings!

How to Make Andes Mint Mini Cheesecakes

Ingredients:

  • 1 cup Oreo Crumbs
  • 2 1/2 tbsp Butter, Melted
  • 2 (8 oz) Cream Cheese, Softened
  • 1/4 cup + 2 tbsp Sugar
  • 1 Egg
  • 1 tsp Mint Extract
  • Green Food Coloring
  • 1/2 cup Chocolate Chips
  • 1 1/2 tbsp Butter
  • 2 tsp Milk
  • 2 tsp Corn Syrup

Directions:

  1. Preheat your oven to 325°F and line a muffin pan with muffin liners.
  2. Place enough Oreos in a food processor to make 1 cup of crumbs. Pulse them with melted butter until well combined.
  3. In a mixing bowl, beat the softened cream cheese and sugar together until creamy.
  4. Add the egg, mint extract, and a few drops of green food coloring. Mix until you reach the desired color and make sure everything is well combined.
  5. Spoon the cream cheese mixture over each Oreo crust, making sure it is evenly distributed.
  6. Bake in the oven for 20 minutes. After baking, turn off the oven and leave the door slightly open. Allow the cheesecakes to cool in the oven for 10 minutes.
  7. Once cooled, remove them from the oven and chill overnight before taking them out of the pan.
  8. When ready, gently remove the cheesecakes from the liners.
  9. For the ganache, melt together chocolate chips, butter, milk, and corn syrup in the microwave for 30 seconds. Stir until smooth and well combined.
  10. Top each cheesecake with a generous tablespoon of chocolate ganache and decorate with pieces of chopped Andes Mints.

How to Serve Andes Mint Mini Cheesecakes

Serve these mini cheesecakes chilled for the best flavor. They look great on a dessert table and are easy to grab, making them a favorite at parties. You can also offer them with a mint sprig or a drizzle of extra ganache for a touch of elegance.

How to Store Andes Mint Mini Cheesecakes

Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 5 days. If you’re making them ahead of time, it’s best to add the chocolate topping just before serving to keep them looking their best.

Tips to Make Andes Mint Mini Cheesecakes

  • Ensure your cream cheese is at room temperature for easier mixing.
  • Don’t overbake the cheesecakes; they should be set but still have a slight jiggle in the center.
  • Experiment with the amount of mint extract to adjust the mint flavor to your liking.

Variation

You can try different flavors by replacing the mint extract with other extracts, like vanilla or almond, and using different types of chocolate chips, such as white chocolate or caramel.

FAQs


  1. Can I use a different type of crust?
    Yes, you can use graham cracker crumbs or even mix in nuts for a different flavor.



  2. How can I make these cheesecakes gluten-free?
    Use gluten-free cookies for the crust and ensure all ingredients are gluten-free.



  3. Is it necessary to chill them overnight?
    Yes, chilling overnight helps the cheesecakes set properly and enhances their flavor. However, if you’re in a hurry, a few hours in the fridge will also work.


Andes Mint Mini Cheesecakes

Delightful mini cheesecakes that combine the creamy richness of cheesecake with refreshing mint flavor, perfect for parties and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Oreo Crumbs
  • 2.5 tbsp Butter, Melted
For the cheesecake filling
  • 2 8 oz Cream Cheese, Softened
  • 1/4 cup Sugar Plus 2 tbsp
  • 1 Egg
  • 1 tsp Mint Extract
  • Green Food Coloring A few drops to desired color
For the chocolate ganache
  • 1/2 cup Chocolate Chips
  • 1.5 tbsp Butter
  • 2 tsp Milk
  • 2 tsp Corn Syrup

Method
 

Preparation
  1. Preheat your oven to 325°F and line a muffin pan with muffin liners.
  2. Place enough Oreos in a food processor to make 1 cup of crumbs. Pulse them with melted butter until well combined.
  3. In a mixing bowl, beat the softened cream cheese and sugar together until creamy.
  4. Add the egg, mint extract, and a few drops of green food coloring. Mix until you reach the desired color and make sure everything is well combined.
  5. Spoon the cream cheese mixture over each Oreo crust, making sure it is evenly distributed.
Baking
  1. Bake in the oven for 20 minutes.
  2. After baking, turn off the oven and leave the door slightly open. Allow the cheesecakes to cool in the oven for 10 minutes.
  3. Once cooled, remove them from the oven and chill overnight before taking them out of the pan.
  4. When ready, gently remove the cheesecakes from the liners.
Making the ganache
  1. Melt together chocolate chips, butter, milk, and corn syrup in the microwave for 30 seconds. Stir until smooth and well combined.
  2. Top each cheesecake with a generous tablespoon of chocolate ganache and decorate with pieces of chopped Andes Mints.

Notes

Serve these mini cheesecakes chilled for the best flavor. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Add the chocolate topping just before serving to keep them looking their best. Ensure your cream cheese is at room temperature for easier mixing. Don’t overbake the cheesecakes; they should be set but still have a slight jiggle in the center.