This delectable and adorable Andes Mint Mini Cheesecakes Recipe combines chocolate graham cracker crust with creamy mint flavored cheesecake all topped with a swirl of rich chocolate and Andes Mint Candies. These little cuties make great party desserts and can be prepared and frozen ahead of time.
There is a special place in my heart for cheesecake. These little Andes mint cheesecakes are packed full of decadent mint and chocolate flavor. They are the perfect balance between your sweet tooth and your workout! Who says you can’t have your cake and eat it too. If you love entertaining and cheese cake than you may want to invest in a mini cheesecake pan. They are relatively inexpensive and with removable bottoms they make these sweet treats a breeze.
How do you make Andes Mint Mini Cheesecakes?
First combine chocolate graham cracker crumbs, sugar and melted butter. Divide evenly in the bottoms of the cheesecake pan. You can alternately use a standard muffin/cupcake pan with cupcake liners.
Now using a stand or hand mixer on medium blend cream cheese and sugar until smooth. Turn the blender to low and add the egg, mint extract and food coloring mixing just until incorporated. Spoon cream cheese mixture evenly over the chocolate crust. Bake for 25 minutes. Turn off the oven and prop open the oven door with a wooden spoon allowing them to cool down slowly. Finally chill them in the pan inside the refrigerator for several hours up to overnight.
Carefully remove them from the pan and slide off the round disks at the bottom of the cheesecakes. Melt chocolate chips according to instructions on packaging. Top each cheesecake with a heaping tablespoon of melted chocolate and a few pieces of chopped Andes mint candy. Store in refrigerator until ready to serve.
Helpful tips for making Andes Mint Mini Cheesecakes
- Plan ahead and soften your cream cheese to room temperature. It will be much easier to beat it and get all of the lumps out.
- Warm your egg to room temperature.
- For best results use full fat cream cheese.
- Do not over-mix the cream cheese mixture after adding the egg as this can cause too much air in the cheesecake.
- Do not open the oven door while they are baking as fluctuations in temperature can cause cracks.
- After baking for 25 minutes turn off the oven, prop open the oven door with a wooden spoon and allow the cheesecakes to cool down slowly.
- You can buy whole chocolate graham crackers and crush them in a food processor. It will take about 8-9 graham crackers depending how fine you crush them.
- These mini cheesecakes need to be stored in the refrigerator. They freeze well when double wrapped in freezer bags and stored in a sturdy freezer container for up to 2 months. Remember to defrost in the fridge and not on the counter.
They are diminutive in size but not in flavor!! Packed full of chocolate and mint right up to the Andes mints on the top!
Other Mini Cheesecake Recipes you will love!
- Black Forest Mini Cheesecakes
- Mini Lemon Cheesecakes
- Mini S’mores Cheesecakes
- Mini Peanut Butter Cheesecakes
- Mini Cheesecakes
This post was originally published December 15, 2015 and was republished November 23, 2019 with new content.
PrintAndes Mint Mini Cheesecakes
These delectable Andes Mini Cheescakes are party worthy, freezer friendly, and absolutely adorable. Enjoy these chocolate graham cracker crust mint filled cheesecakes topped with chocolate and Andes Mint candies.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 14 mini cheesecakes 1x
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
- Nonstick baking spray
- 1 1/4 cups chocolate graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter melted
- 2 (8 ounce) boxes of cream cheese softened
- 1/4 cup plus 2 tablespoons sugar
- 1 egg
- 1 teaspoon mint extract
- 4 drops green food coloring
- 1 1/4 cups chocolate chips
- 15 Andes mints coarsely chopped.
Instructions
- Preheat oven to 325 degrees and spray mini cheesecake pan with non stick baking spray.
- Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
- In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
- Bake for 25 minutes. Turn off the oven, prop open the oven door with a wooden spoon and allow the cheesecakes to cool down slowly.
- Remove from oven and chill for several hours or overnight before removing from pan.
- Melt chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.
Keywords: best mini cheesecake recipe, cheesecake, chocolate mint cheesecake recipe, easy mini cheesecake recipe, holiday desserts for a crowd, how to make mini cheesecakes, mini cheesecake, mini cheesecake cups, mini cheesecake recipe, mini cheesecakes with graham cracker crust, treats for Christmas and New years parties
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I was hoping to be able to see each step in the making. I am making this tonight, but I seem to have more of the cream cheese mixture than what will fit in my mini muffin pan. Also at the beginning of this recipe, is it 1 1/4 cups of chocolate graham crackers? TIA.
Sorry about the delay. Yes it is 1 1/4 cups. I have correct the recipe. I am not sure why you have more mixture other than my pan may be a touch bigger than yours. You can place it in a another muffin pan and bake it or place it in a ramekin and bake it.
Sorry please tell us does this make 24 ?
I use an Oreo thin cookie on the bottom of the cheesecakes
Great idea and easy!
If you read the recipe is says use mini cheese cake pan…the cups are bigger you need to use a mini cheese pan…….. ..Kohls sells them on line they are really cool…get your self one ♡
Sounds so good but it doesn’t say how many it makes? Step 1 says ‘mini muffin pan’ , Step 2 says ‘mini cheesecake pan’. I have a mini muffin pan with 24 holes.
I just fixed it. It is a mini cheesecake pan or you can use a muffin pan with cupcake liners. I will try to shot a picture of my pan and load it on the post!!
How many does it make???
12-14 🙂
Hmmm. I’ve been practicing up for my son’s dessert wedding reception the past couple weeks – experimenting with several ‘mini’ desserts (from several different Pinterest sites) and am coming to the conclusion that most of these ‘mini’ cheesecake and many of the other types of ‘mini’ dessert recipes are not REALLY intended for mini pans… especially the mini cheesecake pans. I’ve purchased 2 mini cheese cake pans and the cups are only about 1 1/2″ x 1 1/2″… There is a different cheesecake pan described as ‘small’ measuring 2″x3′ cups – more like a typical cupcake cup (not mini). Your Andes Mint and Mini Peanut Butter cheesecakes look delicious… Can I ask what size pans are your recipes specifically are for – an actual mini cheesecake pan or a more typical cupcake pan??
This is the pan that I use for all of my mini cheesecakes. Good luck with the wedding. Sounds like you got your work cut out for you! 🙂 I hope this link works!
Hello bpierce! What is the pan you use… the 1 1/2 x 1 1/2 mini cheesecake or the regular cupcake pan? Thanks!
Can i make this recipe in a normal size cheesecake pan/ spring form pan?
No. I am sorry but it is not the correct ratio of ingredients
This looks amazing. Mine are slow cooling in the oven as I type this.
Awesome! Thanks Tracy! I hope you enjoy them!
My daughters and I are doing this for a party on Saturday. Having to do it in muffin pans. Will I have to use liners? Or can they be made in the time w/out liners?
Definitely use liners or you will not get them out of the pan without damaging them. My mini cheesecake pan has holes in the bottom so you can push the cheesecakes up. Take a look at this recipe which is quite similar to the one you are making. This is an older recipe and my photography has gotten a lot better since then but you can see that they still look nice coming out of cupcake wrappers. You can even leave the wrappers on and not drizzle quite as much chocolate as I did. They make such cute cupcake wrappers these days!!
Any idea if these portions will fit for a 9″ spring foam for a full cheesecake??
No I am sorry they will not. 🙂
Anyone know how much would have to be added to a 9″ spring pan?
I am not sure. I have been asked to convert this one before and just have not had the time. I think the recipe would take some fiddling with to convert it. If I have time later on I will try to rework what angle I would go at it but I do not have time to test it right now. You could be the test! 🙂
I have yet to see a picture of your pan.
Here is the one I use!
Chicago Metallic Cheesecake Pan
They do not fill the pan but they work. It will only fill about 2″ up which was perfect for my family because they like cheesecake but not the excess amount of filling.
Sorry for my stupid question, 2 (8 ounces) cream cheese. Is that means 1box of cream cheese weight is equal to 8ounces. So 2 boxes of cream cheese equal to 16ounce.
Sorry about the delay!! Yes you are definitely correct!! 🙂
Thanks ???
Hey, I was wondering, do these freeze well?
Yes they do but double wrap them. I usually put them in a freezer bag inside a freezer bag. Don’t thaw them in the bag. Take them out of the bag. The condensation is not good at all. 🙂
Are they refrigerated after the melted c. Chips are put on it? And how in advance can they be made?
Yes you need to refrigerate them. A couple of days would be fine. If you want to do more than that you will need to freeze them. If freezing place carefully in a Ziploc freezer bag inside a Ziploc freezer container. Takes a little patience but it can be done. When defrosting remove completely from all packaging and allow to defrost uncovered for several hours in the fridge. At room temperature at a party they will defrost probably faster than your guests will start on them. You take them out of all the packaging because you don’t want the condensation getting to them. Hope this helps!
Where did you purchase your mini cheesecake pan? I have never seen one with holes in the bottom. How many cheesecakes does your pan make at a time? I have only found mini cupcake pan that make 24 but they are not deep enough to make mini cheesecakes like you have pictured.
I just bought 2 mini cheesecake pans with the removable bottoms like she describes. They are amazing!!!! I got mine on Amazon and the brand of mine is Norpro
They are really wonderful.
Have you ever tried a vegan version of the cream cheese filling? what to replace best the eggs with? Does soy based cream cheese work?
I am sorry I have not tried either. Wish I could help more.
You have for the ingredients chocolate chips?? What kind of chocolate chips are these? Can I use Semi sweet chocolate chips?
Yes semi-sweet would be perfect!!
I made these and have 2 things I would change in the future. 1) I would add more mint extract and 2) I would use ganache instead of just melted chocolate chips. The chips became far too hard and I couldn’t break through with a fork. They caused the cake to completely collapse under the pressure of trying to get through the chocolate. I also felt they weren’t minty enough. Other than that, the cake itself was good.
Erika I am sorry to hear that you had trouble with the little Andes Cheesecakes. I am going to review that recipe again and cook in the next week. We usually serve those and similar ones for our parties. I have never had any issues but this is definitely of concern to me. I am not sure if maybe our guests were being overly polite or if possibly the chocolate was not as thick. I am not sure without giving it some serious review. I do love your idea for chocolate ganache. I am going to try six cakes with the chocolate and six cakes with the chocolate ganache. I may try just a pinch more mint but this is a personal preference as some people are very particular about their mint. LOL!!
I just read a comment above, we after taken out oven to we melt chocolate chips over or put the chocolate chips over after being refrigerated? Can you clarify.
Refrigerate before pouring the chocolate over. The need to cool down. Thanks 😉
I put chocolate over, but when I took a bite out of cheesecake, the chocolate was so hard that I couldn’t it bit through it. What is the chocolate you used? Was I suppose to let the cheese cake with the chocolate sit for a while, so it won’t be hard?
I am sorry Maribel that this recipe is causing problems. I have had a similar comment come in the last few days. I use Ghirardelli chocolate. I am not sure if that is the cause. I usually serve these during our parties and I wonder if the people that might have issues because maybe the chocolate was a little thicker on their cheesecake never say anything. I need to rework this recipe as some people are confused by my directions. I will probably cook this recipe again and do the chocolate on half of the cheesecakes and (per one of my readers) try chocolate ganache on the other half of the cheesecakes. Sorry again that this recipe caused issues. If you are interested watch this recipe for a update or I can connect with you after my test.
the mini cheesecake pans I am familiar with are 12 with each well measuring 1.5″deep x 2″ diameter. I always use a regular size, 12 cup muffin tin with foil cup liners. (Each cup measures 1.25″ deep x 2.25 wide.
) seems to work well. Can serve with or without the foils.
Most of my regular 9″ pan recipes call for 4 eggs and 4 8-oz blocks of cream cheese and 1 cup sugar, crust needs 1-1/2 cups crumbs. Adjust flavoring to taste, ie: double or triple mint and increase chcolate for ganache. Ps, I am going to use ganache as I too have had problems with just melted chocolate becoming too hard when chilled. Pss, add 3/4 cup heavy cream to melted chips for ganache.
Thanks for all the wonderful info and taking the time to type it all up. Much appreciated!!!
Pleasure. Hope it will be useful ?
If i used a mini cupcake pan how long do you think i would need to bake them
They are very comparable in size…so cook the same amount of time.
I just pulled mine out of the oven and they are beautiful! I can’t wait to put chocolate on them. Thanks for sharing. The color is perfect for my Christmas dinner.
Thank you soo much for this recipe! I’ve never made cheesecake before, but this looked too good to pass up. I found the mini cheesecake pans on Amazon and they worked perfectly. Just a note for anyone working with the chocolate I heated it up in a ceramic microwaveable bowl for the 45 sec, then put the bowl in a small pan of heated water on the stove (not boiling). Made the chocolate easy to work with. I am using them as Christmas presents. :). They came out perfect!!
I am so glad that they turned out great. They are cute little cakes. Merry Christmas.
There are two slots for sugar.
One says 2 tbsp and the other says 1/4 and 2 tbsp.
Is the first one for the graham cracker base and the second one for the cheesecake mixture?
Yes let me correct that.
We tried this recipe and would suggest adding more butter to the crust so it will hold together. Ours ended up being a pile of crumbs unattached to the cheesecake.
I am sorry to hear that. I have not had any trouble and I have not received any comments regarding the crust before yours. I have had a few comments on the chocolate on the top being too hard so this recipe is on my list to remake and reevaluate. I will be examining the graham cracker/butter ratio and I really do appreciate you bringing this to my attention.
Can I use a regular cheesecake spring form pan? If I do, how long should I bake it?
No I am sorry the amounts will not fill up a spring form pan.
OH MY GOSH! Those look so delicious! Just looking at them makes my mouth water! I might make them for my Health potluck in school!
Thanks so much! Sounds like fun and good times!
Will these make a dozen if I use a cupcake pan instead of mini-pan? Thank you!
Yes it will!
I love Andes mints! These were wonderful!
★★★★★
We really loved these! The chocolate graham crackers are so good with the mint flavor of the cheesecake!
★★★★★
You turned my favorite chocolate into a great cheesecake! Love this!!
★★★★★
These are dangerously good! I could eat an entire batch myself! Love them!!
★★★★
That looks so good. I want one for my birthday
Thanks Frank. I hope you can talk a friend or a family member into making them for you!
These look amazing!! I have read thru the comments. Are all the changes reflected in the posted recipe? Or do I need to look thru the comments and make the changes?
No this recipe has not been modified from the original recipe.
Was wondering how you think if it was the Andes mints that were melted for the top, or if it would also harden when chilled. ?
The Andes will melt fine if placed on the cookie shortly after removing from the oven. They stay semi soft when completely cooled and somehow blend with each bite.
How long do you usually cool down with the spoon before taking out of the oven?