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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 with decadent mint and chocolate flavors. 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 cheesecake, then 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 the 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 the instructions on the 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 on how fine you crush them.
These 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!
Mini Cheesecakes
Mini Peanut Butter Cheesecakes
Mini Blueberry Cheesecakes
Mini Black Forest Cheesecakes
Mini Lemon Cheesecakes
Mini Smores Cheesecakes
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Andes Mint Mini Cheesecakes
Print Recipe
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4.8 from 5 reviews
These delectable Andes Mini Cheesecakes are party-worthy, freezer friendly, and absolutely adorable. Enjoy these chocolate graham cracker crust mint-filled cheesecakes topped with chocolate and Andes Mint candies.
Author:Beth Pierce
Prep Time:20
Cook Time:20
Total Time:40 minutes
Yield:14 mini cheesecakes
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 the mini cheesecake pan with nonstick baking spray.
Combine graham crackers, 2 tablespoons of 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 of sugar until smooth and creamy. Add the egg, mint extract, and food coloring: mix just until incorporated on low. Spoon the cream cheese mixture over the chocolate graham crackers, dividing evenly.
Bake for 20 minutes. Turn off the oven, prop open the oven door with a wooden spoon, and allow the cheesecakes to cool down slowly for only about 5-10 minutes, then remove them from the oven.
Remove from oven and chill for several hours or overnight before removing from pan.
Melt chocolate chips in the microwave according to the manufacturer’s instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.
Notes
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 on how fine you crush them.
These 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.
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Reader Interactions
Comments
Mandy S
Hi! I’m curious about the cook time. The recipe says 20 minutes then crack the oven door but the notes say after 25 min baking to crack the oven door. At 20 min mine still looked a bit undercooked so I let them go a few minutes longer. You may want to clarify for others 🙂 We’re excited to try these for a birthday get together this evening.
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Beth Pierce
Thanks for the heads up. I hope you enjoyed them.
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Maria M.
Is it better to bake it on a regular bake setting or would convection baking be better?
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Beth Pierce
Sorry about the delayed response. It has been so busy lately. I would make these on a regular bake setting and stay away from convection on this recipe.
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Lisa
Hey! Would it be easy to make a regular size cheesecake instead of the minis? Would I just double the recipe?
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Beth Pierce
That recipe would have to be rewritten and experimented with for a full size cheesecake.
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Tracy
Do you recommend using cupcake liners
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Beth Pierce
Yes if you are using a cupcake pan and not a mini cheesecake pan. Happy baking!
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Marage
What size Ande’s mints are you using? The ones in the picture look a lot bigger than the ones that I have.
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Beth Pierce
As far as I know there is only one size Andes Mints.
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JAS
I am confused in the size of pan to use. Regular cup cake pan of 12 or a mini pan of 24. I would like to use a mini pan as the name of the recipe indicates. Is the 25 minute baking time for 12 or for the mini pan. Please help. Want to make these today. They sound and look wonderful. Also can’t find Chocolate grahams can I use any chocolate cookie?
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Beth Pierce
Sorry busy day. I have a mini cheesecake pan that I use. This is the cheesecake pan that I use.
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Jas
Are hole size that of a regular cupcake pan? Thank you for your quick response. Yes very busy time, but love the holidays
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Scott R Siegler
I just went on Amazon and found Dozens of Mini cheese cake pans, I found a silicon pan and a pair of steel pans. all for $30
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Beth Pierce
Thanks for the heads up Scott!
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Emily Fata
Oh my goodness, this recipe looks absolutely mouth-watering! I’m definitely going to give it a try one of these days.
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Erin
If I make these in a regular muffin pan (12) will the cook time be different?
Thanks!
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Beth Pierce
No but for ease in removing from the pan be sure to use cupcake liners.
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April
I added 3/4 cup heavy cream to melted chocolate chips as suggested. It worked great. Everyone enjoyed these. I also took the cream filling out from Oreos and used a food processor to make crumbs because I couldn’t find chocolate graham crackers.
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Beth Pierce
Thanks April! So glad that everyone liked them. Thanks for the great tips!
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Amanda
Any chance this will be converted to a full sized cheesecake in the future?
These look so fun! They are like a after dinner mint for dessert!
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Michelle
Have you or anyone reading this tried putting mini chocolate chips into the cream cheese mixture, so that there are chips throughout the cake versus melted on top? How do you think this would impact the cooking time or presentation if at all?
I also found the “Mint extract” right next to the “Peppermint extract” at the store and was unclear which denotes the mint flavor that matches the Andes. I know peppermint is like candy cane, and assumed mint would be like herbal mint. Would they even do that? What could be the difference?
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Beth Pierce
I think you could most definitely put the chocolate inside of it. I do not think it would impact the cooking time at all. It would still look cute with the andes mints on the top. I would use mint as I think that is much closer to the Andes taste than peppermint.
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Felicia
I’m going to make these tonight for superbowl tomorrow. I am going to try the oreo crust idea. I want to remove the cream and just use the oreos crushed. Would you recommend that I still use the butter and sugar? And, I am going to use ghirardelli dark chocolate chips! Oh I can taste them now! Thank you!
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Beth Pierce
Yes I would use the sugar and butter. I had a reader tell me that she burned them at 25 minutes so watch them closely and only leave the oven door cracked for a few minutes. I might even turn them off at 20 minutes and pop the oven for a less than 5 minutes.
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Marcia
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. ?
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Beth Pierce
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.
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Marcia
How long do you usually cool down with the spoon before taking out of the oven?
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Cathy
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?
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Beth Pierce
No this recipe has not been modified from the original recipe.
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Ligaya
Hi! I’m going to make this, this coming weekend. Is the sugar, granulated white sugar or brown and the butter unsalted or salted? Thank you!
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Beth Pierce
I am so sorry I missed this. Been so busy lately. It is granulated sugar and unsalted butter.
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Frank
That looks so good. I want one for my birthday
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Beth Pierce
Thanks Frank. I hope you can talk a friend or a family member into making them for you!
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Nellie Tracy
These are dangerously good! I could eat an entire batch myself! Love them!!
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Noelle
You turned my favorite chocolate into a great cheesecake! Love this!!
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Suzy
We really loved these! The chocolate graham crackers are so good with the mint flavor of the cheesecake!
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Justine
I love Andes mints! These were wonderful!
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Joy Schweinsberg
Will these make a dozen if I use a cupcake pan instead of mini-pan? Thank you!
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Beth Pierce
Yes it will!
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Tollie Tedford
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!
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Beth Pierce
Thanks so much! Sounds like fun and good times!
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Mari
Can I use a regular cheesecake spring form pan? If I do, how long should I bake it?
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Beth Pierce
No I am sorry the amounts will not fill up a spring form pan.
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The cubby baker
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.
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Beth Pierce
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.
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Kay
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?
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Beth Pierce
Yes let me correct that.
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Michelle
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.
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Latisha
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.
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Michelle
If i used a mini cupcake pan how long do you think i would need to bake them
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Beth Pierce
They are very comparable in size…so cook the same amount of time.
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Debra
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.
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Beth Pierce
Thanks for all the wonderful info and taking the time to type it all up. Much appreciated!!!
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Debra
Pleasure. Hope it will be useful ?
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Maribel
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?
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Beth Pierce
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.
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Maribel
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.
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bpierce
Refrigerate before pouring the chocolate over. The need to cool down. Thanks 😉
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Erika
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.
Reply
Beth Pierce
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!!
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Maribel
You have for the ingredients chocolate chips?? What kind of chocolate chips are these? Can I use Semi sweet chocolate chips?
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bpierce
Yes semi-sweet would be perfect!!
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Simone
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?
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bpierce
I am sorry I have not tried either. Wish I could help more.
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Marlene
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.
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Ondie
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
Made this with my Norpro pans. Comes out taller and I was able to push up out of pan sooner but hard to find cupcake wrappers to serve in with that size. Also be very careful about losing bottom disc for holes as really not available. I had to cut a circle out of a silicone pan to replace one. Many recipes leak thru bottom so put foil on bottom shelf or have to use use short wrappers.
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Beth Pierce
Thanks for the tips Barb! So glad that you liked the cheesecakes!
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Jo
Are they refrigerated after the melted c. Chips are put on it? And how in advance can they be made?
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bpierce
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!
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Twila
Hey, I was wondering, do these freeze well?
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bpierce
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. 🙂
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Kinssashinness
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.
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bpierce
Sorry about the delay!! Yes you are definitely correct!! 🙂
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Kinssashinness
Thanks ???
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Janell
Any idea if these portions will fit for a 9″ spring foam for a full cheesecake??
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bpierce
No I am sorry they will not. 🙂
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Andrea
Anyone know how much would have to be added to a 9″ spring pan?
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bpierce
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! 🙂
Thank you. I had never seen the pan before. now I must try this!
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AbiS
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.
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Nancy
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?
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bpierce
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!!
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Barb
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??
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bpierce
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!
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Barb
Hello bpierce! What is the pan you use… the 1 1/2 x 1 1/2 mini cheesecake or the regular cupcake pan? Thanks!
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Andrea
Can i make this recipe in a normal size cheesecake pan/ spring form pan?
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Beth Pierce
No. I am sorry but it is not the correct ratio of ingredients
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Tracy
This looks amazing. Mine are slow cooling in the oven as I type this.
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Beth Pierce
Awesome! Thanks Tracy! I hope you enjoy them!
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Lisa B Januska
Can you please say the brand and size your pan is, since the link isn’t showing up anymore?
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.
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bpierce
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!!
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Noelle Taylor
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.
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bpierce
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.
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Bonnie
Sorry please tell us does this make 24 ?
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Susan
14
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Debby
I use an Oreo thin cookie on the bottom of the cheesecakes
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bpierce
Great idea and easy!
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Grandma S
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 ♡
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