Andes Mint Mini Cheesecakes: Irresistibly Rich Party Treats

Andes Mint Mini Cheesecakes are bite-sized treats that combine rich chocolate and mint flavors, perfect for any gathering.

Prep Time 25

Cook Time 25

Chill Time 4

Total Time 4 50

Servings: 12 cheesecakes

Course: Desserts

Cuisine: American

Calories: 200

For the Crust

1 can Nonstick baking spray Prevents sticking; optional if using parchment liners.
1 1/2 cups Chocolate graham cracker crumbs Base structure for crust; regular graham crackers with cocoa powder can be a substitute.
2 tablespoons Sugar Sweetens the crust and filling; brown sugar can enhance flavor.
1/2 cup Butter (melted) Binds crust ingredients and adds richness; coconut oil is a great dairy-free alternative.

For the Filling

8 ounces Cream cheese (softened) Creates a creamy, rich filling; use full-fat for the best texture and soften before mixing.
1/4 cup Sugar (additional) Balances the mint flavor by sweetening the filling.
1 large Egg Adds structure and richness; room temperature eggs blend smoothly.
1 teaspoon Mint extract Provides a refreshing minty flavor; peppermint oil can be used sparingly for a stronger mint hit.
1 drop Green food coloring Enhances the visual appeal; completely optional or substitute with natural alternatives.

For the Topping

1/2 cup Chocolate chips Adds rich chocolate flavor on top; opt for dark, semi-sweet, or dairy-free chocolate based on preference.
1/4 cup Andes mints (coarsely chopped) Garnish that elevates the dessert; feel free to substitute with other mint chocolates.

Instructions

Preheat your oven to 325°F (163°C) and spray the mini cheesecake pan with nonstick baking spray.
Mix chocolate graham cracker crumbs, 2 tablespoons of sugar, and melted butter in a bowl. Press into mini cheesecake cups to form a crust.
Blend softened cream cheese with remaining sugar until smooth. Add egg, mint extract, and food coloring, mixing gently.
Spoon the filling over the crust and bake for 20-25 minutes. Cool in the oven with the door slightly open for 10 minutes.
Refrigerate for several hours or overnight to chill.
Melt chocolate chips and spoon over each cheesecake. Sprinkle with coarsely chopped Andes mints before serving.

Ensure cream cheese and eggs are at room temperature for a smooth filling. Wrap cheesecakes to freeze for up to two months.