Andes Mint Mini Cheesecakes

This mint-chocolate mini cheesecake recipe has become my go-to dessert for holiday gatherings and special occasions. The combination of cool mint filling nestled in a chocolate graham cracker crust creates an irresistible bite-sized treat that always disappears quickly from the dessert table.

I first made these for my sister's baby shower last winter and they were such a hit that I now keep a batch in my freezer at all times for unexpected guests or chocolate cravings.

Ingredients

• Chocolate graham crackers: Create the perfect chocolatey base that complements the mint filling beautifully
• Cream cheese: Forms the creamy, tangy foundation of these cheesecakes so choose full-fat for best texture
• Mint extract: Delivers that refreshing flavor reminiscent of your favorite chocolate mint candy
• Green food coloring: Provides that signature mint visual cue though completely optional
• Chocolate chips: For the glossy ganache topping use semisweet for balanced sweetness
• Andes mints: Give these cheesecakes their identity and add the perfect finishing touch

How To Make Andes Mint Mini Cheesecakes

Prepare the pan:

Thoroughly coat your mini cheesecake pan with nonstick spray to ensure easy removal later. This step is crucial for picture perfect presentation.

Create the crust:

Mix chocolate graham cracker crumbs with sugar and melted butter until it resembles wet sand. Divide evenly between pan cavities and gently press down with the back of a measuring spoon to create an even, compact base.

Mix the filling:

Beat room temperature cream cheese with sugar until completely smooth and airy, taking care to scrape down the sides. Then gently incorporate the egg, mint extract and food coloring on low speed just until combined for a silky smooth filling.

Bake with care:

Bake at a gentle 325°F for exactly 20 minutes until the centers are just set but still slightly jiggly. The gradual cool down process with the door propped prevents the dreaded cracks from forming.

Chill properly:

Refrigerate for several hours or preferably overnight to allow the cheesecakes to fully set and develop their flavors. Patience here results in the perfect texture.

Add the finishing touches:

Top each chilled cheesecake with melted chocolate and scatter with chopped Andes mints for that bakery quality presentation and added mint chocolate flavor in every bite.

My absolute favorite part of making these cheesecakes is watching guests take their first bite. That moment when their eyes widen slightly at the perfect balance of chocolate and cool mint never fails to make me smile. My daughter now requests these instead of birthday cake every year.

Storage Instructions

These mini cheesecakes keep beautifully in the refrigerator for up to 5 days when stored in an airtight container. For longer storage, they can be frozen without the chocolate topping and Andes pieces. Simply wrap each cheesecake individually in plastic wrap then place in a freezer bag or container. They maintain their quality for up to 2 months frozen. Thaw overnight in the refrigerator then add the chocolate topping and Andes pieces before serving.

Perfect Mint Balance

Getting the right mint flavor can be tricky. Start with the recommended teaspoon of mint extract, but remember that extracts can vary in strength between brands. Pure mint extract typically provides a cleaner flavor than artificial, but both work well. If you prefer a more subtle mint flavor, reduce to 3/4 teaspoon. For those who love a bold mint presence, you can increase to 1 1/4 teaspoons, but be careful not to go overboard as mint can quickly overwhelm.

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Serving Suggestions

These mini cheesecakes stand beautifully on their own, but can be elevated for special occasions. Serve them on a tiered dessert stand for an impressive display at parties. For a restaurant quality presentation, add a small dollop of freshly whipped cream beside each cheesecake and garnish with a mint leaf. During the holidays, dust the serving platter with a little cocoa powder and arrange the cheesecakes with fresh strawberries for a festive red and green color scheme. Pair with coffee or hot chocolate for the perfect after dinner treat.

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Frequently Asked Questions

→ How do I prevent cracks in my cheesecakes?

Make sure not to over-mix the cream cheese mixture after adding the egg, as this introduces air. Also, avoid opening the oven while baking for consistent temperature control.

→ Can these cheesecakes be frozen?

Yes, they freeze well when double-wrapped in freezer bags and stored in a sturdy container for up to 2 months. Defrost in the fridge before serving.

→ What kind of chocolate should I use?

Use quality chocolate chips for melting and Andes mints for topping. This ensures a rich, smooth finish with authentic mint flavor.

→ How do I achieve smooth cheesecake filling?

Ensure both your cream cheese and egg are at room temperature before mixing to prevent lumps, and mix just until the ingredients are incorporated.

→ What’s the best way to crush graham crackers?

A food processor is the easiest tool to crush graham crackers into fine crumbs. Alternatively, place them in a sealed bag and crush with a rolling pin.

→ Can I make a larger version of this cheesecake?

Yes, you can adapt this recipe into a larger cheesecake by adjusting the cooking time and using a springform pan instead of a mini cheesecake pan.