Why You’ll Love This Recipe

Mint-chocolate bliss: A refreshing hint of mint perfectly balanced with decadent chocolate
Party-ready portions: Individual servings are ideal for gatherings or portion control
Simple to make: Straightforward steps yield professional-looking mini desserts

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust
1 cup Oreo or chocolate graham cracker crumbs
2½ tablespoons melted butter
Cheesecake filling
16 oz (2×8 oz) cream cheese, softened
¼ cup + 2 Tbsp granulated sugar
1 large egg
1 tsp mint or peppermint extract
Green food coloring (optional)
Chocolate ganache & topping
½ cup semi-sweet chocolate chips
1½ Tbsp butter
2 tsp milk
2 tsp corn syrup
Andes Mint candies, chopped for garnish

directions

Preheat oven to 325°F and line a muffin tin with liners
Pulse Oreo/graham cracker crumbs with melted butter until evenly moistened
Press the crumb mixture into the bottoms of each liner to form the crust
In a mixer, beat softened cream cheese and sugar until smooth. Add egg, mint extract, and green coloring; mix just until combined
Spoon filling evenly over crusts
Bake for about 20 minutes until centers are set. Turn off oven, prop door open, and let cool inside for 10 minutes
Chill cheesecakes overnight in the refrigerator
To make ganache, microwave chocolate chips, butter, milk, and corn syrup for about 30 seconds, then stir until glossy
Top each cheesecake with a heaping tablespoon of ganache and sprinkle with chopped Andes Mints. Chill briefly before serving

Servings and timing

Yield: approximately 12–14 mini cheesecakes
Prep time: 10–20 minutes
Bake time: 20 minutes
Cool + chill: 10 minutes in oven + overnight in fridge
Total time: about 12 hours (including chill time)

Variations

Use mint Oreos for extra minty crust
Substitute graham cracker crust for a lighter option
For a no-bake version, whip in heavy cream and chill without baking
Swap Andes topping for crushed peppermint, thin mint cookies, or chocolate shavings depending on the season

storage/reheating

Refrigerator: Store in an airtight container for up to 3–5 days
Freezer: Wrap individually and freeze up to 2 months. Thaw in fridge before serving
Reheating: Serve chilled; no reheating needed

FAQs

Can I make them ahead of time?

Yes – these can be fully assembled and chilled overnight or even frozen for later use

Can I use peppermint extract instead of mint extract?

Definitely! Peppermint extract gives a sharper, more pronounced mint flavor

Do I need to prop the oven door open to bake these?

It helps prevent cracking and promotes gentle cooling, especially useful for larger cheesecakes. For minis, cooling normally is fine

Can I omit the green food coloring?

Yes – it’s purely decorative and won’t affect the taste

Can I make these gluten-free?

Substitute gluten-free cookies or Oreos for the crust to create a gluten-free dessert

Why did my cheesecakes crack?

Overbaking or rapid temperature changes can cause cracks. Gently cooling in the oven helps avoid this

How do I know when they’re done baking?

They’re set around the edges and may be slightly jiggly in the center—which is perfect. They set further as they chill

Can I make a no-bake version?

Yes – follow a no-bake method with whipped cream and chilling instead of baking

What’s the best way to release them from the liners?

Gently peel the liner off once chilled. Alternatively, use a mini cheesecake pan with removable bottoms

How should I serve them?

Serve chilled. Pair with coffee, hot chocolate, or after a rich meal to highlight the mint-chocolate flavors

Conclusion

These Andes Mint Mini Cheesecakes are the perfect blend of creamy mint, smooth chocolate, and delightful presentation—all in bite-sized form. Whether you’re preparing for a holiday gathering or craving an indulgent dessert, these minis are easy to customize, make ahead, and share. Try them once, and they’ll surely become a favorite crowd-pleaser!