Savor the minty chocolate delight of mint chocolate mini cheesecakes with Andes mints on top. These little cheesecake wonders deliver velvety, creamy mint-chocolate goodness that’ll have you hooked. Topped with crumbled Andes mints, they’re the ultimate indulgence. Whip these up quickly for a holiday party or a weeknight dessert. Mint chocolate lovers will also enjoy the world’s best peppermint bark or chocolate mint blossom cookies.
Why You’ll Love These Mini Mint Chocolate Cheesecakes
This adorable Andes mint mini cheesecakes recipe is a winner! Minty cheesecake, chocolate crust and your favorite candies on top is the perfect sweet treat for your sweet tooth!
- Flavor: What’s not to love about mint and chocolate together? The creamy cheesecake and minty chocolate oreo crust alone are amazing but then add the chocolaty top with Andes mints and it’s a delight in your mouth!
- Time: Prep time is only 15 minutes and cook time is 25 minutes. Don’t forget to budget for 1-2 hours of chill time.
- Diet: Vegetarian, Gluten Free (option)
- Method: Oven
Ingredients
For a full printable ingredients list and instructions are in the recipe card below.
This is the best mini mint cheesecake recipe for any chocolate mint lover. Eat at Christmas time or make for St. Patrick’s Day celebrations. They make great party desserts!
- Oreo Cookies: I prefer to use the mint flavored Oreos but you can use original flavor Oreos as well for the Oreo cookie crust.
- Butter: Use unsalted butter when baking for better control of the salt content.
- Cream Cheese: Take your cream cheese blocks out of the refrigerator and allow to come to room temperature before using. This will prevent clumps.
- Sugar: Use granulated sugar.
- Egg: A large egg was used in this recipe. Fresh eggs and medium size eggs may yield different results.
- Peppermint Extract: Mint extract comes from different sources. Make sure you’re using peppermint extract, not spearmint extract.
- Food Coloring: This is totally optional. You can omit this if you prefer to avoid artificial coloring. Or add more if you want a brighter or deeper color.
- Chocolate Chips: This recipe calls for semi-sweet chocolate chips but you can also use dark chocolate chocolate chips or milk chocolate chocolate chips if you prefer.
- Andes Mint Candies: Any chocolate mint candy will work but I prefer the flavor and texture of Andes Mints.
Gluten Free Option
To make this mint cheesecake recipe gluten free you will need to make just one substitution. Substitute the Oreos for gluten free oreos or Trader Joe’s gluten-free peppermint JoJos. As always, double check all your other ingredients are gluten free and your work space is not contaminated with gluten products.
Variations
Use this basic mini cheesecake recipe to create your own version.
Mini Vanilla Cheesecakes: Substitute the peppermint extract for vanilla extract. Use original flavored Oreos for the crust. Omit the food coloring and Andes Mints.
Mini S’mores Cheesecakes: Substitute 1 cup graham cracker crumbs for the Oreos to make a graham cracker crust. Substitute the peppermint extract for vanilla extract. Omit the food coloring. Place a few mini marshmallows on the top of the mini cheesecake when it’s complete and broil for a minute until the marshmallows begin to brown. You can also consider using chocolate graham crackers instead of oreo cookie crumbs.
Mini Mint Oreo Cheesecakes: Substitute the peppermint extract for vanilla extract. Omit the food coloring. Add 1 cup of course oreo crumbles to the cheesecake batter. Substitute the Andes mint on top for an Oreo cookie.
Candy Cane Cheesecakes: Substitute the Andes thin mints with candy cane crumbles.
Thin Mint Cheesecakes: During girl scout cookie season, substitute 1 ½ cups of thin mints for the mint Oreos to make a thin mint crust. Then top your cheesecake with a thin mint cookie.
More Mint Chocolate Dessert Recipes
If you love this easy dessert you’ll also love these other easy minty chocolate desserts! Don’t miss these mint chocolate muffins with a molten center. Amazing.
Instructions
Full step-by-step instructions for the mini mint chocolate cheesecake recipe are also in the recipe card below. You can print or save to Pinterest for later.
Prep: Preheat oven to 350°F (175°C). Line a cupcake pan with 12 paper cupcake liners (muffin liners).
Step 1: Add 1 ½ cups of mint Oreos to a food processor. Pulse the Oreo cookies until they turn into Oreo crumbs (or smash in a plastic bag with a rolling pin).
Step 2: Pour the cookie crumbs into a small bowl. Add 4 tablespoons of melted butter and stir until well mixed.
Step 3: Add a small amount of cookie crumble mix to the bottom of each cupcake liner.
Step 4: Using a small glass or the back of a spoon, press the cookie crust down firmly.
Place in the oven and bake for 5 minutes. Remove from oven and set aside.
Step 5: In the large mixing bowl of a stand mixer, blend 16 ounces of room temperature cream cheese and ⅓ cup granulated sugar. Continue blending on medium speed until the mixture is fluffy and smooth.
You can also use a large mixing bowl and an electric hand mixer.
Step 6: Add one large egg, 1 teaspoon of peppermint extract and 5 drops of green food coloring to the large bowl. Mix on low until the cheesecake filling is just blended.
Step 7: Spoon cream cheese mixture over the baked crusts, dividing evenly between the 12 cups in the muffin pan.
Place on the center rack of the oven. Bake cheesecake for 20 minutes. Turn off the oven and prop the oven door open to allow the cheesecakes to cool slowly for 10 minutes. Remove from the oven.
Step 8: Allow mini mint chocolate cheesecakes to cool for 20 minutes. Melt 1 ¼ cup chocolate chips in the microwave for 15 seconds. Stir and repeat until the chocolate is just melted. Overcooking will burn chocolate. When the chocolate is liquid, spoon it onto the tops of the mini cheesecakes. *See note below on how to make a chocolate ganache if you prefer that to a firm chocolate top.
Step 9: Decorate the tops with the chopped Andes Mints. Refrigerate until the chocolate has set.
Step 10: Remove cupcake wrappers and serve.
RECIPE TIPS
Creating scrumptious mini cheesecakes in a muffin tin is a breeze, and here are some straightforward tips to ensure your sweet treats turn out perfectly:
- Prepare Your Muffin Tin: Preheat your oven and line the muffin tin with cupcake liners to prevent sticking and to make it easier to remove them from the pan. Alternatively, you can use a special mini cheesecake pan (amazon affiliate link) that has removable bottoms to make removal easy.
- Crust Crafting: Press the cookie crust into the bottom of each cupcake liner to form the base. If it’s too loose your final cheesecake will fall apart easier.
- Creamy Filling: Pour the cheesecake mixture evenly into the muffin cups. If the mini mint cheesecakes are all the same size they will cook more evenly. If one is more filled than another then the one that has less filling will cook faster.
- Baking Basics: Bake your mini cheesecakes until they’re set but still slightly jiggly in the center. Typically, it takes about 15-20 minutes.
- Cool Gradually: Allow your mini cheesecakes to cool in the muffin tin for a bit before transferring them to a wire rack. Then, refrigerate them to chill thoroughly.
By following these steps, you’ll be whipping up perfect mini cheesecakes in no time. Enjoy your delicious homemade desserts!
How To Make Chocolate Ganache
Creating luscious chocolate ganache is easy. You can use a ganache on the top of the cheesecake in place of the melted chocolate chips, if you prefer. Here’s a straightforward guide on how to make this versatile and velvety chocolate delight:
Ingredients:
- 1 cup of heavy cream (often available as heavy whipping cream)
- 8 ounces of chocolate chips
Instructions:
- Heat the Cream: In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove it from the heat just before boiling.
- Melt the Chocolate: Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips. Let it sit for a minute to soften the chocolate.
- Stir Gently: Using a whisk or a spatula, stir the mixture gently and continuously until the chocolate completely melts into the cream. This creates the smooth and glossy ganache.
- Allow to Cool: Let the ganache cool for a bit at room temperature. It will thicken as it cools.
- Use as Desired: Once slightly cooled, pour over the top of each cheesecake (instead of the melted chocolate chips). Then place Andes mint candy pieces on top of the ganache.
Storing
Preserving the deliciousness of your mini mint chocolate cheesecakes is essential. Follow these simple steps to store your mini Andes mint cheesecakes for freshness:
- Cool Completely: Let your mini cheesecakes cool at room temperature after baking. Then chill in the refrigerator to set.
- Wrap Individually: Wrap each cheesecake individually with plastic wrap to prevent moisture loss and odors from seeping in.
- Airtight Container: Place the wrapped cheesecakes in an airtight container. Make sure it’s a suitable size to avoid crowding.
- Seal and Store: Seal the container tightly and store it in the refrigerator. Ensure it’s placed on a flat surface to avoid any shifting.
- Consume Within a Week: For the best taste and texture, aim to consume your mini mint chocolate cheesecakes within a week of refrigeration.
By following these steps, you can enjoy the minty goodness of your mini cheesecakes whenever you crave them. Proper storage ensures they stay fresh and delightful until the last bite.
Frequently Asked Questions (FAQs)
While the Oreo cookie crust complements the minty chocolate flavor perfectly, you can experiment with other cookie crusts like graham crackers or chocolate graham crackers if you prefer. See the substitutions section for details.
Overbaking is a common cause of cracking. Follow the recommended baking time, and avoid overmixing the cheesecake batter.
Yes, it’s best to refrigerate them for a few hours or overnight to allow the flavors to meld and the texture to set.
While Andes mints add a unique touch, you can get creative with toppings like chocolate ganache, whipped cream, or fresh mint leaves.
Mint Chocolate Mini Cheesecakes Recipe
Equipment
- muffin pan use a traditional muffin tin with paper liners or a special mini cheesecake pan
- electric mixer
Ingredients
- 1 ½ cups mint Oreo cookies
- 4 tablespoon unsalted butter melted
- 16 oz cream cheese room temperature
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 5 drops green food coloring
- 1 ¼ cups semi-sweet chocolate chips
- 16 Andes Mints unwrapped, coarsely chopped
Instructions
Crust
- Preheat the oven 10 350°F (175°C). Line cupcake tin with 12 paper cupcake liners.
- Place cookies into a food processor and pulse until the cookies are in fine crumbs.
- Add melted butter and mix until fully combined.
- Divide Oreo crumbs into the 12 muffin cups. Use a spoon or small cup to press the crust down firmly.
- Bake in the center rack of the oven for 5 minutes. Remove from oven and set aside to cool.
Cheesecake Filling
- In a stand mixer (or in a large mixing bowl with a hand mixer), mix the softened cream cheese and sugar on medium speed until smooth and creamy.
- Add the egg, peppermint extract and food coloring to the cream cheese mixture. Mix on low speed until just blended. Do not overmix.
- Spoon the cheesecake filling over the Oreo crust in the muffin tin. Divide evenly so each mini cheesecake has the same amount of filling.
- Place in the oven and bake for 18-20 minutes or until the cheesecakes are nearly firm but not completely.
- Turn off the oven and prop the oven door open for 10 minutes to allow the cheesecake to cool slowly.
- Remove from the oven and place pan on a cooling rack for 20 minutes.
Chocolate Topping
- In a small microwave safe bowl, melt chocolate chips in 15 second intervals, stirring in between. Do not overcook. Microwave just until the chocolate is all melted.
- Using a spoon, drizzle the melted chocolate over each mini cheesecake.
- Decorate with some chopped Andes mint candies.
- Refrigerate until tops are firm.
- Remove cupcake liners and enjoy.
Notes
- Do not overmix the cheesecake batter once eggs are added.
- Remove cheesecakes from oven when they’re almost set. They should be slightly jiggly still.
- Slowly cool down the cheesecakes to avoid cracking.
Nutrition
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Comments & Reviews
heather says
I put some chunks of the andes in the cheesecake part as well. Turned out lovely.
Cynthia M Woodman says
You had me at Andes mints! Well, and cheesecake too! Two of my favorites in one dessert!
Kushigalu says
Best holiday-themed mini desserts. Thanks for sharing.
Bobby says
Wow, these mini chocolate cheesecakes are next level! Definitely making again soon!
Justine says
What’s not to love about these?! Chocolate, mint and cheesecake – yes, please!
Toni says
I love the portion size! Perfect for the holidays! My kids loved it!
Luke Brown says
Great recipe; I used it effectively for a family dinner last weekend.