I adore these adorable mini cheesecakes—bite-sized treats with a chocolate graham cracker crust, creamy minty cheesecake, velvety chocolate ganache on top, and a final flourish of chopped Andes Mints. They’re elegant, festive, and perfect for any occasion

Andes Mint Mini Cheesecakes

Why You’ll Love This Recipe

I’m always drawn to desserts that delight with every bite, and these do just that. The contrast of rich chocolate crust, fresh mint cheesecake, and smooth ganache hits all the right notes of flavor and texture. Plus, I can prep them ahead, freeze them, and serve them effortlessly—great for parties, holidays, or sweet indulgence .

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate graham cracker crumbs
Sugar
Melted butter
Cream cheese (room temperature)
Granulated sugar
Egg
Mint extract
Green food coloring
Chocolate chips (for ganache)
Butter, milk, corn syrup (for ganache)
Andes Mint candies, chopped

Directions

Make the crust: I combine graham cracker crumbs, sugar, and melted butter, then press the mixture into the bottoms of a mini cheesecake pan or cupcake liners
Blend filling: I beat softened cream cheese and sugar until smooth. On low, I add the egg, mint extract, and food coloring, mixing just until combined
Bake & cool: I spoon the cheesecake mixture over the crusts and bake at 325°F for about 20–25 minutes. Then I turn off the oven, prop the door open, and let them cool slowly in the oven before chilling for several hours or overnight
Top with ganache & candies: I melt chocolate chips with butter, milk, and corn syrup, spread it over each cheesecake, and top with chopped Andes Mint pieces

Servings and timing

Prep time: ~20 minutes
Bake time: ~20–25 minutes + cooling
Chill time: At least several hours or overnight
Total time: ~2 hours (including chilling)
Yields: About 14 mini cheesecakes

Variations

Crust swap: I use Oreo crumbs in place of graham crackers for extra decadence
Mint boost: A teaspoon of crème de menthe or extra mint extract adds depth.
Ganache twists: I sometimes drizzle dark or white chocolate alone or add a pinch of sea salt.
Festive tweaks: I fold mini chocolate chips into the filling or try different garnish like whipped cream rosettes.

storage/reheating

I refrigerate leftovers up to one week or freeze for two months—wrapped well and thawed in the fridge overnight. I serve them chilled; no reheating needed.

FAQs

Can I make these gluten-free?

Yes! I substitute gluten-free chocolate graham crackers or gluten-free sandwich cookies for the crust.

Can I skip the green coloring?

Absolutely—the green is just for show. The mint flavor shines through even without color.

How do I prevent cracking in the cheesecakes?

I make sure the cream cheese and egg are at room temperature, mix just until incorporated, and cool them slowly in the oven before chilling

Can I bake these in a muffin tin with liners?

Yes—I use lined muffin tins all the time. I bake for about 12 minutes, then let them cool in the oven as directed .

Can I prep ahead for parties?

Definitely! I make them a day or two ahead and keep them chilled—perfect for stress-free entertaining.

Conclusion

These Andes Mint Mini Cheesecakes are my go-to when I want something pretty, minty, and effortless to serve. They’re creamy, chocolatey, and festive—ideal for holidays or anytime I want a sweet treat that feels fancy with zero fuss. Let me know how yours turn out!