Real Recipes From Real Home Cooks ®

andes mint mini cheesecakes

Recipe by
Beth Pierce
Ofallon, MO

This delectable and adorable Andes Mint Mini Cheesecakes Recipe combines chocolate graham cracker crust with creamy mint flavored cheesecake all topped with a swirl of rich chocolate and Andes Mint Candies. These little cuties make great party desserts and can be prepared and frozen ahead of time.

yield 14 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For andes mint mini cheesecakes

  • 1 1/4 c
    chocolate graham cracker crumbs
  • 2 Tbsp
  • 4 Tbsp
    butter melted
  • 2
    (8 ounce) boxes of cream cheese softened
  • 1/4 c
    plus 2 tablespoons sugar
  • 1
    large egg
  • 1 tsp
    mint extract
  • 4
    drops green food coloring
  • 1 1/4 c
    chocolate chips
  • 15
    andes mints coarsely chopped.

How To Make andes mint mini cheesecakes

  • 1
    Preheat oven to 325 degrees and spray mini cheesecake pan with non stick baking spray.
  • 2
    Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
  • 3
    In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
  • 4
    Bake for 25 minutes. Turn off the oven, prop open the oven door with a wooden spoon and allow the cheesecakes to cool down slowly.
  • 5
    Remove from oven and chill for several hours or overnight before removing from pan.
  • 6
    Melt chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.