Andes mint mini cheesecakes are bite-sized cheesecakes baked in a mini muffin tin on a chocolate cookie crust. The creamy filling is folded with melted Andes mint chocolate, then each one is topped with a mint chocolate cream and crushed mints.

Table of Contents

Ingredients:

For the Crust:

1 cup chocolate cookie crumbs
2 tablespoons melted butter

For the Cheesecake Filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/4 cup sour cream
1/2 cup Andes mint chocolate, melted

For the Topping:

1/4 cup heavy cream
1/2 cup Andes mint chocolate, melted
Crushed Andes mints for garnish

Instructions:

Preheat Oven: Set your oven to 325°F (163°C). Line a mini muffin tin with paper liners.
Prepare the Crust: Mix the chocolate cookie crumbs with melted butter. Press about 1 teaspoon of the mixture into the bottom of each muffin cup. Bake for 5 minutes and let cool.
Make the Cheesecake Filling: In a bowl, beat the cream cheese and sugar until smooth. Add vanilla extract, egg, and sour cream, mixing until well combined. Fold in melted Andes mint chocolate.
Fill and Bake: Spoon the mixture into the prepared crusts, filling each cup almost to the top. Bake for 12-15 minutes until set. Let cool to room temperature, then refrigerate for at least 2 hours.
Prepare the Topping: Heat heavy cream until warm, then mix with melted Andes mint chocolate. Spoon over each mini cheesecake and top with crushed Andes mints.
Serve and Enjoy!

Nutritional Information (Per Mini Cheesecake – Approximate):

Calories: 160 kcal
Protein: 2g
Carbohydrates: 14g
Fat: 11g
Sugar: 9g
Fiber: 1g
Sodium: 80mg

Why You’ll Love Andes Mint Mini Cheesecakes

Perfectly Portioned: Ideal for parties and gatherings.
Rich and Creamy: Decadent cheesecake texture with a cool minty finish.
Make-Ahead Dessert: Can be stored in the fridge for up to 3 days.
Customizable: Swap Andes mints with other chocolate-mint varieties.

These Andes Mint Mini Cheesecakes are a crowd-pleaser with a delightful combination of chocolate and mint flavors. Give them a try for your next celebration or sweet craving!

Frequently Asked Questions

How long do the mini cheesecakes bake?

Bake the crusts for 5 minutes first, then fill them and bake at 325°F (163°C) for 12 to 15 minutes, until the filling is set. Cool to room temperature, then chill for at least 2 hours.

Can I make them ahead of time?

Yes. They keep in the fridge for up to 3 days, which makes them handy for parties.

Can I use a different mint chocolate?

You can swap the Andes mints for another chocolate-mint candy if that is what you have on hand.

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Andes Mint Mini Cheesecakes and Its Nutritional Information