Andes Mint Mini Cheesecakes are my little secret weapon for parties, last-minute guests, and those nights when you want “real dessert” without committing to a whole slice of cheesecake for the next five days. They taste like the after-dinner mint you sneak from the restaurant bowl, but richer, creamier, and honestly a bit more dramatic in the best way. The crust is deep and chocolatey, the filling is cool and mint-kissed, and the top has that glossy chocolate layer that makes people hover near the tray like it’s their job.

I started making these after one too many cracked cheesecakes and one too many “just a tiny bite” requests. Minis are forgiving. They bake quicker, chill faster, and somehow look like you worked harder than you did. Plus, the flavor combo opens the door to a whole world of Andes Cheesecake Recipes, from Mint Oreo Cheesecake Bites to Mini Chocolate Mint Cheesecakes that taste straight-up bakery level.

Andes Cheesecake Recipes: What Makes These Minis So Good

The best part about Andes Mint Mini Cheesecakes is the texture. You get that dense, creamy cheesecake bite, but in a smaller format that feels lighter (even when it’s definitely not “light”). The mint is there, but it doesn’t scream toothpaste. Think smooth, cool, and cozy, like a wintery chocolate truffle.

For the base, you can go classic with chocolate graham crumbs, or lean into the cookie-shop vibe with an Oreo-style crust. That’s where the “Mint Chocolate Oreo Cheesecake” crowd comes in, and yes, it’s as good as it sounds. If you like the idea of Mini Mint Chocolate Oreo Cheesecakes, this recipe will get you there with one simple swap.

And topping? A quick melted chocolate layer plus chopped Andes gives you that clean finish. It’s the same reason Easy Cheesecake With Andes Mints works so well: the candy melts softly on the tongue and makes the whole thing taste extra polished.

Easy Cheesecake With Andes Mints: Ingredients and Simple Steps

Set yourself up for success: room-temp cream cheese, a gentle mix once the egg goes in, and a slow-ish cool down so the tops stay smooth. You can use a mini cheesecake pan or a standard muffin tin with liners. I’ve done both, and muffin liners win for zero-stress cleanup.

Ingredients

1 1/4 cups chocolate graham cracker crumbs (or finely crushed chocolate sandwich cookies)
2 tablespoons granulated sugar (for the crust)
4 tablespoons unsalted butter, melted
16 ounces full-fat cream cheese, softened
6 tablespoons granulated sugar (for the filling)
1 large egg, room temperature
1 teaspoon mint extract (start with a little less if you’re sensitive to mint)
2 to 4 drops green food coloring (optional)
1 cup semi-sweet chocolate chips (for topping)
12 to 15 Andes mints, coarsely chopped
Pinch of salt

Directions

Preheat oven to 325°F and line a muffin tin with paper liners (or grease a mini cheesecake pan).
Stir crumbs, 2 tablespoons sugar, salt, and melted butter until it looks like damp sand.
Spoon crust into liners and press firmly with a spoon or the bottom of a small glass.
Beat cream cheese and 6 tablespoons sugar until smooth and fluffy, about 1 to 2 minutes.
Mix in egg on low just until combined. Add mint extract and food coloring (if using) and stop mixing as soon as it’s blended.
Spoon filling over crusts, filling each about 3/4 full.
Bake 14 to 18 minutes, until edges look set but centers still have a tiny jiggle.
Turn off oven, crack the door open, and let them sit 5 minutes. Cool to room temp, then chill at least 4 hours.
Melt chocolate chips, then spoon a little on each chilled cheesecake. Sprinkle chopped Andes on top and chill 15 minutes to set.

Mint Oreo Cheesecake Bites and Other Mini Mint White Chocolate Cheesecakes Ideas

If you want that full-on cookie-and-mint vibe, go for Mint Oreo Cheesecake Bites by swapping the crust to crushed chocolate sandwich cookies (no extra sugar needed if your crumbs are sweet). It makes the base darker, crunchier, and more “snackable,” like a cookies-and-cream dessert that grew up.

For Mini Mint White Chocolate Cheesecakes, melt white chocolate and drizzle it over the set chocolate topping, or fold a few tablespoons of melted white chocolate into the batter (cool it first). It softens the mint edge and makes everything taste like a fancy candy box.

Pro Tips

Use room-temperature cream cheese so the batter turns silky, not lumpy.
Mix the egg in gently; overmixing adds air and can cause sinking.
Chill fully before topping so the chocolate sets neatly instead of melting into the surface.
Mint extract varies by brand, so start with 3/4 teaspoon if you want a softer mint.

Variations

Mini Mint Chocolate Oreo Cheesecakes: Use an Oreo-style crust and add 1 tablespoon cocoa powder to the filling.
Andes Mint Cheesecake Recipes for holidays: Add red or green sprinkles on the chocolate while it’s wet.
Extra-fudgy: Stir mini chocolate chips into the batter before baking.
No-dye version: Skip food coloring; the flavor still reads “mint,” just more natural-looking.

Troubleshooting Tips

Cracked tops: Oven was too hot or you baked too long; pull them when the center still jiggles slightly.
Grainy batter: Cream cheese was too cold; let it soften longer and beat until smooth before adding egg.
Cheesecakes sticking: Use liners, or chill thoroughly before removing from a mini cheesecake pan.
Mint too strong: Cut mint extract next time; for now, add a thicker chocolate topping to balance.

Ingredient Substitutions

Chocolate graham crumbs: Swap with crushed Oreos or chocolate wafer cookies.
Andes mints: Use mint baking chips or peppermint crunch bits for a different “mint candy” vibe.
Semi-sweet chips: Use dark chocolate for a sharper finish, or milk chocolate for sweeter minis.
Mint extract: Peppermint extract works, but use less (it can taste stronger).

Storage and Serving Suggestions

Store Andes Mint Mini Cheesecakes covered in the fridge for up to 4 days. For longer storage, freeze them on a tray until solid, then move to a freezer container for up to 2 months. Thaw overnight in the fridge so the texture stays creamy, not weepy.

Serve them cold for clean slices and the best snap from the chocolate topping. If you’re plating for guests, add a tiny extra sprinkle of chopped Andes right before serving so it looks fresh and intentional.

Andes Mint Mini Cheesecakes FAQs

Can I make Andes Mint Mini Cheesecakes in a regular muffin pan?

Yes. Use paper liners and start checking around 14 minutes since bake times vary by pan and oven.

How do I know mini cheesecakes are done?

The edges should look set, but the center should still jiggle slightly when you gently shake the pan.

Do I need a water bath?

No. Because they’re small, minis bake evenly without the fuss of a water bath.

Can I turn these into Mint Chocolate Oreo Cheesecake bites?

Absolutely. Use crushed Oreo-style cookies for the crust and keep everything else the same.

Why did my filling sink after baking?

Usually it’s from overmixing after adding the egg or from baking a bit too long. Mix gently and pull them when the center still has a small wobble.

Can I make Mini Mint White Chocolate Cheesecakes with this recipe?

Yes. Add a white chocolate drizzle on top, or fold a little cooled melted white chocolate into the batter for a sweeter finish.

What’s the best way to chop Andes mints?

Chill them first, then chop with a sharp knife. Cold candy breaks cleaner and doesn’t smear as much.