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Andes Mint Mini Cheesecakes

Elegant Andes Mint Mini Cheesecakes (Gourmet Chocolate Mint Recipe)

These Andes Mint Mini Cheesecakes are an elegant, portion-perfect dessert featuring a rich chocolate graham cracker crust, a silky peppermint-infused cheesecake filling, and a glossy chocolate ganache topped with chopped Andes mints. Perfect for holidays, dinner parties, and special occasions, they deliver classic chocolate-mint flavor in a refined, bakery-style presentation.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups chocolate graham cracker crumbs
  • 2 tbsp granulated sugar (for crust)
  • 5 tbsp unsalted butter, melted
  • 16 oz full-fat cream cheese, softened
  • 0.5 cup granulated sugar (for filling)
  • 0.5 cup full-fat sour cream, room temperature
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 0.5 cup Andes mint candies, finely chopped (for filling)
  • 0.25 tsp green gel food coloring (or to desired color)
  • 0.5 cup semi-sweet chocolate chips (for ganache)
  • 0.5 cup heavy cream
  • 0.25 cup Andes mint candies, chopped (for topping)

Equipment

  • muffin tin
  • paper liners
  • Mixing Bowls
  • electric mixer
  • Saucepan

Method
 

  1. Preheat oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper or foil liners.
  2. Mix chocolate graham cracker crumbs, sugar, and melted butter until evenly combined. Press about 1½ tablespoons into each liner. Bake for 5 minutes, then set aside to cool.
  3. Beat cream cheese and sugar until completely smooth. Add sour cream, peppermint extract, and vanilla, mixing just until combined.
  4. Add eggs one at a time, mixing on low speed just until incorporated. Stir in green food coloring to desired shade, then gently fold in chopped Andes mints.
  5. Divide batter evenly among crusts. Bake for 18–22 minutes, until edges are set and centers slightly jiggle. Turn off oven, crack door, and rest cheesecakes for 15 minutes.
  6. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  7. Heat heavy cream until just simmering. Pour over chocolate chips and let sit 5 minutes, then whisk until smooth.
  8. Spoon ganache over chilled cheesecakes and sprinkle with chopped Andes mints. Serve chilled.

Notes

All dairy ingredients should be fully at room temperature before mixing to ensure a smooth, crack-free cheesecake texture.

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