Charming Andes Mint Mini Cheesecakes

Midnight snack hour has a way of lowering expectations and sharpening cravings at the same time. I’m in my apartment kitchen, lights dim except for the one above the counter, while my college roommate scrolls through old photos on her phone and laughs at hairstyles we both regret. Finals week energy lingers even though it’s years later.

Someone mentions Andes mints, the kind that used to appear magically on restaurant checks, and suddenly the idea won’t let go. Cheesecake feels ambitious for this hour, but mini cheesecakes feel manageable. The pan fits perfectly on the counter, the mixer hums quietly, and there’s something calming about pressing crumbs into neat little wells.

The mint extract hits the air and cuts through the heaviness with a clean, cool note. Green food coloring turns the batter playful without tipping into novelty. As the cheesecakes bake, the kitchen feels steadier, quieter. These are small desserts, but they carry a lot of comfort. Sometimes that’s all you need to get through the night.

Short Description

Creamy mint cheesecakes with a chocolate graham crust, topped with glossy melted chocolate and crunchy Andes mint pieces, baked in perfect mini portions.

Key Ingredients

• Nonstick baking spray
• 1¼ cups chocolate graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons butter, melted
• 2 boxes cream cheese, 8 ounces each, softened
• ¼ cup plus 2 tablespoons sugar
• 1 large egg, room temperature
• 1 teaspoon mint extract
• 4 drops green food coloring
• 1¼ cups chocolate chips
• 15 Andes mints, coarsely chopped

Tools Needed

• Mini cheesecake pan
• Stand mixer or hand mixer
• Mixing bowls
• Rubber spatula
• Spoon or small measuring cup
• Microwave safe bowl

Cooking Instructions

Step 1: Prepare the Pan
Preheat the oven to 325°F. Spray the mini cheesecake pan generously with nonstick baking spray, making sure to coat the edges to prevent sticking.

Step 2: Make the Crust
In a bowl, combine the chocolate graham cracker crumbs, 2 tablespoons sugar, and melted butter. Stir until the mixture resembles damp sand. Divide evenly among the wells of the pan and press down gently with the back of a spoon. The crust should feel compact but not hard.

Step 3: Mix the Filling
In a stand mixer, beat the softened cream cheese with ¼ cup plus 2 tablespoons sugar until smooth and creamy. Scrape down the sides as needed to remove any lumps. Add the egg, mint extract, and green food coloring. Mix on low speed just until incorporated. Overmixing at this stage can add too much air and cause cracks.

Step 4: Fill the Pan
Spoon the cream cheese mixture over the prepared crusts, dividing evenly. Smooth the tops lightly with a spoon or spatula.

Step 5: Bake Gently
Bake at 325°F for 20 minutes. The centers should look set but still slightly soft. Do not open the oven door during baking. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecakes cool slowly for 5 to 10 minutes before removing them from the oven.

Step 6: Chill Thoroughly
Remove the pan from the oven and allow the cheesecakes to cool completely at room temperature. Transfer to the refrigerator and chill for several hours or overnight before removing from the pan.

Step 7: Add the Topping
Melt the chocolate chips in the microwave according to package instructions, stirring until smooth. Spoon a heaping tablespoon of melted chocolate over each chilled cheesecake and sprinkle with chopped Andes mints. Let the topping set before serving.

Why You’ll Love This Recipe

Minty Chocolate Balance: Cool mint cuts through the richness of the cheesecake and chocolate.

Perfect Portions: Mini size keeps things indulgent without feeling heavy.

Make Ahead Friendly: These chill beautifully and taste even better the next day.

Clean Presentation: Each cheesecake looks polished with minimal effort.

Crowd Pleasing Flavor: Familiar, nostalgic, and easy to love.

Mistakes to Avoid & Solutions

Lumpy Batter: Use fully softened cream cheese and scrape the bowl often.

Overmixed Filling: Mix on low after adding the egg to avoid cracks.

Cracked Tops: Avoid opening the oven door and use the slow cooling method.

Sticking to the Pan: Spray generously and chill fully before removing.

Watery Topping: Melt chocolate slowly and stir often to keep it smooth.

Serving and Pairing Suggestions

Serve chilled on a dessert platter with extra Andes mints nearby.

Pair with coffee, cold brew, or mint tea.

Ideal for dessert tables, holiday trays, or plated dinner desserts.

Garnish with a light dusting of cocoa for a clean finish.

Storage and Reheating Tips

Store cheesecakes in an airtight container in the refrigerator for up to 5 days.

Freeze individually, double wrapped, for up to 2 months.

Defrost overnight in the refrigerator.

Do not microwave to reheat, as texture will suffer.

FAQs

1. Can I use low fat cream cheese?
Full fat cream cheese gives the best texture. Low fat versions can turn grainy.

2. How do I know they’re done baking?
The edges should be set while the center remains slightly soft.

3. Can I skip the food coloring?
Yes. The flavor stays the same without it.

4. What if I don’t have a mini cheesecake pan?
Use a lined muffin tin and spray well for easy removal.

5. Can I make these ahead for an event?
Yes. They actually taste better after chilling overnight.

Tips & Tricks

Bring all dairy ingredients to room temperature before mixing.

Press crusts evenly for uniform baking.

Use a small offset spatula for clean chocolate topping.

Chill fully before decorating for best results.

Recipe Variations

Dark Chocolate Mint Cheesecakes
Replace chocolate chips with dark chocolate chips. Melt and top as directed. Flavor becomes richer and less sweet.

Cookie Crust Version
Swap chocolate graham crumbs with crushed chocolate sandwich cookies. Use the same butter amount and follow the same steps.

Extra Minty Twist
Add ½ teaspoon additional mint extract to the filling and reduce vanilla notes for a sharper mint finish.

Final Thoughts

These mini cheesecakes don’t try to impress with complexity. They win with balance, texture, and just enough nostalgia to feel familiar. Making them feels calm and deliberate, even late at night. Each step is simple, but the result feels thoughtful.

The mint stays cool, the chocolate stays rich, and the cheesecake stays smooth. They disappear quickly once served, usually without much conversation. That’s how you know they worked. Desserts like this don’t need explaining. They just need a fork.