Pin
This decadent Andes Mint Mini Cheesecakes recipe transforms ordinary cheesecake into a show-stopping dessert perfect for holidays or special gatherings. The combination of chocolate and mint creates an irresistible flavor profile that will have everyone asking for your secret recipe.
I first made these for a Christmas party when I needed something that would wow guests but wouldn't keep me in the kitchen all day. The moment I saw people's faces light up with that first bite of creamy mint filling and chocolate topping, I knew I had found my signature dessert.
Ingredients
- Chocolate graham cracker crumbs: create the perfect chocolatey base that complements the mint flavor beautifully
- Cream cheese: use full fat for best texture and flavor
- Mint extract: provides the distinctive fresh mint flavor without overpowering
- Green food coloring: adds a festive touch and visual cue to the mint flavor
- Andes mints for topping: gives that recognizable flavor and makes them instantly recognizable
- Chocolate chips: melted for topping creates a decadent ganache layer
Step-by-Step Instructions
- Prepare the Crust:
- Preheat your oven to 325°F and thoroughly coat your mini cheesecake pan with nonstick spray to ensure easy removal later. Mix graham cracker crumbs with sugar and melted butter until it resembles wet sand. The mixture should hold together when pressed but not be overly greasy. Divide evenly among the pan cavities and gently press down with the back of a spoon to create a firm foundation.
- Make the Filling:
- In your stand mixer with paddle attachment beat the softened cream cheese and sugar for a full 2 minutes until completely smooth and free of lumps. The texture should be silky and light. Add the egg room temperature is crucial here mint extract and green food coloring. Mix on low speed just until combined no more than 30 seconds to prevent incorporating excess air which can cause cracks.
- Bake to Perfection:
- Fill each cavity about three quarters full with the mint cheesecake mixture. Bake for exactly 20 minutes the centers should still have a slight jiggle. When done immediately prop the oven door open with a wooden spoon allowing cheesecakes to gradually cool for 5 to 10 minutes. This slow cooling process helps prevent the dramatic temperature change that causes cracks.
- Create the Topping:
- Once cheesecakes have chilled completely melt chocolate chips in 30 second increments stirring between each until smooth and glossy. Top each mini cheesecake with a generous tablespoon of melted chocolate allowing it to naturally spread to the edges. While still wet sprinkle with chopped Andes mints pressing gently so they adhere to the chocolate as it sets.
Pin
My favorite part of this recipe is watching the beautiful green filling contrast against the dark chocolate layers. It reminds me of the first time I had an Andes mint as a child after dinner at a restaurant. That memory of discovering that perfect chocolate mint combination is exactly what these cheesecakes recreate.
Preventing Cheesecake Cracks
Temperature is everything when making these mini delights. Ensuring your ingredients are at room temperature before mixing prevents uneven baking. The gradual cooling technique mentioned in the instructions is crucial when your cheesecakes leave the oven. If you rush this process you may notice small cracks forming on the surface. Remember that the chocolate topping will cover any imperfections so even if cracks appear your final presentation will still be flawless.
Make Ahead and Storage
These mini cheesecakes actually improve with time as the flavors meld together in the refrigerator. You can make them up to three days in advance and store covered in the refrigerator. For longer storage freeze the completely cooled cheesecakes without the chocolate topping in airtight containers for up to two months. When ready to serve thaw overnight in the refrigerator then add the chocolate topping and Andes mints just before presentation. The cheesecakes maintain their texture beautifully even after freezing.
Flavor Variations
While the classic mint and chocolate combination is hard to beat this versatile recipe welcomes creative adaptations. Try orange extract with a tablespoon of orange zest instead of mint for a chocolate orange version. For coffee lovers substitute espresso powder dissolved in a teaspoon of hot water for the mint extract and omit the food coloring. During holiday season peppermint extract with crushed candy canes as topping creates a festive alternative. The chocolate graham cracker base works wonderfully with all these variations.
Recipe FAQs
- → How do I prevent cracks in mini cheesecakes?
Do not over-mix the batter after adding the egg, avoid opening the oven door during baking, and let the cheesecakes cool slowly after turning off the oven to prevent temperature fluctuations.
- → Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor, but low-fat cream cheese can work in a pinch, though the results may be less creamy.
- → How should I store these mini cheesecakes?
Store the mini cheesecakes in the refrigerator. For longer storage, double-wrap them in freezer bags and store in a freezer container for up to 2 months.
- → Can I substitute the chocolate graham crackers?
Yes, regular graham crackers or crushed chocolate cookies can be used as substitutes for the crust if chocolate graham crackers are unavailable.
- → Do I have to use green food coloring?
No, the green food coloring is optional and mainly for aesthetic purposes. It does not affect the flavor of the cheesecake.