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Andes Mint Mini Cheesecakes

If you love cheesecake and chocolate mint candies, these Andes Mint Mini Cheesecakes dessert is going to disappear quick.

andes mint mini cheesecakes

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Andes Mint Mini Cheesecakes

What is it about Andes Mints? It’s in the snap when you bite into them, the smooth texture, or the perfect combination of chocolate and mint? Whatever it is, it gets even better when you use them to make cheesecake. This Andes Mint cheesecake is the perfect dessert to make on National Chocolate Mint Day. Of course, you may want to buy more than you need for the recipe because, let’s face it, you’re going to be eating them as you make the recipe. Better to have too many than not enough, right? If you love cheesecake and chocolate mint candies, this dessert is going to disappear quick. There are many different flavors of cheesecake, but this by far is my family’s favorite.

andes creme de menthe cheesecake 

Makes 20 mini cheesecakes

Chocolate Mint Cheesecake Recipes Ingredients

  • 1 1/4 C finely crushed Oreos, (about half a package)
  • 2 TBSP Sugar
  • 4 TBSP unsalted sweet cream butter, melted
  • 2 – 8 oz cream cheese, softened
  • 1/4 C sugar
  • 1 large egg
  • 1 tsp pure mint extract
  • 3 drops of leaf green food coloring
  • 1 package of Andes mint
  • 1 bag of Ghirardelli melting chocolate
  • 1/2 C heavy whipping cream
  • 1/4 C powder sugar
  • 1 tsp vanilla

the best mini mint cheesecake

Andes Creme de Menthe Cheesecake Tools 

 

 

How to Make the Best Mini Mint Cheesecake

Preheat oven to 350 degrees.

Using a blended or food processor, grind up the Oreo to crumbs.

Scoop, 1 1/4 C of the Oreo crumbs into a large bowl.

Add in the 2 TBSP sugar and 4 TBSP of melted butter.

Mix until wet sand like texture.

Scoop, 4 TBSP of the crust mixture into the cupcake liners and lightly press down.

In a standing mixer, combine the cream cheese and sugar and mix on medium speed until combined.

Mix in the egg, mint and food coloring and mix until combined and creamy.

Scoop cheesecake batter into the cupcake liners and fill about 3/4 way.

Bake in the oven for about 30-40 minutes or until set.

Place onto a wire rack and cool to room temperature.

Place into the fridge to cool overnight.

mint oreo cheesecake cupcakes

Next Day Andes Mint Mini Cheesecakes

Using a double broiler, melt the chocolate until smooth.

Spoon a little bit of chocolate onto the center of the cheesecakes.

Let chocolate harden.

Using a standing mixer, combine the heavy whipping cream, powder sugar and vanilla and mix on medium speed until stiff peaks form.

Scoop whipped cream into piping bag and pipe a dollop of whipped cream onto the center of the chocolate.

Top with an Andes mint.

Enjoy!

baked mint cheesecake

Yield: 20

Andes Mint Mini Cheesecakes

andes creme de menthe cheesecake

If you love cheesecake and chocolate mint candies, these Andes Mint Mini Cheesecakes dessert is going to disappear quick.

Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 12 hours
Total Time 12 hours 55 minutes

Ingredients

  • 1 1/4 C finely crushed oreos, (about half a package)
  • 2 TBSP Sugar
  • 4 TBSP unsalted sweet cream butter, melted
  • 2 8 oz cream cheese, softened 
  • 1/4 C sugar
  • 1 large egg
  • 1 tsp pure mint extract
  • 3 drops of leaf green food coloring 
  • 1 package of Andes mint 
  • 1 bag of Ghirardelli melting chocolate
  • 1/2 C heavy whipping cream 
  • 1/4 C powder sugar
  • 1 tsp vanilla

Andes Creme de Menthe Cheesecake Tools 

  • Piping bag 
  • Star tip
  • 1 cupcake pan
  • cupcake liners

Instructions

  1. Preheat oven to 350 degrees.
  2. Using a blended or food processor, grind up the Oreo to crumbs.
  3. Scoop, 1 1/4 C of the Oreo crumbs into a large bowl.
  4. Add in the 2 TBSP sugar and 4 TBSP of melted butter.
  5. Mix until wet sand like texture.
  6. Scoop, 4 TBSP of the crust mixture into the cupcake liners and lightly press down.
  7. In a standing mixer, combine the cream cheese and sugar and mix on medium speed until combined.
  8. Mix in the egg, mint and food coloring and mix until combined and creamy.
  9. Scoop cheesecake batter into the cupcake liners and fill about 3/4 way.
  10. Bake in the oven for about 30-40 minutes or until set.
  11. Place onto a wire rack and cool to room temperature.
  12. Place into the fridge to cool overnight
  13. Using a double broiler, melt the chocolate until smooth.
  14. Spoon a little bit of chocolate onto the center of the cheesecakes.
  15. Let chocolate harden.
  16. Using a standing mixer, combine the heavy whipping cream, powder sugar and vanilla and mix on medium speed until stiff peaks form.
  17. Scoop whipped cream into piping big and pipe a dollop of whipped cream onto the center of the chocolate.
  18. Top with an Andes mint.
  19. Enjoy!

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 211Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 142mgCarbohydrates: 17gFiber: 0gSugar: 13gProtein: 3g

Nutrition may vary depending on the products used.

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andes mint mini cheesecakes

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