There’s something truly magical about the moment when my kitchen fills with the fresh, sweet scent of Andes Mint Mini Cheesecakes. I remember the first time I made these mint chocolate cheesecakes—it was a chilly afternoon, perfect for whipping up some chocolate mint treats that would warm our spirits and satisfy sweet cravings all at once. These little gems quickly became my go-to mini dessert cheesecakes, especially for those busy family days when I needed a quick, no-fuss treat that still wowed everyone. I actually stumbled upon this recipe while trying to find a no-bake cheesecake bites alternative to the more time-consuming desserts I usually made, and boy, was it an aha moment! The simplicity of using Andes mint chocolates melted into the creamy cheesecake filling made it not only fast to prepare but a real crowd-pleaser.
If you’ve ever had the struggle of balancing a busy schedule and wanting to serve something both impressive and family-loved, you’ll totally get why these Andes Mint Mini Cheesecakes are such a lifesaver. I often joke that making mini dessert cheesecakes like these is one of my kitchen’s little rituals — the perfect way to blend a hint of mint with rich chocolate all without turning on the oven. Plus, my kids adore anything mint chocolate and gobble these treats up quicker than I can say “Andes mint chocolates” — which, by the way, are the star ingredient here and absolutely essential for that iconic flavor. If you want to peek at a similar refreshing spin on a mint cheesecake, I highly recommend checking out this delightful Mint Cheesecake Recipe with Andes Candies and Chocolate Ganash.
And let me just say, if this is your first time making Andes Mint Mini Cheesecakes, don’t sweat it! I’ve learned some fun tricks along the way that make the process straightforward and even enjoyable. Once you try these no-bake cheesecake bites, they’ll feel like second nature, perfect for holiday cookie swaps or an anytime pick-me-up. So grab your favorite ingredients and join me as I walk you through everything you’ll need and how to get these mint chocolate cheesecakes just right. Trust me, your family will thank you, and you’ll love having these chocolate mint treats ready whenever you need a little something sweet.
Ingredients:
When I whip up Andes Mint Mini Cheesecakes, I stick to a simple but flavorful mix that captures the mint and chocolate magic perfectly. Here’s what you’ll need:
- 1 cup crushed chocolate sandwich cookies (about 20 cookies) – I like using a food processor to get just the right crumb texture, but a zip-top bag and rolling pin works fine too.
- 3 tablespoons melted butter – I always go for unsalted butter; it gives better control over saltiness.
- 16 ounces cream cheese, softened – Room temperature is key here to get a smooth cheesecake filling.
- 3/4 cup powdered sugar – This gives just the right sweetness without overpowering the mint.
- 1 teaspoon vanilla extract – Adds a warm depth to the filling.
- 1 cup heavy whipping cream – For luscious, fluffy no-bake cheesecake bites.
- 1 teaspoon peppermint extract – A little goes a long way for that refreshing mint boost.
- 12-15 Andes mint chocolates, chopped – Of course, the stars of the show! I always buy these in bulk from my local grocery store’s candy aisle, especially around holidays.
A little tip from my kitchen: when making Andes Mint Mini Cheesecakes, always chop the Andes mint chocolates finely for better distribution in the filling, so each bite gets that sweet minty surprise. And if you want to save some time, you can crush the cookies and chop the chocolates ahead of time and store them in airtight containers—this seriously cuts down prep time on busy days. Speaking of saving money, I’ve found that buying Andes mint chocolates around sales or during holiday specials helps keep these mini dessert cheesecakes budget-friendly.
If you’re curious about swapping things up a bit, I’ve seen other terrific recipes that use a graham cracker crust or include a drizzle of chocolate ganache on top—both add lovely twists. For some inspiration, take a peek at this lovely Oreo Chocolate Mint Cheesecakes recipe for ideas on variations and ingredient swaps.
Finally, if you happen to have leftover ingredients like cream cheese or heavy cream after making Andes Mint Mini Cheesecakes, don’t toss them! Cream cheese stays good in the fridge for up to two weeks if unopened, and heavy cream can be frozen in small portions for later recipes. These little storage tricks really help when juggling multiple desserts or meals in a week.
How to Make – Step-by-Step:
Making Andes Mint Mini Cheesecakes is one of those recipes that once you get the hang of it, feels like second nature. Plus, they’re no-bake cheesecake bites, so no oven stress here—perfect for a quick mint chocolate cheesecakes fix.
- Prepare your crust: First, crush your chocolate sandwich cookies into fine crumbs and combine them with melted butter until it resembles wet sand. I like to press this mixture firmly into the bottoms of a lined mini muffin tin or silicone molds. Don’t worry if the crust isn’t perfectly even—these mini dessert cheesecakes are all about charm, not perfection.
- Chill the crust: Pop the crusts into the fridge while you move on to the filling. This waiting step helps the base firm up and hold better when serving.
- Make the filling: Using a stand mixer or hand mixer, beat softened cream cheese until creamy and smooth. Add powdered sugar and vanilla extract, then mix until combined. This is where the magic begins! The filling should feel velvety but thick.
- Add mint flavor: Stir in the peppermint extract carefully—start with less if you’re cautious, because you can always add more. Then gently fold in most of your chopped Andes mint chocolates, saving some for sprinkling on top later.
- Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks. Folding this into the cream cheese mixture creates that light, airy texture that no-bake cheesecake bites are known for.
- Assemble: Spoon or pipe the filling onto your chilled crusts, topping each one with the reserved chopped Andes mint chocolates for that pretty finishing touch.
- Final chill: Let the Andes Mint Mini Cheesecakes chill in the fridge for at least 4 hours or overnight. This part is worth the wait because it helps everything set perfectly, and the flavors meld beautifully.
I learned the hard way with Andes Mint Mini Cheesecakes that rushing the chill time results in a filling that’s too soft to hold its shape—I’ve seen the mini cheesecakes ooze out before, and trust me, it’s not pretty!
While the Andes Mint Mini Cheesecakes are chilling, I usually start cleaning up the kitchen or prepping dinner, making the most of that downtime. Your kitchen will smell heavenly, with the delicate scent of mint combined with chocolate wafting through the air—one of my favorite kitchen moments.
If you want detailed tips or troubleshooting advice, this post about Mini Mint Cheesecakes with Andes Mints Recipe and Presentation really helped me with presentation ideas and fixing common filling texture issues. Also, for additional no-bake cheesecake bites inspiration, you might like this easy mini blueberry cheesecakes recipe I often turn to for berry lovers.
Serving:
The true joy of Andes Mint Mini Cheesecakes comes at serving time. My kids absolutely adore grabbing these chocolate mint treats after meals or during holiday parties. They’re the perfect size for little hands and just enough sweetness without going overboard. I’ve found that pairing these mini dessert cheesecakes with a hot cup of coffee, peppermint tea, or even a cold glass of milk really complements the refreshing mint flavor.
We especially enjoy making Andes Mint Mini Cheesecakes for special occasions like Christmas cookie exchanges, Valentine’s Day gatherings, or any informal get-together where a no-bake cheesecake bites offering is appreciated. The presentation is simple but festive—just a sprinkle of chopped Andes mint chocolates on top adds a pretty green hint that catches everyone’s eye. Sometimes I even add a small dollop of whipped cream with a few mini chocolate chips for an elegant touch.
If you happen to have leftovers (which is rare, but hey, it happens!), these Andes Mint Mini Cheesecakes store beautifully in an airtight container in the fridge for up to 4 days. I sometimes crumble the leftover mini cheesecakes over vanilla ice cream for a fun and decadent dessert twist.
For seasonal changes, I’ve played around with adding crushed candy canes or swapping peppermint extract for a splash of orange extract for a chocolate-orange twist—both are family-approved variations. My friends who visit always ask for the recipe when they see these chocolate mint treats on my dessert table! And if you want some extra ideas for mini dessert cheesecakes to serve alongside, check out this easy-to-make mini mushroom and spinach quiche recipe that pairs wonderfully at brunch or buffet-style meals.
FAQs:
Absolutely! These mini dessert cheesecakes are perfect for making a day or two ahead. Just keep them in an airtight container in the fridge and add your topping right before serving to keep them fresh. I’ve made batches early for holiday parties and they hold up beautifully.
While Andes mint chocolates give these cheesecakes their signature flavor, you can substitute with any mint chocolate or even thin mint cookies chopped finely for a similar effect. I’ve tried it with peppermint baking chips, and though the flavor shifts slightly, the cheesecake still tastes delightful. Just be mindful of the sweetness level.
Make sure you press the crust firmly and chill before adding the filling. I’ve found that letting the crust set in the fridge for at least 30 minutes helps prevent sogginess. If you’re worried, a quick 5-minute blast in the freezer before filling also works wonders.
You can, but I recommend freezing before assembling the filling or freezing fully assembled cheesecakes on a tray, then transferring to airtight containers. Thaw them in the fridge overnight before serving. I once forgot and thawed mine too quickly—they got a bit watery, so slow thawing is key.
I haven’t tried this myself, but friends have substituted vegan cream cheese and coconut cream with good results. Using dairy-free Andes-style chocolates helps keep the flavor close to the original.
Serve Andes Mint Mini Cheesecakes on a pretty platter with mint leaves or chocolate curls for garnish. Little toothpicks make them easy for guests to grab. I saw some fun presentation ideas here on Mini Mint Cheesecakes with Andes Mints Recipe and Presentation that gave me great pointers.
Chilling longer usually solves this, but if you need a quick fix, adding a bit more whipped cream and folding it in can help thicken the mixture. Also, be sure not to overmix when folding cream in, or you might lose that fluffy texture.
For even more peppermint inspiration and advice on handling mint chocolate cheesecakes, this wonderful Oreo Chocolate Mint Cheesecakes – Sugar and Soul article is a gem!
My Final Thoughts:
These Andes Mint Mini Cheesecakes really hold a special place in my heart—and my family’s dessert rotation. Each bite reminds me of those cozy afternoons crafting easy, no-bake cheesecake bites that become instant favorites. The recipe is flexible, dependable, and just downright fun to make. My Andes Mint Mini Cheesecakes Pro Tips:
- Always chill the crust before filling to get that perfect base every time.
- Gradually add peppermint extract to balance the mint flavor without overpowering.
- Use quality Andes mint chocolates chopped finely for even flavor distribution.
Over the years, we’ve tried three wonderful variations that everyone loved: the classic mint version, a peppermint mocha kick using espresso powder in the filling, and a lighter raspberry-mint combo by swirling in raspberry preserves. My kids adore the classic, while the adults lean toward the mocha twist. It’s fun to customize these mini dessert cheesecakes, making them a treat for all tastes.
If you’ve been eyeing a chocolate mint treat that’s easy, adorable, and totally tasty, I encourage you to give these Andes Mint Mini Cheesecakes a try. You might just find yourself adding them to every holiday and family gathering like we do. I hope your kitchen fills with that lovely minty aroma and that your loved ones enjoy every creamy bite as much as mine do!
And hey, for other mini cheesecake inspirations to round out your dessert repertoire, don’t miss the mini blueberry cheesecakes or this festive peppermint cheesecake mousse pie — they’re both delightful companions to your Andes Mint Mini Cheesecakes adventure. Happy baking, friend!
Andes Mint Mini Cheesecakes
Delight in these creamy Andes Mint Mini Cheesecakes that combine rich cheesecake with refreshing mint chocolate flavors in a perfect bite-sized treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 24 mini cheesecakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 12 Andes mint chocolates, chopped
- Whipped cream, for garnish (optional)
Instructions
- Preheat oven to 325°F (160°C) and line a mini muffin tin with paper liners.
- Combine chocolate cookie crumbs and melted butter; press mixture firmly into the bottom of each liner to form crust.
- Beat cream cheese and sugar together until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream until fully incorporated.
- Fold in chopped Andes mints gently.
- Divide the cheesecake batter evenly over the crusts in the muffin tin.
- Bake for 18-20 minutes until centers are set but slightly jiggly.
- Allow cheesecakes to cool completely, then refrigerate for at least 3 hours.
- Garnish with whipped cream and an Andes mint if desired before serving.
Notes
For an extra minty touch, drizzle melted Andes chocolates on top before serving.