Creamy, with a chocolate crust and smooth mint filling! Easy, no water bath, and the perfect make ahead dessert!

A Chocolate Mint Lover’s Dream Dessert!

I don’t know about you, but I think the best part of a meal at Olive Garden is the Andes Mint. Just that one little mint is so satisfying!

The first time I made these Andes Mint Mini Cheesecakes, I tested the cheesecake mixture and was worried about the outcome because it wasn’t very sweet. I decided to stick to the recipe and was pleasantly surprised when I had a bite of the finished cheesecake! It was just sweet enough, the perfect combination of chocolate and mint.

If you love a hint of mint as much as I do, then you’ll love these Mint Oreo Cheesecake Bars, Grasshopper Mint Cookies, Andes Mint Cake Mix Cookies, Mint Oreo Pudding Cookies, and Mint Brownies, too!

What You’ll Love About this Recipe:

• Taste Like Your Favorite After-Dinner Mint – Just creamier and way more fun!
• No Water Bath – No stress, no big cheesecake commitment.
• Everyone Gets Their Own – No slicing.
• Mint Flavor is Refreshing – Not overpowering.
• Make Ahead – Perfect for making ahead, and they freeze great, too!

Ingredients You’ll Need for the Crust:

• 1 cup Oreo Crumbs
• 2 1/2 tbsp Butter, Melted

The Cheesecake Filling:

• 2 (8 oz) Cream Cheese, Softened
• 1/4 cup + 2 tbsp Sugar
• 1 Egg
• 1 tsp Mint Extract
• Green Food Coloring

And the Ganache:

• 1/2 cup Chocolate Chips
• 1 1/2 tbsp Butter
• 2 tsp Milk
• 2 tsp Corn Syrup

How to Make Andes Mint Mini Cheesecakes

• Preheat oven to 325 and line muffin pan with muffin liners.
• Place enough Oreos in a food processor to make 1 cup crumbs. Then pulse in 2 1/2 tbsp melted butter until well combined.
• Mix together 2 (8 oz) softened cream cheese and 1/4 cup + 2 tbsp sugar until smooth and creamy. Add 1 egg, 1 tsp mint extract, and green food coloring until desired color is reached and beat until just combined.
• Spoon cream cheese mixture over each crust until evenly distributed.
• Bake for 20 minutes. Turn off the oven and prop the door open slightly. Allow the cheesecakes to cool down in the oven for 10 minutes before removing.
• After the 10 minutes, remove from the oven and chill overnight before removing from the pan.
• Once set, remove the cheesecakes from the liners.
• Make ganache by melting together 1/2 cup chocolate chips, 1 1/2 tbsp butter, 2 tsp milk, and 2 tsp corn syrup in the microwave for 30 seconds. Stir until completely well combined and smooth.
• Top each cheesecake with a heaping tablespoon of ganache and embellish with a few pieces of chopped Andes Mints.

FREQUENTLY ASKED QUESTIONS:

How strong is the mint flavor?

The mint flavor is smooth and balanced – not overpowering.

Can I freeze Andes Mint Mini Cheesecakes?

Yes! These freeze very well. Once fully chilled, freeze them in a freezer safe container. Thaw overnight in the refrigerator before serving.

How do I know when mini cheesecakes are done baking?

They are done when the edges are set and the centers still have a slight jiggle. They will continue to firm up as they cool and chill in the refrigerator.

Can I make these ahead of time?

Absolutely. Mini Cheesecakes are perfect for making ahead. In fact, their texture improves after chilling, making them ideal for parties and holidays.

More Minty Recipes:

• Mint Oreo Cheesecake Bars
• Mint Oreo Brownies
• Grasshopper Mint Cookies
• Andes Mint Cake Mix Cookies
• Mint M&M Christmas Pretzels with Hugs
• Mint Brownies
• Mint Chocolate Cake Mix Cookies
• Chocolate Mint Oreo Cookies
• Mint Oreo Pudding Cookies
• Mint Chocolate Chip Cookies