A cute little party size minty cheesecake topped with chocolate ganache and sprinkled with Andes Mints!

Andes Mini Cheesecakes
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 Need for the Crust:
- 1 cup Oreo Crumbs
- 2 1/2 tbsp Butter, Melted
And 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 chocolate and embellish with a few pieces of chopped Andes Mints.


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

Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes, a cute little party size minty cheesecake topped with chocolate ganache and sprinkled with Andes Mints!
Ingredients
Crust
- 1 cup Oreo Crumbs
- 2 1/2 tbsp Butter, Melted
Cheesecake Filling
- 2 (8 oz) Cream Cheese, Softened
- 1/4 cup + 2 tbsp Sugar
- 1 Egg
- 1 tsp Mint Extract
- Green Food Coloring
Ganache
- 1/2 cup Chocolate Chips
- 1 1/2 tbsp Butter
- 2 tsp Milk
- 2 tsp Corn Syrup
Instructions
- 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 melted butter until well combined.
- Mix together softened cream cheese and sugar until creamy. Add egg, 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 chocolate chips, butter, milk, and corn syrup in the microwave for 30 seconds. Stir until completely well combined and smooth.
- Top each each cheesecake with a heaping tablespoon of chocolate and embellish with a few pieces of chopped Andes Mints.

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