A cute little party size minty cheesecake topped with chocolate and sprinkled with Andes Mints!
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.
What You Need to Make Andes Mint Mini Cheesecakes
- Chocolate Graham Crackers
- Sugar
- Butter
- Cream Cheese
- Egg
- Mint Extract
- Green Food Coloring
- Chocolate Chips
- Andes Mints
How to Make Andes Mint Mini Cheesecakes
- Preheat oven to 325 and line muffin pan with muffin liners.
- Combine 8 chocolate Graham Crackers, 2 tbsp sugar, and 4 tbsp melted butter in a food processor. Divide evenly between the muffin liners and press down firmly with the bottom of a cup.
- Mix together 16 oz softened cream cheese and 1/4 cup + 2 tbsp sugar until smooth and creamy. Add 1 egg, 1 tsp mint extract, and 4 drops of green food coloring 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 and melt 1 cup chocolate chips. Top each cheesecake with a heaping tablespoon of chocolate and embellish with a few pieces of chopped Andes Mints.
Tips for Making Andes Mint Mini Cheesecakes
- Make sure to plan ahead and let your cream cheese soften before making these. You will have lumps if you use cold cream cheese.
- Don’t open the oven door while these are baking, you want consistent heat to avoid cracks in the cheesecake.
- These freeze well safely in a freezer bag. Just be sure to thaw in the refrigerator, not on the counter.
For More Desserts, Check Out:
- Pecan Pie Cheesecake Bars
- Easy Apple Pie
- Easy Carmelita Bars
- Mini S’mores Pies
- No Churn Blueberry Cheesecake Ice Cream
- Lazy Chocolate Chip Cookie Bars
- Golden Graham S’mores Bars
- Oreo Dirt Cake Cups
Andes Mint Mini Cheesecakes
Andes Mint Mini Cheesecakes, a cute little party size minty cheesecake topped with chocolate and sprinkled with Andes Mints!
Ingredients
Graham Cracker Crust
- 8 Chocolate Graham Crackers
- 2 tbsp Sugar
- 4 tbsp Butter, Melted
Cheesecake
- 16 oz Cream Cheese, Softened
- 1/4 cup + 2 tbsp Sugar
- 1 Egg
- 1 tsp Mint Extract
- 4 drops Green Food Coloring
- 1 cup Chocolate Chips, Melted
- Chopped Andes Mints
Instructions
- Preheat oven to 325 and line muffin pan with muffin liners.
- Combine Graham Crackers, sugar, and melted butter in a food processor. Divide evenly between the muffin liners and press down firmly with the bottom of a cup.
- Mix together softened cream cheese and sugar until creamy. Add egg, mint extract, and green food coloring 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 and melt chocolate chips. Top each cheesecake with a heaping tablespoon of melted chocolate and embellish with a few pieces of chopped Andes Mints.