Introduction

These Mini Andes Mint Cheesecakes are a delightful combination of creamy mint-flavored filling, rich chocolate ganache, and a crunchy Oreo crust. Perfect as festive treats or anytime you crave a refreshing twist on classic cheesecake.

Mini Andes Mint Cheesecakes with Chocolate Ganache Recipe - Recipe Image

Ingredients

1 1/4 cups Oreo cookie crumbs
1 tablespoon granulated sugar
4 tablespoons salted butter, melted
2 (8-ounce) packages cream cheese, room temperature
1/2 cup sugar
1 large egg, room temperature
1/2 teaspoon mint extract
3 teaspoons green food coloring
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
3/4 cup Andes mints, chopped (about 20 unwrapped mints)
Optional Garnish: 12 Andes mints, Oreo crumbs, and whipped cream

Instructions

Step 1: Preheat the oven to 325°F and line a 12-cup muffin pan with liners. Lightly spray each liner with non-stick spray.
Step 2: In a medium bowl, combine Oreo cookie crumbs, granulated sugar, and melted butter. Divide this mixture evenly into the muffin liners (about 2 level tablespoons each) and press down gently to form the crust.
Step 3: Beat the cream cheese in a mixer until smooth and creamy. Add the sugar and continue mixing.
Step 4: Mix in the egg, mint extract, and green food coloring on low speed until just combined.
Step 5: Fold in the chopped Andes mints gently, then spread the cream cheese mixture evenly over the prepared crusts, filling each about three-quarters full.
Step 6: Bake for 20 minutes. After baking, turn off the oven, crack the door open, and let the cheesecakes cool inside for 10 minutes before removing them.
Step 7: Chill the cheesecakes in the refrigerator for at least 6 hours, or until set.
Step 8: To make the ganache, heat the heavy cream in the microwave on high for 40 seconds. Immediately add the chocolate chips, cover, and let sit for 3-5 minutes, then stir until smooth.
Step 9: Spoon about 1 tablespoon of ganache on top of each chilled cheesecake. Let set for 5 minutes.
Step 10: Garnish each mini cheesecake with a dollop of whipped cream, an Andes mint, and a sprinkle of Oreo crumbs before serving.

Tips & Variations

Use room temperature ingredients to ensure a smooth cheesecake batter without lumps.
For a stronger mint flavor, add a few drops of peppermint extract along with the mint extract.
Substitute the Oreo crust with crushed graham crackers or chocolate wafer cookies for a different texture.
Make this recipe ahead of time; the flavors deepen with overnight chilling.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 4 days. Keep the ganache and garnishes separate until just before serving to maintain freshness. Reheat ganache briefly if needed to re-soften before topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mint extract instead of Andes mint pieces?

Yes, you can use regular mint extract, but the chopped Andes mints add a unique texture and chocolate-mint flavor that enhances the cheesecake.

Do I need to bake mini cheesecakes if I’m using pre-made crusts?

Even with pre-made crusts, the cheesecake filling needs to be baked to set properly. You can prepare the crusts first, then follow the recipe to bake the filling.

Mini Andes Mint Cheesecakes with Chocolate Ganache Recipe

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These Mini Andes Mint Cheesecakes are a delightful combination of creamy mint-flavored cheesecake, chocolate ganache, and a crunchy Oreo crust. Perfect as individual servings for parties or a special treat, each cheesecake is topped with a luscious chocolate ganache, whipped cream, and an Andes mint for a refreshing and indulgent dessert experience.

Author: Lila
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 6 hours 40 minutes
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 1/4 cups Oreo cookie crumbs
1 Tablespoon granulated sugar
4 Tablespoons salted butter, melted

Cheesecake Filling

2 (8 ounce) packages cream cheese, room temperature
1/2 cup sugar
1 large egg, room temperature
1/2 teaspoon mint extract
3 teaspoons green food coloring
3/4 cup Andes mints, chopped (about 20 unwrapped mints)

Chocolate Ganache

1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Optional Garnish

12 Andes mints
Additional Oreo crumbs
Whipped cream

Instructions

Preheat Oven and Prepare Muffin Pan: Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners and lightly spray each with non-stick spray to prevent sticking.
Make the Crust: In a medium bowl, combine the Oreo cookie crumbs, granulated sugar, and melted salted butter. Stir until well mixed. Divide the mixture evenly among the 12 muffin liners, about 2 level tablespoons each, pressing down gently to form a firm crust base for each cheesecake.
Prepare the Cheesecake Filling: Using a standing mixer or handheld mixer, beat the room temperature cream cheese until smooth and creamy. Gradually blend in 1/2 cup sugar. Add the egg, mint extract, and green food coloring on a low mixer setting until fully combined. Gently fold in the chopped Andes mints just until distributed throughout the mixture.
Assemble and Bake: Pour the cheesecake filling evenly over the crusts in the muffin liners, filling a little more than 3/4 full. Bake in the preheated oven for 20 minutes. After baking, turn off the oven but leave the pan inside. Prop the oven door open slightly and allow the cheesecakes to cool for 10 minutes before removing.
Chill: Once cooled to room temperature, transfer the cheesecake pan to the refrigerator and chill for at least 6 hours to set properly.
Prepare the Chocolate Ganache: Heat the heavy cream in a microwave-safe measuring cup on high for 40 seconds. Immediately add the semi-sweet chocolate chips to the hot cream, cover, and let sit for 3-5 minutes. Stir the mixture until smooth and glossy.
Finish the Cheesecakes: Remove the chilled cheesecakes from the pan and peel off the muffin liners. Spoon about 1 tablespoon of chocolate ganache onto each cheesecake and let set for about 5 minutes. Top each with a dollop of whipped cream, an Andes mint, and a sprinkle of Oreo crumbs before serving.
Serve and Enjoy: Serve these mini cheesecakes as an impressive and delicious dessert that combines mint, chocolate, and creamy textures perfectly.

Notes

For best results, ensure cream cheese and egg are at room temperature to avoid lumps in the batter.
Do not overmix the cheesecake filling to prevent incorporating too much air; this keeps the texture dense and creamy.
Allow cheesecakes to chill fully; this helps them set perfectly and makes them easier to remove from liners.
You can use a muffin pan with silicone liners for easier removal if desired.
Store leftover cheesecakes in an airtight container in the fridge for up to 3 days.
To make ahead, you can prepare ganache and topping in advance and assemble just before serving.

Keywords: mini cheesecakes, Andes mints cheesecake, mint cheesecake, Oreo crust cheesecake, chocolate ganache dessert, individual cheesecakes, holiday dessert