Mini Andes Mint Cheesecakes with Chocolate Ganache Recipe
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.
- 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
