Nothing quite captures the essence of indulgence like the perfect combination of rich chocolate and refreshing mint. These Andes Mint Mini Cheesecakes have become my go-to dessert whenever I want to impress guests without spending hours in the kitchen. The beauty of this no-bake Andes Mint Mini Cheesecake recipe lies in its simplicity, you get all the creamy, dreamy texture of traditional cheesecake with that irresistible mint-chocolate flavor that makes Andes candies so beloved.
What makes these Andes Mint Mini Cheesecakes truly special is how the cool, silky cheesecake filling perfectly balances the crisp chocolate cookie crust and those signature green mint pieces on top. Each bite of this Andes Mint Mini Cheesecake delivers that nostalgic taste of after-dinner mints, but in an elegant, portion-controlled presentation that’s perfect for dinner parties or family gatherings. The best part? These Andes Mint Mini Cheesecakes require no baking skills whatsoever, just a bit of patience while they chill to perfection.
Ingredients
For the Crust:
- 20 chocolate sandwich cookies (like Oreos), crushed
- 3 tablespoons unsalted butter, melted
- Pinch of salt
For the Cheesecake Filling:
- 16 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2-3 drops green food coloring (optional)
- 1/2 cup Andes mint candies, chopped (plus extra for garnish)
For Topping:
- Additional chopped Andes mints
- Fresh mint leaves (optional)
Substitution Options:
- Gluten-free: Use gluten-free chocolate cookies for the crust
- Dairy-free: Substitute with dairy-free cream cheese and coconut cream
- Lower sugar: Replace powdered sugar with stevia-based powdered sweetener
- Mint alternatives: Use crushed peppermint candies or mint chocolate chips
Time & Planning
- Prep time: 20 minutes
- Chill time: 4 hours (or overnight)
- Total time: 4 hours 20 minutes
Make-Ahead Tips:
These mini cheesecakes actually taste better after chilling overnight, making them perfect for preparing a day before your event. You can crush the cookies and prepare the crust up to two days ahead, storing covered in the refrigerator.
Time-Saving Strategy:
While the crusts are chilling (about 30 minutes), prepare your cheesecake filling. This overlap saves precious time and ensures everything stays properly chilled.
How to Make It
1. Prepare the Mini Cheesecake Pans
Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. This prevents sticking and makes removal much easier.
2. Make the Cookie Crust
Crush the chocolate cookies in a food processor until they form fine crumbs with a few slightly larger pieces for texture. Mix with melted butter and salt until the mixture holds together when pressed. Divide evenly among the muffin cups, pressing firmly into the bottom. Chill for 30 minutes while you prepare the filling.
3. Whip the Cream
In a large bowl, whip the heavy cream until stiff peaks form. Set aside in the refrigerator – this will be folded into your cheesecake mixture for that perfect light texture.
4. Create the Cheesecake Base
Beat the softened cream cheese until completely smooth and fluffy, about 3 minutes. Gradually add powdered sugar, vanilla, and peppermint extract. Beat until well combined. Add food coloring if you want that classic mint green tint.
5. Fold and Combine
Gently fold the whipped cream into the cream cheese mixture in three additions, being careful not to deflate the cream. Fold in the chopped Andes mints last, distributing them evenly throughout.
6. Assemble the Cheesecakes
Divide the filling evenly among the prepared crusts, smoothing the tops with a small offset spatula. The filling should come just to the top of each liner.
7. Chill and Set
Cover with plastic wrap and refrigerate for at least 4 hours or overnight. The longer they chill, the better they’ll hold their shape when served.
8. Add Final Touches
Just before serving, garnish each mini cheesecake with additional chopped Andes mints and a small fresh mint leaf if desired.
Nutrition Overview
Each mini cheesecake contains approximately:
- Calories: 280-320 per serving
- Protein: 4-5 grams
- Carbohydrates: 25-30 grams
- Fat: 18-22 grams
These treats provide calcium from the cream cheese and a moderate amount of protein. The portion-controlled size helps with mindful indulgence. Nutritional values may vary based on specific ingredients and portion sizes used.
Healthier Variations
Lighter Version: Use reduced-fat cream cheese and substitute half the heavy cream with Greek yogurt for added protein and fewer calories. The texture will be slightly denser but still delicious.
Sugar-Reduced Option: Replace powdered sugar with a stevia-based alternative, reducing sweetness by about 30%. The mint flavor will be more prominent.
Portion Control: Make these in mini muffin tins for even smaller portions – perfect for satisfying sweet cravings without overindulging.
Serving Ideas
These Andes Mint Mini Cheesecakes shine as individual desserts at dinner parties, where guests can easily grab their own portion. These Andes Mint Mini Cheesecakes are perfect alongside coffee or dessert wine for an elegant finish to any meal.
For casual gatherings, arrange Andes Mint Mini Cheesecakes on a tiered serving stand with other bite-sized desserts. They pair beautifully with fresh berries, which provide a tart contrast to the rich, minty sweetness of the Andes Mint Mini Cheesecakes.
Consider serving Andes Mint Mini Cheesecakes during the holidays, when mint and chocolate flavors are especially appreciated, or as a refreshing summer dessert when the cool mint provides a pleasant finish to warm-weather meals.
Common Mistakes & How to Fix Them
Mistake: Grainy or lumpy filling
Fix: Ensure cream cheese is fully softened before mixing, and beat thoroughly until completely smooth before adding other ingredients.
Mistake: Deflated, dense texture
Fix: Don’t overbeat once you add the whipped cream. Fold gently in three additions to maintain that light, airy texture.
Mistake: Crust won’t hold together
Fix: Make sure your cookie crumbs aren’t too fine, and add an extra tablespoon of melted butter if needed.
Mistake: Cheesecakes won’t release from pan
Fix: Always use paper liners or thoroughly grease your muffin tin. Let them come to room temperature for 10 minutes before removing.
Storage & Reheating
Store covered Andes Mint Mini Cheesecakes in the refrigerator for up to 5 days. These Andes Mint Mini Cheesecakes actually improve in flavor after the first day as the mint infuses throughout the creamy filling.
For longer storage, Andes Mint Mini Cheesecakes freeze beautifully for up to 3 months. Wrap each cheesecake individually in plastic wrap, then place them in a freezer bag. Thaw overnight in the refrigerator before serving.
No reheating is necessary, serve Andes Mint Mini Cheesecakes chilled straight from the refrigerator. For the creamiest texture, let them sit at room temperature for 5–10 minutes before serving.
Conclusion
These Andes Mint Mini Cheesecakes prove that impressive desserts don’t require complicated techniques or professional equipment. With their perfect balance of rich chocolate, cool mint, and creamy texture, these Andes Mint Mini Cheesecakes are guaranteed to become a favorite in your dessert repertoire. The no-bake convenience means you can whip up Andes Mint Mini Cheesecakes anytime the craving strikes, and the individual portions make them ideal for entertaining.
Give this Andes Mint Mini Cheesecake recipe a try and discover just how simple it is to create restaurant-quality desserts at home. I’d love to hear about your variations or any creative garnishes you try, drop a comment below and share your Andes Mint Mini Cheesecake adventures!
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Frequently Asked Questions
Can I make these without a muffin tin?
Yes! Use individual ramekins, small mason jars, or even a regular 9-inch springform pan. Adjust chilling time accordingly – larger pans may need an extra hour or two to set properly.
What if I don’t have Andes mints?
Substitute with any mint chocolate candy, crushed peppermint candies mixed with mini chocolate chips, or mint chocolate baking chips. The flavor will be slightly different but equally delicious.
Can I make these dairy-free?
Absolutely! Use dairy-free cream cheese and replace heavy cream with full-fat coconut cream. Chill the coconut cream overnight and whip only the thick portion that separates at the top.
How far ahead can I make these?
These are actually better when made 1-2 days ahead, allowing flavors to fully develop. They’ll keep well in the refrigerator for up to 5 days.
Why is my filling too runny?
This usually happens when the cream cheese isn’t fully softened or the whipped cream was under-whipped. Make sure your cream forms stiff peaks and fold gently to maintain structure.
Can I freeze these mini cheesecakes?
Yes, they freeze wonderfully! Wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Andes Mint Mini Cheesecake Recipe: Easy No-Bake Dessert
- Total Time: 4 hours 20 minutes
Description
These Andes Mint Mini Cheesecakes are creamy, minty, and perfectly portioned for individual servings. A chocolate cookie crust is topped with a light mint cheesecake filling studded with chopped Andes mints. No baking is required, making them a stress-free dessert for holidays, dinner parties, or anytime you want a mint-chocolate treat.
Ingredients
For the Crust:
- 20 chocolate sandwich cookies (like Oreos), crushed
- 3 tablespoons unsalted butter, melted
- Pinch of salt
For the Cheesecake Filling:
- 16 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2–3 drops green food coloring (optional)
- 1/2 cup Andes mint candies, chopped (plus extra for garnish)
For Topping:
- Additional chopped Andes mints
- Fresh mint leaves (optional)
Substitution Options:
- Gluten-free: Use gluten-free chocolate cookies for the crust
- Dairy-free: Substitute with dairy-free cream cheese and coconut cream
- Lower sugar: Replace powdered sugar with stevia-based powdered sweetener
- Mint alternatives: Use crushed peppermint candies or mint chocolate chips
Instructions
Prepare the Pan:
Line a 12-cup muffin tin with paper liners or grease with cooking spray.Make the Crust:
Crush cookies into fine crumbs, mix with butter and salt. Press into muffin cups and chill 30 minutes.Whip the Cream:
Whip heavy cream to stiff peaks and refrigerate.Make the Cheesecake Base:
Beat cream cheese until smooth. Add powdered sugar, vanilla, peppermint extract, and optional food coloring.Fold in Cream and Mints:
Fold whipped cream into the cream cheese mixture in three additions. Stir in chopped Andes mints.Assemble:
Divide filling among crusts, smoothing tops. Cover and refrigerate 4 hours or overnight.Garnish and Serve:
Top with extra Andes mints and mint leaves before serving.
Notes
Grain-Free Filling: Ensure cream cheese is at room temperature for a smooth texture.
Light & Airy: Fold whipped cream gently to avoid deflating.
Crust Issues: Add extra melted butter if crumbs don’t hold together.
Easy Release: Use liners or grease tins; let cheesecakes sit 10 minutes at room temp before removing.
Storage
Refrigerator: Up to 5 days, flavors improve after the first day.
Freezer: Up to 3 months; wrap individually and thaw overnight in the fridge.
Serving: No reheating needed; let sit 5–10 minutes at room temperature for the creamiest texture.
Serving Ideas
Serve these mini cheesecakes at holiday gatherings, dinner parties, or casual get-togethers. Pair with coffee, dessert wine, or fresh berries for a visually stunning and delicious dessert. Their individual size makes them perfect for portion control or for presenting on a dessert platter.
- Prep Time: 20 minutes
- Chill time: 4 hours
Nutrition
- Calories: 280-320
- Fat: 18-22g
- Carbohydrates: 25-30g
- Protein: 4-5g