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

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

Scale

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

Cook Mode Prevent your screen from going dark

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