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

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Instructions

1. Prep the Pan
Line a 12-cup muffin tin with paper liners or lightly grease.

2. Make the Cookie Crust
Crush chocolate cookies into fine crumbs. Mix with melted butter and salt until it holds together. Press evenly into muffin cups and chill for 30 minutes.

3. Whip the Cream
Whip heavy cream to stiff peaks and refrigerate until ready to use.

4. Make the Cheesecake Base
Beat cream cheese until smooth and fluffy (about 3 minutes). Add powdered sugar, vanilla, and peppermint extract. Mix well and add food coloring if desired.

5. Fold Everything Together
Gently fold whipped cream into the cream cheese mixture in three additions. Fold in chopped Andes mints.

6. Assemble
Divide filling evenly over the crusts and smooth the tops.

7. Chill to Set
Cover and refrigerate for at least 4 hours or overnight.

8. Garnish and Serve
Top with extra chopped Andes mints and a fresh mint leaf before serving.

Prep Time: 20 minutes
Chill time: 4 hours
Category: Dessert
Cuisine: American

Nutrition

Calories: 280 calories
Fat: 18g
Carbohydrates: 25g
Protein: 4g