Decadent Mint Chocolate Cheesecakes

This decadent Andes Mint Mini Cheesecakes recipe transforms the beloved chocolate-mint candy into a show-stopping dessert that perfectly balances rich chocolate with refreshing mint. I created these for my daughter's birthday when she requested "something chocolate and minty," and they've become our most requested special occasion treat.

I first made these during the holidays when I wanted something festive that wasn't a traditional cookie. The vibrant green cheesecake layer with chocolate ganache topping creates such a beautiful presentation that guests always ask for the recipe.

Ingredients

• Chocolate graham cracker crumbs: Create a chocolatey foundation that complements the mint flavor beautifully
• Cream cheese: Use full fat for the creamiest texture and best flavor
• Mint extract: Adds that signature refreshing flavor without overwhelming the palate
• Green food coloring: Creates visual appeal that signals the mint flavor before the first bite
• Andes mints: Provide both decoration and an authentic chocolate mint flavor that store bought flavoring cant match
• Chocolate chips: For the ganache topping use high quality chips for the smoothest melt

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 325°F and thoroughly coat each cavity of your mini cheesecake pan with nonstick spray. Ensure you get into all the corners to prevent any sticking when removing the finished cheesecakes.

Create the Crust:

Mix the chocolate graham cracker crumbs with the sugar ensuring they're evenly combined before adding the melted butter. The mixture should resemble wet sand and hold together when pressed. Divide this mixture between all cavities and press down firmly using the back of a measuring spoon to create a compact even base.

Mix the Filling:

Beat the softened cream cheese with sugar until completely smooth with no lumps whatsoever taking about 2 minutes on medium speed. Add the egg mint extract and food coloring on low speed just until incorporated. Overmixing after adding the egg can incorporate too much air leading to cracks during baking.

Bake with Care:

Pour the creamy mint filling over each crust dividing evenly between all cavities filling about 3/4 full. Bake for exactly 20 minutes until the edges are set but centers still have a slight jiggle. The slow cooling in the propped open oven prevents the cheesecakes from cracking due to sudden temperature changes.

Chill Thoroughly:

Allow the cheesecakes to chill completely in the refrigerator for at least 4 hours or preferably overnight. This resting period allows the flavors to meld and the texture to set properly for the perfect creamy consistency.

Add the Ganache Topping:

Melt chocolate chips in 30 second intervals stirring between each until completely smooth. Spoon a generous tablespoon onto each chilled cheesecake allowing it to spread naturally. Immediately sprinkle with chopped Andes mints while the chocolate is still soft so they adhere properly.

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The chocolate ganache topping is what truly elevates these treats from simple cheesecakes to elegant desserts. I discovered that allowing the ganache to cool for about 2 minutes before topping creates the perfect consistency that spreads beautifully without being too runny or too stiff.

Perfecting the Mint Flavor

Finding the right balance of mint flavor can be tricky. Start with the recommended amount of extract then taste the batter before adding more. Remember that mint flavors tend to intensify after baking and chilling. For a more subtle mint experience reduce the extract to 1/2 teaspoon. Conversely mint lovers can increase to 1 1/2 teaspoons without overwhelming the cheesecake.

Storage and Make Ahead Instructions

These mini cheesecakes actually improve with time making them perfect for advance preparation. After cooling completely cover and refrigerate for up to 5 days. I find the mint flavor develops beautifully after 24 hours of chilling. For longer storage freeze the cheesecakes without the ganache topping in an airtight container. Thaw overnight in the refrigerator then add the fresh chocolate topping and Andes pieces before serving.

Serving Suggestions

While these mini cheesecakes are stunning on their own they can be elevated for special occasions. Serve alongside a dollop of lightly sweetened whipped cream with a touch of mint extract folded in. For holiday gatherings arrange on a platter with fresh mint leaves and a light dusting of powdered sugar. These also pair beautifully with a shot of espresso or a glass of dessert wine for an elegant dinner party finale.

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These mini cheesecakes are the perfect blend of chocolate and mint, leaving a lasting impression on every guest.

Frequently Asked Questions

→ Can I make these Andes Mint Cheesecakes in a regular muffin tin?

Yes, you can use a regular muffin tin lined with paper liners instead of a mini cheesecake pan. The baking time may need slight adjustment, so watch carefully and test for doneness when the centers are just barely set.

→ Can I substitute the mint extract?

You can substitute peppermint extract for the mint extract, though it will have a slightly different flavor profile. If you prefer no mint flavor, vanilla extract makes a good alternative for chocolate cheesecakes.

→ Do I need to use green food coloring?

The green food coloring is optional and purely for visual appeal. The cheesecakes will taste exactly the same without it, so feel free to omit if you prefer to avoid food coloring.

→ How long do these mini cheesecakes stay fresh?

When stored in an airtight container in the refrigerator, these mini cheesecakes will stay fresh for up to 5 days. You can also freeze them for up to 3 months; just thaw in the refrigerator before serving.

→ Can I make these cheesecakes ahead of time?

Absolutely! These mini cheesecakes are perfect for making ahead. You can prepare them 1-2 days before serving and store them in the refrigerator. Add the chocolate topping and Andes mints shortly before serving for the best presentation.

→ What if I can't find Andes mints?

If Andes mints aren't available, you can substitute with any chocolate-mint candy, such as mint chocolate chips, chopped After Eight mints, or even crushed peppermint candies mixed with chocolate chips.