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Delicious Andes Mint Cheesecake with chocolate crust and creamy mint filling.

Andes Mint Cheesecakes

Rich and creamy individual cheesecakes with a refreshing mint flavor and topped with Andes mints, perfect for parties and dessert trays.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cups Chocolate cookie crumbs Use chocolate sandwich cookies with the filling scraped out or plain chocolate wafer cookies.
  • 5 tablespoons Melted butter To hold the crust together.
  • 1 pinch Salt If cookies are super sweet.
  • 1 teaspoon Sugar Optional, if the crumbs taste a little bitter.
For the Filling
  • 16 ounces Cream cheese Use room temperature to avoid lumps.
  • 1 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 2 large Eggs Add one at a time, mixing until smooth.
  • 1 teaspoon Mint extract Start with a smaller amount to taste.
  • 1 cup Chopped Andes mints For folding into the batter.
For Topping
  • 12 pieces Andes mints To place on top before serving.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine chocolate cookie crumbs, melted butter, salt, and sugar until it resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of each cupcake liner.
Baking
  1. In another mixing bowl, beat the cream cheese until smooth.
  2. Gradually add sugar and vanilla, mixing until well combined.
  3. Add eggs one at a time, mixing until just incorporated after each addition.
  4. Gently fold in the mint extract and chopped Andes mints.
  5. Spoon the cheesecake batter over the crust in each muffin liner, filling them about 3/4 full.
  6. Bake for 20-25 minutes, until the edges are set but the center is still slightly jiggly.
Cooling and Serving
  1. Remove from oven and let them cool in the pan for 10 minutes before transferring to the fridge to chill for at least 3 hours.
  2. Before serving, top each cheesecake with a piece of Andes mint.

Notes

These cheesecakes can be made ahead of time and are best after chilling overnight. Store in a covered container in the fridge for up to 5 days. They can also be frozen for up to 2 months without the whipped cream topping.