Andes Mint Mini Cheesecake Bites Recipe

If you’re anything like me and always on the hunt for a sweet treat that’s both fun-sized and bursting with flavor, this Andes Mint Mini Cheesecake Bites Recipe is going to become your new obsession. These little bites are just the right mix of creamy cheesecake, crisp chocolatey crust, and that unmistakable minty freshness from Andes mints. Trust me, you’ll want to make a batch for your next party or just because—no special occasion needed!

this Recipe

Ingredients You’ll Need

These ingredients come together to create that irresistible minty cheesecake flavor, with a rich chocolate crust that’s easy to make and taste buds can’t resist. Don’t skip softening your cream cheese—it makes all the difference!

• Nonstick baking spray: Keeps your mini cheesecakes from sticking so they pop right out.
• Chocolate graham cracker crumbs: Adds a subtle chocolate base that’s slightly crunchy and pairs beautifully with the mint.
• Sugar: Sweetens the crust and cheesecake filling just right without overpowering the mint.
• Butter (melted): Binds the crust crumbs and adds richness.
• Cream cheese (softened): The star of the show—make sure it’s full-fat and room temperature for smooth, creamy texture.
• Egg: Helps set the cheesecake filling perfectly without making it rubbery.
• Mint extract: Concentrated mint flavor that compliments the Andes candy—don’t skip this!
• Green food coloring: Optional, but I love how it gives a festive hint of color that says “minty fresh.”
• Chocolate chips: Melted topping that adds a glossy, rich finish.
• Andes mints (coarsely chopped): The defining ingredient that elevates these mini cheesecakes to legendary status.

Variations

I love how flexible this Andes Mint Mini Cheesecake Bites Recipe is—feel free to play around and put your own spin on it. Whether you want to amp up the chocolate or dial back the mint, this recipe lets you make it your own.

• Double Chocolate: Swap the graham cracker crumbs for Oreo cookie crumbs for a super chocolatey crust—my family goes crazy for this twist at holidays.
• Mint Intensity: Adjust the amount of mint extract to suit your taste—start small if you’re unsure, because that stuff packs a punch!
• Healthier Option: Use a sugar substitute you trust and low-fat cream cheese, though I personally prefer the classic full-fat version for best texture.
• Seasonal Flavors: Add a bit of peppermint oil around Christmas or swap Andes mints for crushed candy canes for a festive touch.

How to Make Andes Mint Mini Cheesecake Bites Recipe

Step 1: Prep Your Pan and Crust

Start by preheating your oven to 325°F and generously spray your mini cheesecake pan with nonstick baking spray. Mix your chocolate graham cracker crumbs with sugar and melted butter until it feels like damp sand. Then, evenly press this mixture into the bottom of each mini cup. I find using the back of a spoon is perfect for getting it compact without cracking the crust later.

Step 2: Make the Cheesecake Filling

Using a stand mixer (or a hand mixer), beat the softened cream cheese and sugar until creamy and smooth—seriously no lumps here! Add in your egg, mint extract, and green food coloring. Mix on low until everything just comes together; over-mixing after adding the egg can bring in air bubbles making your cheesecakes crack, which you definitely don’t want.

Step 3: Bake and Cool

Divide the creamy filling evenly over the crusts. Pop the pan into the oven for 20 minutes. Once done, turn off the oven and prop the door open with a wooden spoon to let them cool slowly for 5-10 minutes. This slow cooling helps prevent cracks—it’s a trick I learned the hard way! Then, transfer your cheesecakes to the fridge to chill for several hours or overnight, which makes them firm up just right and easier to remove from the pan.

Step 4: Finish with Chocolate and Andes Toppings

Melt your chocolate chips in short bursts in the microwave, stirring frequently so the chocolate stays silky smooth. Spoon a generous dollop of this melted chocolate on each mini cheesecake and immediately sprinkle with coarsely chopped Andes mints before the chocolate sets—this way, they stick and create that perfect mint-chocolate combo.

How to Serve Andes Mint Mini Cheesecake Bites Recipe

Garnishes

Once you master the basics, try topping your mini cheesecakes with extra chopped Andes mints for crunch or a small dollop of whipped cream for an elegant touch. I sometimes sprinkle a tiny pinch of sea salt on the chocolate topping—that sweet and salty combo is a little trick that takes these bites over the edge.

Side Dishes

Serve these with fresh berries or a simple berry compote to balance the richness with a hint of tartness—my family loves this combination especially during warmer months. A cup of freshly brewed coffee or a minty cocktail also pairs beautifully here.

Creative Ways to Present

For parties, I place the Andes Mint Mini Cheesecake Bites Recipe on colorful trays lined with mint leaves and edible flowers—it makes for a stunning presentation that always gets compliments. For holiday gatherings, arrange them on a tiered stand for an impressive dessert display everyone can’t wait to dig into.

Make Ahead and Storage

Storing Leftovers

These mini cheesecakes keep best in the fridge, stored in an airtight container to preserve their freshness and prevent them from picking up other flavors. I find they last well for up to 4 days, making them great for making ahead when you want a quick sweet bite ready to go.

Freezing

If you want to stash some away for later, just double-wrap the mini cheesecakes in plastic wrap and pop them in a freezer-safe container. They freeze beautifully for up to 2 months—just remember to defrost in the fridge overnight to keep their creamy texture intact.

Reheating

Since these are best enjoyed chilled, reheating isn’t usually necessary. But if you do want to warm them slightly, let them sit at room temperature for about 15 minutes—this softens the cheesecake without melting the chocolate topping.

FAQs

Final Thoughts

I absolutely love how this Andes Mint Mini Cheesecake Bites Recipe bridges the gap between a classic cheesecake and a fun, minty treat that’s so easy to share. When I first made these, my family couldn’t get enough—they practically disappeared overnight! If you’re looking for a recipe that’s straightforward, impressive, and utterly delicious, give these a try. I promise, you’ll be hooked just like I am. Happy baking, friend!

Print