Andes Mint Mini Cheesecakes – Bite-Sized, Minty & Absolutely Irresistible!

Listen, if you’ve ever demolished an entire sleeve of Andes mints in one sitting (no judgment, we’ve all been there), then you’re going to lose your mind over these mini cheesecakes. They’re creamy, minty, chocolatey, and come in perfect little portion-controlled sizes—which means you can eat like six of them and call it “restraint.” They’re fancy enough to serve at a party but easy enough to whip up on a Tuesday night when you just need something sweet to survive the week. Let’s make these happen.

What Makes This Recipe Awesome

First off, they’re mini, which automatically makes them cuter and more fun to eat. Plus, individual servings mean no cutting, no serving drama, and everyone gets their own perfect little cheesecake. It’s like portion control that actually feels generous.

Second, you don’t need a water bath. If you’ve ever made a full-sized cheesecake, you know the water bath situation is stressful. Will it leak? Will the bottom get soggy? Who knows! With these minis, you skip all that nonsense. Just pop them in the oven and you’re done.

Third, the mint-chocolate combo is absolutely unbeatable. Andes mints are already perfect on their own, but baked into a creamy cheesecake? Game over. It’s refreshing, indulgent, and hits that sweet spot between rich and light.

Also, they look professionally made even if you have zero baking skills. The chocolate ganache on top makes them look like something from a fancy bakery. Your friends will be impressed. Your family will be impressed. You’ll be impressed with yourself.

Shopping List – Ingredients

For the Crust:

• 1½ cups Oreo cookie crumbs (about 18 cookies—just the cookies, scrape out the filling or leave it, your call)
• 3 tablespoons butter, melted (because butter makes everything better)

For the Cheesecake Filling:

• 16 oz cream cheese, softened (two 8-oz blocks—do NOT skip the softening step)
• ½ cup granulated sugar (sweet but not too sweet)
• 2 large eggs, room temperature (cold eggs = lumpy batter, don’t do it)
• ½ cup sour cream (adds tang and creaminess)
• 1 teaspoon vanilla extract (the magic ingredient)
• ½ teaspoon peppermint extract (this is where the mint magic happens)
• 12-15 Andes mints, chopped (plus extra for topping because why not)

For the Chocolate Ganache:

• ½ cup heavy cream (the good stuff)
• 1 cup semi-sweet chocolate chips (or chopped chocolate if you’re fancy)
• Extra Andes mints for garnish (because presentation matters)

Tools You’ll Need:

• Muffin tin (12-cup capacity)
• Cupcake liners (makes cleanup a breeze and looks cute)
• Mixing bowls (at least two)
• Electric mixer or whisk (your arm will thank you)

Step-by-Step Instructions

1. Preheat and Prep
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners. This step is crucial—don’t skip the liners unless you enjoy prying cheesecake out of tin crevices. Not fun.

2. Make the Crust
Mix the Oreo crumbs and melted butter in a bowl until it looks like wet sand. Spoon about 1 tablespoon of the mixture into each cupcake liner and press it down firmly with the back of a spoon or a small glass. You want a solid base here, not a crumbly mess.

3. Beat the Cream Cheese
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and fluffy—about 2 minutes. Make sure it’s actually soft or you’ll have lumps. Room temperature is key.

4. Add Sugar and Eggs
Add the sugar and beat until combined. Then add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as you go to make sure everything’s incorporated.

5. Mix in the Good Stuff
Add the sour cream, vanilla extract, and peppermint extract. Beat until smooth and creamy. Fold in the chopped Andes mints gently with a spatula. You want chunks of mint throughout, not a pureed mess.

6. Fill the Liners
Spoon the cheesecake batter into each cupcake liner, filling them about ¾ full. They won’t rise much, but you want to leave a little room. Tap the muffin tin gently on the counter a few times to release any air bubbles.

7. Bake
Bake for 18-20 minutes. The centers should still jiggle slightly when you shake the pan—they’ll firm up as they cool. Overbaking = dry, cracked cheesecakes. Nobody wants that.

8. Cool Completely
Let the cheesecakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Once they’re at room temperature, pop them in the fridge for at least 2 hours (or overnight if you’re a planner).

9. Make the Ganache
Heat the heavy cream in a small saucepan or microwave until it just starts to simmer. Pour it over the chocolate chips in a bowl and let it sit for 2 minutes. Then whisk until smooth and glossy. Let it cool slightly so it’s pourable but not too hot.

10. Top and Garnish
Spoon or drizzle the ganache over each chilled cheesecake. Top with an Andes mint piece or more chopped mints. Return them to the fridge to let the ganache set for about 15 minutes. Then devour.

Health Benefits

Okay, let’s address the elephant in the room: these are dessert. They’re not kale smoothies. But if we’re reaching for silver linings, here’s what we’ve got.

Cream cheese provides some protein and calcium, which your bones appreciate. Eggs are packed with protein, vitamins D and B12, and healthy fats. So technically, you’re getting some nutrients here.

Dark chocolate (if you use it in the ganache) contains antioxidants that support heart health and brain function. Peppermint has been shown to aid digestion and can help settle your stomach—so really, you’re doing yourself a favor eating these after dinner.

The act of baking itself is great for mental health. It’s creative, meditative, and gives you a sense of accomplishment. Plus, sharing homemade treats with people you care about strengthens social bonds. So yeah, these mini cheesecakes are practically therapy. You’re welcome.

Avoid These Mistakes

Using cold cream cheese.
This is the #1 way to end up with lumpy batter. Let your cream cheese sit out for at least 30 minutes before you start. If you forgot, microwave it for 10 seconds (NO MORE or it’ll melt).

Overbaking.
The centers should still have a slight jiggle when you take them out. They’ll continue to set as they cool. Overbaked cheesecakes are dry and sad. Don’t do it.

Skipping the chill time.
I know waiting is hard, but these need at least 2 hours in the fridge to firm up properly. Warm cheesecake = mushy disaster. Be patient.

Adding too much peppermint extract.
Peppermint extract is strong. Like, really strong. Stick to ½ teaspoon unless you want your cheesecakes to taste like toothpaste. More is not better here.

Not pressing the crust down firmly.
If your crust is too loose, it’ll crumble apart when you bite into it. Press it down hard with the back of a spoon. Get aggressive with it.

Variations You Can Try

Make It Chocolate:
Swap the Oreo crust for a chocolate graham cracker crust or add 2 tablespoons of cocoa powder to the cheesecake batter for double chocolate mint action.

Use Different Mints:
Peppermint patties, Thin Mints (yes, the Girl Scout cookies), or crushed candy canes all work beautifully here.

Go Full Mint Oreo:
Use Mint Oreos for the crust instead of regular ones. Mint overload in the best way possible.

Add Bailey’s or Crème de Menthe:
Replace the peppermint extract with 1-2 tablespoons of mint liqueur for a grown-up version. Just reduce the sour cream slightly to account for the extra liquid.

Skip the Ganache:
If you’re lazy (or just not a chocolate person, which… are you okay?), top these with whipped cream and a fresh mint leaf instead.

Make Them Full-Sized:
Use a 9-inch springform pan, double the crust ingredients, and bake at 325°F for about 45-50 minutes. You’ll need a water bath for this, though.

Try White Chocolate:
Use white chocolate chips in the ganache instead of semi-sweet. It’s sweeter and pairs beautifully with the mint.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?
Absolutely. These actually get better after sitting in the fridge overnight. Make them a day or two ahead and just add the ganache a few hours before serving.

Do I have to use cupcake liners?
Technically no, but removing them from the tin without liners is a nightmare. Just use the liners. Your sanity will thank you.

Can I freeze these?
Yep! Freeze them without the ganache topping in an airtight container for up to 2 months. Thaw in the fridge overnight, then add the ganache before serving.

What if I don’t have peppermint extract?
You can skip it and just rely on the Andes mints for flavor, or use a tiny bit of spearmint extract if you have it. It won’t be quite as minty, but still delicious.

Why did my cheesecakes crack?
Usually from overbaking or cooling too quickly. Take them out when they’re still slightly jiggly, and let them cool gradually at room temp before refrigerating.

Can I use low-fat cream cheese?
You can, but the texture won’t be as rich and creamy. Full-fat cream cheese is really the way to go here. Don’t skimp on the good stuff.

How long do these last?
Stored in an airtight container in the fridge, they’ll keep for 4-5 days. But let’s be honest—they’ll be gone way before that.

Final Thoughts

There you have it—Andes Mint Mini Cheesecakes that are creamy, dreamy, and ridiculously easy to make. These little guys are perfect for parties, potlucks, holidays, or just because you deserve something sweet and you’re not ashamed to admit it.

The best part? They look like you spent hours in the kitchen when really you just mixed some stuff, baked it, and drizzled chocolate on top. That’s the kind of cooking magic we all need in our lives.

So grab your muffin tin, stock up on Andes mints, and get baking. Whether you’re making these for a crowd or hoarding them all for yourself (no judgment), you’re about to become everyone’s favorite person. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!