Mini Andes Mint Cheesecakes are my go to treat when I need something fun, chocolatey, and kind of fancy looking without actually doing anything fancy. You know those days when you want dessert, but you do not want to bake a whole cake, slice it, plate it, and then stare at leftovers for a week? Same. These little cheesecakes feel like a reward, and the mint chocolate vibe makes them taste like your favorite candy in dessert form. Plus they are perfectly portioned, which is my favorite kind of portion control.

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How do you make Andes Mint Mini Cheesecakes?

I make these when I need a reliable dessert for guests, holidays, or honestly just a Tuesday night when the fridge feels boring. The basic idea is simple: press a chocolate cookie crust into a muffin tin, mix up a creamy filling, bake gently, then top with chopped Andes mints. The only thing you really need is a little patience while they chill, because they taste best cold.

Step by step in plain language

Here is how it goes in my kitchen, no stress required.

Prep your pan: Line a muffin tin with paper liners. This makes removal super easy and keeps the crust from sticking.
Make the crust: Crush chocolate sandwich cookies (or chocolate wafers) and mix with melted butter. Press a spoonful into each liner.
Mix the filling: Beat cream cheese with sugar until smooth, then add eggs, vanilla, and a little sour cream. Fold in some chopped Andes mints.
Bake: Fill each cup nearly full and bake until the centers are just slightly jiggly.
Cool and chill: Cool at room temp, then refrigerate at least 4 hours (overnight is even better).
Top it off: Add extra chopped mints, a drizzle of melted chocolate, or a little whipped cream.

If you are planning a whole snack spread, I like pairing a sweet dessert with something savory and handheld. These are great after something like deliciously easy air fryer mini calzones because you get that pizza shop vibe, then a minty finish.

One practical tip: do not overmix once the eggs go in. I used to whip the batter like it owed me money, and that can add too much air, which sometimes leads to little cracks. Still tasty, but smoother is nicer.

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What You’ll Love About this Recipe

I have made a lot of mini desserts over the years, and Mini Andes Mint Cheesecakes keep getting requested. They are one of those recipes that look bakery cute but are actually beginner friendly. Also, that mint chocolate combo is just a classic, especially when you bite into a piece of Andes and it kind of melts into the creamy filling.

Here is why I think you will like them too:

They are built in portions. No slicing, no messy serving, no guessing who got the bigger piece.

The texture is everything. Cold and creamy filling, crisp crust, and little chocolate mint bits in every bite.

They travel well. I have carried them to potlucks, family dinners, and school events, and they hold up great in a container.

“I brought these to a game night and everyone thought they were store bought. The mint flavor was spot on, and the crust stayed crunchy. I am making them again for my mom’s birthday.”

Also, if you are in a mini food mood, try serving these after a cozy dinner like mini chicken pot pies. That combo feels like comfort food plus a little treat, and nobody leaves hungry.

Ingredients You’ll Need for the Crust

The crust is simple and honestly hard to mess up, which I appreciate. You just want that chocolatey base that holds together when you peel the paper liner away. I usually go with chocolate sandwich cookies because they are easy to find, but chocolate graham crackers or chocolate wafer cookies work too.

Chocolate cookies: About 18 to 22 cookies, depending on size (with filling if using sandwich cookies).
Melted butter: This is the glue that holds the crumbs together.
Pinch of salt: Optional, but it wakes up the chocolate flavor.

How I press the crust: I drop the crumbs in, then use the bottom of a small glass to press them down firmly. If you do not press enough, the crust can crumble when you bite. If you press too hard, it is still fine. I have never ruined a crust by pressing too much.

Quick note on crumbs: if you are crushing cookies in a bag with a rolling pin, make sure there are no big chunks left. A few tiny chunks are okay, but big pieces make the crust uneven.

And yes, this is the same crust style I use when I want a dessert after a fun appetizer night, like these air fryer mini calzones. Different vibe, same party energy.

How to Store the Mini Cheesecakes

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Mini Andes Mint Cheesecakes store really well, which is great because they actually taste even better the next day. The mint flavor settles in, and the texture becomes more firm and creamy.

Here is what I do:

In the fridge: Store them in an airtight container for up to 4 or 5 days. Keep them chilled until serving, especially if your kitchen runs warm.

In the freezer: Freeze them on a tray until solid, then move to a freezer bag or container. They keep well for about 2 months. Thaw in the fridge overnight.

My little trick: if I know I am freezing some, I wait to add the final Andes mint topping until after thawing. The top looks fresher that way, and the mint pieces keep their color and crunch.

Also, if you are making a few different mini foods for the week, these store nicely alongside savory leftovers like mini chicken pot pies. Sweet and savory meal prep, but make it fun.

Recipe Notes & Tips

This is the part I wish someone had told me the first time I made mini cheesecakes. Nothing here is complicated, but these small things make the results feel extra reliable.

Use room temp cream cheese. If it is cold, you will fight lumps, and nobody wants to chase lumps around the bowl.

Do not overbake. You want the centers to still have a slight jiggle when you gently shake the pan. They firm up as they cool.

Chill long enough. I know it is annoying, but chilling is what gives that classic cheesecake texture. If you cut the chill time short, they can taste a bit soft.

Mint level is adjustable. If you love mint, add a few extra chopped Andes in the batter. If you are mint shy, keep most of the mints on top instead.

Easy topping ideas. A tiny swirl of whipped cream, a drizzle of chocolate, or even a dusting of cocoa makes them look bakery cute.

One more thing: if you are serving these at a party, set them out for about 10 minutes before eating. Not long, just enough to take the edge off the fridge cold so the chocolate flavor pops more.

Common Questions

Can I make Mini Andes Mint Cheesecakes ahead of time?

Yes, and you should if you can. They are better after chilling overnight, so making them a day early is perfect.

What if I do not have Andes mints?

You can use other mint chocolate candies, or even chocolate chips plus a tiny drop of peppermint extract. Go easy on extract, it gets strong fast.

Do I need a water bath?

Nope. Since these are mini, they bake evenly without it. Just avoid overbaking and let them cool gradually.

How do I keep the crust from crumbling?

Make sure the crumbs are fine and press them firmly. Also measure your butter, because too little butter means a dry crust.

Can I make these without paper liners?

You can, but it is harder to remove them cleanly. If you skip liners, grease the tin well and expect a little sticking.

A sweet little dessert you will make again

If you have been looking for a dessert that feels special but does not take over your whole day, Mini Andes Mint Cheesecakes are it. You get that creamy cheesecake bite, the chocolate crust, and the minty candy finish all in one neat little cup. If you want more variations and ideas, you can also check out Andes Mint Mini Cheesecakes – Small Town Woman and Andes Mint Mini Cheesecakes – Baking You Happier for extra inspiration. Promise yourself you will chill them long enough, then grab one straight from the fridge and enjoy that first cool, minty bite.