There’s this exact moment etched in my flavor memory—the first time I bit into these Andes Mint Mini Cheesecakes. I was sitting in my tiny, sun-drenched kitchen, the air buzzing with anticipation. The cool, creamy texture of the cheesecake hit my tongue first, then BAM! That unmistakable peppermint hit from the Andes mint candies danced with rich chocolate. It was like a flavor fireworks show. These Andes Mint Mini Cheesecakes aren’t just a dessert; they’re a bold statement scream from the Cuba Queen kitchen that big flavor, small size, and pure joy can all party on your palate at once.

This isn’t some background recipe that quietly chills in the fridge. No, the Andes Mint Mini Cheesecakes represent everything this flavor obsession is about—taking classic mint chocolate dessert vibes and flipping them into bite-sized celebrations. Every creamy spoonful shakes up that old cheesecake game with a minty punch that hits just right. Trust me, this recipe took some serious tinkering, but the moment I nailed these miniature cheesecakes, my entire kitchen felt electric. The Andes mint candies deliver that iconic after-dinner freshness, and when combined with a no-bake cheesecake recipe, they create an effortless, show-stopping dessert.

I’m beyond pumped to share the exact recipe and backstage secrets behind these Andes Mint Mini Cheesecakes. Whether you’re a mini-dessert fanatic or chasing the ultimate chocolate mint flavors, this recipe is going to turn your kitchen into a flavor playground. Let’s dive into the ingredients that pack the biggest punch, how to get each step just right, and tricks that will have you making these again and again. Get ready: Andes Mint Mini Cheesecakes are about to become your new obsession.

Ingredients for Andes Mint Mini Cheesecakes

Ingredients You Need for This:

This Andes Mint Mini Cheesecakes ingredient list is SHORT but mighty! Here’s what you’ll need:

1 ½ cups graham cracker crumbs (the crunch base that keeps every bite perfect)
6 tablespoons unsalted butter, melted (game-changer over margarine—flavor and texture win here)
16 ounces cream cheese, softened (full-fat is non-negotiable for creamy, rich miniature cheesecakes)
¾ cup powdered sugar (for balanced sweetness without graininess)
1 teaspoon pure vanilla extract (don’t skip this—it layers in subtle warmth)
1 cup heavy cream (whipped to soft peaks for that cloud-like texture)
18-20 Andes mint candies, chopped finely (the secret sparkle for your chocolate mint dessert)
½ cup mini chocolate chips (for extra dimension in those mint chocolate flavors)

The secret to epic Andes Mint Mini Cheesecakes is using real mint candies instead of extracts alone. Andes mint candies bring that smooth, recognizable flavor and subtle creaminess that synthetic extracts just can’t touch.

You’ll find the best Andes mint candies at your local grocery or specialty candy stores—don’t substitute with peppermint sticks unless you want a whole different vibe. For graham cracker crumbs, if you want a quick switch-up, try crushed Biscoff cookies for a spiced twist that still screams indulgence.

Splurge on that cream cheese. It makes a massive difference in texture and flavor intensity. Budget-friendly? Light cream cheese can tone it down but expect a less decadent bite.

Pro tip: prep your cream cheese and heavy cream ahead to room temp. It smooths out mixing and guarantees a silkier cheesecake base for your Andes Mint Mini Cheesecakes.

Step-by-Step Instructions:

Let’s turn those bold flavors into miniature magic—your Andes Mint Mini Cheesecakes are about to be legendary!

Crush and combine your crust base. Mix the graham cracker crumbs with melted butter until every crumb is buttery and holds together when pressed. Don’t skip this mixing step—your crust foundation sets the tone.
Press crust into mini cheesecake pans or lined muffin tins. Use a tablespoon to create an even, slightly packed crust layer. This is where your Andes Mint Mini Cheesecakes get their perfect crisp base.
Whip the heavy cream to soft peaks. Watch closely—your cream should hold its shape but still flow smoothly. Pro tip for Andes Mint Mini Cheesecakes perfection: don’t overwhip or it gets grainy.
Beat cream cheese, powdered sugar, and vanilla together until smooth. Your mixture should be totally creamy with no lumps. This step took me a few rounds to perfect, but once silky, you know you’re in the Andes Mint Mini Cheesecakes zone.
Fold the chopped Andes mint candies and mini chocolate chips gently into the cheesecake filling. Don’t mix too hard—you want those little flavor bursts intact.
Gently fold whipped cream into the cream cheese mixture. Keep it light and airy for that melt-in-your-mouth texture everyone craves in Andes Mint Mini Cheesecakes.
Spoon the cheesecake filling over the crust in your pans. Fill up to the brim because these are mini desserts that pack a punch at every inch.
Chill in the fridge for at least 4 hours, ideally overnight. Your Andes Mint Mini Cheesecakes need time to firm up and get luscious.
Before serving, garnish with more chopped Andes mint candies or a slight drizzle of chocolate. This extra flair puts the “mini” in minis perfectly.

Here’s where most people mess up their Andes Mint Mini Cheesecakes—rushing the chill time. Don’t stress—your Andes Mint Mini Cheesecakes are going to be incredible with patience here.

While your Andes Mint Mini Cheesecakes is working its magic, grab your camera—this is Instagram gold! The contrast of creamy white cheesecake, popping green candy bits, and dark crust? Chef’s kiss.

Finished Andes Mint Mini Cheesecakes served on a plate

Presentation:

People absolutely lose their minds when I serve this Andes Mint Mini Cheesecakes at gatherings. These miniature cheesecakes are perfect for holiday parties, casual weekend hangouts, or that unexpected sweet craving that needs to be celebrated. Serve them in a pretty cupcake liner or on a dessert plate dotted with crushed Andes mint candies for instant wow.

Bold pairing suggestion? A hot espresso or a minty iced cocktail takes the chocolate mint dessert game next level. The cool chill of Andes Mint Mini Cheesecakes juxtaposed with warm or bubbly drinks is perfect flavor theater.

Instagram-worthy plating? Scatter mint leaves and a dusting of cocoa powder around your minis. Add a drizzle of dark chocolate to up the ante.

Creative leftover transformation? Crumble the Andes Mint Mini Cheesecakes over ice cream or blend the pieces into a boozy milkshake. I’ve even dropped them in a glass of cold brew coffee for an adult treat.

Seasonal variations: I’ve tested swapping in peppermint bark during winter or stirring in fresh crushed strawberries for a summer mint chocolate twist. For more bold flavor adventures, check out this Andes Mint Mini Cheesecakes inspiration from Small Town Woman.

FAQs:

Can I make this Andes Mint Mini Cheesecakes spicier?
Absolutely! Adding a pinch of cayenne pepper blends surprisingly well with mint chocolate flavors for an unexpected kick.

What if I don’t have Andes mint candies on hand?
Skip synthetic extracts and grab peppermint patties or fresh mint leaves finely chopped for a fresh twist. Just tweak the sugar down since some alternatives are sweeter.

How do I know when my Andes Mint Mini Cheesecakes is perfectly done?
When the filling is firm to the touch but still creamy, and chilled for at least 4 hours. They will have that lovely wobble, not runny or hard.

Can I freeze Andes Mint Mini Cheesecakes?
Yes! Freeze for up to a month in an airtight container. Thaw in the fridge overnight before serving.

Can I prepare these in advance for a party?
Hundred percent! Make them a day ahead for flavors to deepen. I’ve even prepped batches for holiday parties with rave reviews.

Is there a no-bake cheesecake recipe version?
This entire Andes Mint Mini Cheesecakes recipe is no-bake. It’s the ultimate easy dessert hack for busy flavor adventurers.

Any substitutions for the crust?
Try crushed Oreos or gluten-free cookie crumbs to customize. Each option brings its own edge to your chocolate mint duet.

The community around this Andes Mint Mini Cheesecakes recipe buzzes about how easy and addicting it is. You will be floored by how much flavor and creaminess is packed into each miniature cheesecake bite!

Conclusion:

This Andes Mint Mini Cheesecakes recipe represents everything Cuba Queen stands for: bold flavors, unapologetic indulgence, and turning everyday ingredients into celebration-worthy bites. It’s flavors that wake you up and textures that keep you hooked.

My Andes Mint Mini Cheesecakes Power Tips:

Use full-fat cream cheese and fresh whipped cream for lush texture
Chop Andes mint candies finely to spread flavor in every bite
Don’t skip the chill time—patience pays off big here

Variations I’ve created and loved include a peppermint bark twist for winter, an espresso-infused filling for grown-up palates, and a quick mini matcha mint cheesecake that flips the flavor script. The classic Andes Mint Mini Cheesecakes version still gets the biggest cheers every time—it’s a crowd stopper.

Make these Andes Mint Mini Cheesecakes your go-to recipe for proof that small desserts can deliver massive flavor impact. I’m confident you’ll nail these flavor bombs and turn your kitchen into a mint-chocolate celebration spot.

Ready to turn your flavor dreams into Andes Mint Mini Cheesecakes reality? Share your epic results with me! And if this recipe rocks your world, you NEED to try my mini banana pudding cheesecakes or the peppermint bark cinnamon rolls for more signature flavor hits. Your next flavor adventure awaits—let’s go!

Links for your flavor play:

Andes Mint Mini Cheesecakes

Print Recipe

Delight in these creamy Andes Mint Mini Cheesecakes, a perfect bite-sized dessert combining rich cheesecake with refreshing mint chocolate flavors.

Author: Quinn
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 2 hours 35 minutes
Yield: 24 mini cheesecakes
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup graham cracker crumbs
3 tbsp unsalted butter, melted
2 tbsp granulated sugar
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
10 Andes Mint candies, chopped
Whipped cream, for garnish (optional)

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Instructions

Preheat oven to 325°F (163°C). Line a mini muffin tin with paper liners.
In a small bowl, combine graham cracker crumbs, melted butter, and 2 tbsp sugar; mix until evenly moistened.
Press about 1 tbsp of the crumb mixture into the bottom of each liner to form the crust.
In a large bowl, beat cream cheese until smooth. Gradually add 1/2 cup sugar and mix well.
Add eggs one at a time, beating after each addition. Stir in vanilla extract and sour cream until combined.
Fold in chopped Andes Mint candies gently.
Divide cheesecake batter evenly over the crusts.
Bake for 18-20 minutes or until centers are almost set.
Remove from oven and allow to cool completely, then refrigerate for at least 2 hours.
Top with whipped cream and additional Andes Mint pieces before serving if desired.

Notes

For an extra minty kick, add a drop of peppermint extract to the cheesecake batter.