A Chocolate Mint Lover’s Dream Dessert!

I don’t know about you, but I think the best part of a meal at Olive Garden is the Andes Mint. Just that one little mint is so satisfying!

The first time I made these Andes Mint Mini Cheesecakes, I tested the cheesecake mixture and was worried about the outcome because it wasn’t very sweet. I decided to stick to the recipe and was pleasantly surprised when I had a bite of the finished cheesecake! It was just sweet enough, the perfect combination of chocolate and mint.

If you love a hint of mint as much as I do, then you’ll love these Mint Oreo Cheesecake Bars , Grasshopper Mint Cookies , Andes Mint Cake Mix Cookies , Mint Oreo Pudding Cookies , and Mint Brownies , too!

What You’ll Love About this Recipe

Taste Like Your Favorite After-Dinner Mint – Just creamier and way more fun!

No Water Bath – No stress, no big cheesecake commitment.

Everyone Gets Their Own – No slicing.

Mint Flavor is Refreshing – Not overpowering.

Make Ahead – Perfect for making ahead, and they freeze great, too!

Ingredients You’ll Need for the Crust

1 cup Oreo Crumbs

2 1/2 tbsp Butter, Melted

The Cheesecake Filling

2 (8 oz) Cream Cheese, Softened

1/4 cup + 2 tbsp Sugar

1 Egg

1 tsp Mint Extract

Green Food Coloring

And the Ganache

1/2 cup Chocolate Chips

1 1/2 tbsp Butter

2 tsp Milk

2 tsp Corn Syrup

How to Make Andes Mint Mini Cheesecakes

Preheat oven to 325 and line muffin pan with muffin liners.

Place enough Oreos in a food processor to make 1 cup crumbs. Then pulse in 2 1/2 tbsp melted butter until well combined.

Mix together 2 (8 oz) softened cream cheese and 1/4 cup + 2 tbsp sugar until smooth and creamy. Add 1 egg, 1 tsp mint extract, and green food coloring until desired color is reached and beat until just combined.

Spoon cream cheese mixture over each crust until evenly distributed.

Bake for 20 minutes. Turn off the oven and prop the door open slightly. Allow the cheesecakes to cool down in the oven for 10 minutes before removing.

After the 10 minutes, remove from the oven and chill overnight before removing from the pan.

Once set, remove the cheesecakes from the liners.

Make ganache by melting together 1/2 cup chocolate chips, 1 1/2 tbsp butter, 2 tsp milk, and 2 tsp corn syrup in the microwave for 30 seconds. Stir until completely well combined and smooth.

Top each cheesecake with a heaping tablespoon of ganache and embellish with a few pieces of chopped Andes Mints.

How strong is the mint flavor?

The mint flavor is smooth and balanced – not overpowering.

Can I freeze Andes Mint Mini Cheesecakes?

Yes! These freeze very well. Once fully chilled, freeze them in a freezer safe container. Thaw overnight in the refrigerator before serving.

How do I know when mini cheesecakes are done baking?

They are done when the edges are set and the centers still have a slight jiggle. They will continue to firm up as they cool and chill in the refrigerator.

Can I make these ahead of time?

Absolutely. Mini Cheesecakes are perfect for making ahead. In fact, their texture improves after chilling, making them ideal for parties and holidays.