Mint Chocolate Cheesecake brings your dessert flavor favorites all together in one sweet treat. Andes Mints, Oreos and cheesecake combine for a refreshingly delicious dessert that is hard to resist. If you love the iconic chocolate Andes Mints, wait until you try these perfectly portioned mini cheesecakes!
Reasons You’ll Love This Recipe:
Cheesecake, Andes Mints and Oreos, oh my! This recipe brings together a number of classic flavor favorites all in one.
They are simple and easy to make, even beginning bakers will have great results.
These mini cheesecakes are perfectly portioned.
The fun green hue makes these Andes Mint Cheesecakes perfect for St. Patrick’s Day celebrations.
While the green color is fun and festive, if desired you can easily leave out the food coloring.
We love Andes Mints, be it straight from the box, in Andes Mint Cookies or in Andes Mint Brownies. So it’s no surprise that they go amazingly well with mint chocolate cheesecakes! While cheesecake can sometimes be a bit intimidating, I promise that these are as easy as can be. Your friends and family will love when these adorably sweet mini cheesecakes are on the dessert menu.
Mint Chocolate Cheesecake Ingredients
This is an overview of the ingredients you will need to make these delicious Mint Chocolate Cheesecakes. Important notes and substitutions for certain ingredients are discussed. The full printable recipe, with amounts and specific details, can be found at the bottom of the page.
Ingredient Notes and Substitutions
- Cream Cheese – Make sure you are using the brick style cream cheese, not the spread style that comes in a tub. Also, it’s very important to get your cheesecake to room temperature in order to ensure a creamy, verus lumpy, cheesecake.
- Oreo Cookie Crumbs – You can buy premade Oreo Cookie Crumbs or you can make your own. Crushing up about 20-24 Oreo Cookies (don’t use the double stuffed) should should give you the 1 and 1/4 cups of crumbs you need. Another option would be to use chocolate graham cracker crumbs.
- Mint Extract – When it comes to the mint extract a little goes a long way. We like the 1/2 teaspoons amount, but you could cut back to 1/4 teaspoon or double it to a full teaspoon. Do take care when measuring, don’t measure over the mixing bowl in case of spills. Less really is more when it comes to the mint extract. You can also use peppermint extract, but it will have a bit more of a candy cane flavor – not that there is anything wrong with that!
- Green Food Coloring – Feel free to adjust this to suit your needs. If you are okay skipping the green color, you can leave it out entirely.
How To Make Mini Mint Cheesecakes
1 and 2. In a medium bowl, stir together cookie crumbs, sugar and melted butter.
3. Divide this crumb mixture equally into the 12 muffin liners and press down gently to create the bottom crust for each cheesecake.
4. Beat the room temperature cream cheese with an electric mixer, then blend in the sugar. This mixture should be creamy and smooth.
5. Add in the egg, mint extract, and green food coloring using the lowest setting on your mixer.
6. Next, add in the chopped Andes mints, and stir just until combined. Do not overmix.
7. Divide the cream cheese mixture evenly among the 12 mini cheesecake crusts. Bake for 20 minutes. Then, turn off the oven but leave the pan in the oven. Prop the door open and allow the cheesecakes to cool down for 10 minutes prior to removing.
Chill the cheesecakes for at least 6 hours, then remove them from the pan.
8. To make the ganache topping, heat the heavy cream in a microwave safe measuring cup. Use high heat for 40 seconds. When you remove it from the microwave, immediately add in the chocolate chips. Cover and leave this for 3-5 minutes.
9. Stir the mixture until smooth.
10. Place chocolate ganache on the top of each cheesecake and allow them to cool for about 5 minutes to set up.
11. Top each Andes mint cheesecake with whipped cream, an Andes mint and oreo crumbs before serving.
Tips and Advice
Storage: These mint chocolate cheesecakes can be stored in the fridge in an airtight container for up to one week, or may be frozen for up to 2 months.
Ganache Topping: I tried this with just melted chocolate chips on top, but it really gets too hard to easily bite into when chilled. The ganache topping is perfect for this recipe.
Whipped Cream Topping: It’s best to top these with optional whipped cream immediately before serving.
Mint Oreos: If you can’t get enough mint, look for Oreo Mint Cookies at your store, and use those to make the cookie crumb crust for your mint chocolate cheesecakes.
Frequently Asked Questions
This helps the cheesecakes to maintain their height, and not crack.
You will get the creamiest texture if you make sure that these ingredients are room temperature.
More Recipes To Try
If you enjoy this mint chocolate cheesecake recipe, here are a few other recipes I think you’ll enjoy!
- No Bake Oreo Cheesecake
- Oreo Dirt Cake
- Easy Oreo Cheesecake Bars
- Creamy Cheesecake Recipe
- Cheesecake Brownies
Mint Chocolate Cheesecake
Ingredients
- 1 1/4 cups Oreo Cookie Crumbs
- 1 tablespoon granulated sugar
- 4 tablespoons salted butter (melted and cooled)
- 16 ounces cream cheese (room temperature)
- 1/3 cup granulated sugar (this is in addition to the previous 1 tablespoon)
- 1 large egg (at room temperature)
- 1/2 teaspoon mint extract
- 3 teaspoons green food coloring (this can be adjusted up or down as you desire)
- 1 cup semi-sweet chocolate chips
- 1/3 cup heavy whipping cream
- 3/4 cup Andes Mints, chopped (approximately 20 unwrapped mints)
- 12 Andes Mints (whole) and whipped cream for garnish (if desired)
Instructions
- Preheat the oven to 325 degrees F. Add 12 muffin liners to muffin pan and lightly spray each one with with non-stick spray.
- In a medium bowl, stir together cookie crumbs, sugar and melted butter. Divide this equally into the 12 muffin liners (about 2 level tablespoons each) and press down gently to create a bottom crust for each cheesecake.
- Beat the room temperature cream cheese with an electric mixer, then blend in the sugar. This mixture should be creamy and smooth.
- Add in the egg, mint extract, and green food coloring using the lowest setting on your mixer.add in the chopped Andes mints, and stir just until combined. Do not overmix.
- Divide the cream cheese mixture evenly among the 12 mini cheesecake crusts. Bake for 20 minutes. Then, turn off the oven but leave the pan in the oven. Prop the door open and allow the cheesecakes to cool down for 10 minutes prior to removing.
- Chill the cheesecakes for at least 6 hours, then remove them from the pan.
- To make the ganache topping, heat the heavy cream in a microwave safe measuring cup. Use high heat for 40 seconds. When you remove it from the microwave, immediately add in the chocolate chips. Cover and leave this for 3-5 minutes. Stir the mixture until smooth.
- Place chocolate ganache on the top of each cheesecake and allow them to cool for about 5 minutes to set up.
- If desired, top each with whipped cream, an Andes mint and oreo crumbs just prior to serving.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
These are in the oven as we speak.
I do have one question. After baking leave in oven for ten min with door cracked open before removing.
Ok good
Then chill for at least 6 hours.
So they go from the oven with door open straight to the fridge?
Wow good
Love it!