Mini Andes Mint Cheesecakes with Chocolate Ganache and Oreo Crumbs Recipe
These Mini Andes Mint Cheesecakes are a delightful combination of creamy mint-infused cheesecake with a crunchy Oreo crust, topped with luscious chocolate ganache and garnished with Andes mints and whipped cream. Perfect for mint lovers and an elegant treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 6 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 1/4 cups Oreo cookie crumbs
- 1 Tablespoon granulated sugar
- 4 Tablespoons salted butter, melted
Cheesecake Filling
- 2 – 8 ounce packages cream cheese, room temperature
- 1/2 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon mint extract
- 3 teaspoons green food coloring
- 3/4 cup Andes mints, chopped (about 20 unwrapped mints)
Chocolate Ganache
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy cream
Optional Garnish
- 12 Andes mints
- Oreo crumbs
- Whipped cream
Instructions
- Prepare the oven and pan. Preheat the oven to 325°F. Line a 12-cup muffin pan with paper liners and lightly spray each liner with non-stick spray to prevent sticking.
- Make the crust. In a medium bowl, combine Oreo cookie crumbs, sugar, and melted butter, stirring thoroughly. Divide the mixture evenly among the 12 lined muffin cups (about 2 level tablespoons each). Press the crumbs gently to form a solid bottom crust layer for each cheesecake.
- Prepare the cheesecake filling. Using a stand mixer or handheld mixer, beat the room temperature cream cheese until smooth and creamy. Gradually add sugar and mix until fully incorporated. Add the egg, mint extract, and green food coloring, blending on low speed just until combined. Fold in the chopped Andes mints gently to distribute evenly without overmixing.
- Fill and bake. Spoon the cheesecake mixture evenly over each crust, filling a bit more than 3/4 full. Bake in the preheated oven for 20 minutes. After baking, turn off the oven and prop the door open slightly. Allow the cheesecakes to cool in the oven for 10 minutes before removing them completely.
- Chill the cheesecakes. Place the pan with cheesecakes in the refrigerator and chill for at least 6 hours to set properly before adding toppings.
- Make the chocolate ganache. Heat the heavy cream in a microwave-safe measuring cup on high for 40 seconds. Immediately add the semi-sweet chocolate chips, cover, and let sit for 3–5 minutes. Stir the mixture until the ganache is smooth and glossy.
- Top the cheesecakes. Spoon about 1 tablespoon of the chocolate ganache on top of each chilled cheesecake and let it set for about 5 minutes.
- Garnish. Add a dollop of whipped cream, one whole Andes mint, and a sprinkle of Oreo crumbs on top of each cheesecake for an elegant finish.
- Serve and enjoy. Serve chilled and enjoy these refreshing, minty mini cheesecakes perfect for any dessert occasion.
Notes
- Ensure the cream cheese and egg are at room temperature to avoid lumps in the cheesecake filling.
- Press the crust firmly but gently to prevent cracking or crumbs falling apart after baking.
- For best flavor, use fresh mint extract and quality Andes mints.
- Chilling time is essential for the cheesecakes to set properly; do not skip or shorten this step significantly.
- Ganache can be prepared ahead and stored in the refrigerator; gently reheat before using.
- Optional garnishes can be customized, such as adding fresh mint leaves or a dusting of cocoa powder.
Keywords: Andes mint, cheesecake, mini cheesecakes, mint dessert, chocolate ganache, Oreo crust
