These Mint Mini Cheesecakes combine the refreshing flavor of mint with the creamy indulgence of cheesecake — all in a perfectly portioned dessert cup. With a buttery chocolate graham cracker crust and a smooth mint filling topped with Andes mints, every bite is rich, cool, and irresistibly delicious.
They’re ideal for weddings, dessert bars, or festive gatherings when you want something elegant but easy to serve. These bite-sized treats are both eye-catching and crowd-pleasing, making them the perfect addition to any celebration.
Why You’ll Love These Cheesecakes
- Creamy mint filling with chocolatey crunch
- Perfect portion size for parties and dessert bars
- Make ahead and refrigerate until ready to serve
- Great for weddings, holidays, or any special event
Recipe Overview
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 12 mini cheesecakes
Ingredients
For the Crust:
1 cup chocolate graham cracker crumbs
3 tablespoons melted butter
1 tablespoon sugar
For the Cheesecake Filling:
12 oz cream cheese, softened
⅓ cup sugar
1 large egg
¼ cup sour cream
½ teaspoon peppermint extract
A few drops green food coloring (optional)
½ cup chopped Andes mints (plus more for topping)
For Garnish:
Whipped cream and shaved chocolate or extra Andes mints
Step-by-Step Instructions
1. Preheat the oven
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
2. Make the crust
Mix graham cracker crumbs, sugar, and melted butter until well combined. Press about 1 tablespoon into the bottom of each muffin cup. Bake for 5 minutes, then let cool.
3. Make the filling
In a large bowl, beat cream cheese and sugar until smooth. Add egg, sour cream, peppermint extract, and food coloring (if using). Fold in chopped Andes mints.
4. Bake the cheesecakes
Divide filling evenly among muffin cups. Bake for 15–18 minutes or until centers are just set. Let cool completely, then refrigerate for at least 2 hours.
5. Decorate and serve
Top with whipped cream, shaved chocolate, or extra Andes mints before serving.
Pro Tips & FAQs
Can I make these ahead?
Yes! These mini cheesecakes can be made 2–3 days in advance and stored in the refrigerator until serving.
Can I freeze them?
Absolutely. Freeze in an airtight container for up to 2 months. Thaw in the fridge before serving.
Can I use Oreos for the crust?
Yes! Crushed Oreos make a delicious alternative to chocolate graham crackers.
Flavor Variations
Mint Oreo Cheesecakes: Use crushed mint Oreos for the crust.
Chocolate Chip Mint: Add mini chocolate chips to the filling for texture.
White Chocolate Mint: Swirl in melted white chocolate before baking.
Nutrition Summary
A rich and creamy mint dessert with the perfect balance of sweetness and chocolate — ideal for celebrations or an after-dinner treat.
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 mini cheesecake | 210 | 4g | 19g | 13g | 0g | 16g |
Disclaimer: Nutrition facts are estimates and may vary depending on ingredients used.
