You know that moment when a chocolate craving and a mint craving walk into a kitchen and decide to elope? Yeah — that’s what these mini cheesecakes taste like. I fell hard for this combo the first time I tried it at a friend’s holiday party, and I’ve been obsessed ever since. If you want something that looks fancy but behaves like a lazy weekday treat, grab a muffin tin and let’s get real.
I’ll walk you through why these mini cheesecakes rock, what you need, the exact method (yes, I include a little kitchen drama), plus tips, variations, and storage advice. Oh, and if you get distracted halfway through, no judgment — I’ll make the recipe forgiving. Also, FYI, if you like mint-savory pairings, you might enjoy this baked zucchini with goat cheese and mint I tried last summer.
Why You’ll Love This Recipe
- Perfectly portioned — these minis solve the “should I eat a whole slice?” dilemma. Spoiler: you can have two.
- Fast and forgiving — the batter tolerates small mistakes, so you don’t need to be Martha-level precise.
- Chocolate + mint = crowd-pleaser — people smile when they see this dessert. No complicated plating required.
- Great for gifting — make a batch, box them up, and watch neighbors get suspiciously happy.
- Customizable — swap chocolate types or mint candies with zero heartbreak.
Ingredients You’ll Need
Ingredient: (yes, I said “Ingredient” because I insist on clarity)
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 egg
- 12 mini graham cracker crusts
- 1 cup chocolate chips
- 1/2 cup Andes Mint candies, chopped
Why these quantities? They make a neat dozen minis and keep the texture smooth and slightly tangy. If you double the batch, scale everything evenly.
How to Make (Step-by-Step)
Follow these steps in order and try not to lick the spoon until the final photo op.
1. Preheat the oven to 325°F (163°C).
Preheat early so your oven behaves. I swear ovens develop moods.
2. In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
Beat on medium speed. Stop scraping at least once and go “yep, that’s happening.” Use a hand mixer or stand mixer.
3. Add sour cream and mix until combined.
Sour cream gives the cheesecake that slight tang and silky feel. Don’t overmix.
4. Beat in the egg until well incorporated.
Add the egg and mix just until uniform. You want a smooth batter, not an aerated soufflé.
5. Place mini graham cracker crusts in a muffin tin.
Press them gently so they sit flat. I line the tin for cleanliness, but you don’t have to.
6. Pour the cheesecake batter into each crust until full.
Fill almost to the top; the batter will set without overflowing. Use a small cookie scoop to speed things up.
7. Bake for 20-25 minutes or until the centers are set.
The edges should look firm and the centers should wobble slightly. If you poke it, it should jiggle like it means it.
8. Remove from the oven and cool completely.
Let them cool on a rack for at least 30 minutes. Cooling prevents meltdown during the chocolate drizzle.
9. Melt chocolate chips and drizzle over the cooled cheesecakes.
Melt gently in a microwave or double boiler. Drizzle artistically or splash with abandon — both work.
10. Top with chopped Andes Mint candies.
Drop on the chopped mints while the chocolate stays tacky so they stick.
11. Chill in the refrigerator before serving.
Chill for at least 1 hour (overnight if you plan ahead). Cold makes these taste more luscious.
Pro Tips for the Best Results
- Use room-temperature cream cheese to get a smooth batter without lumps. I set mine out for about 30–45 minutes.
- Don’t overbeat once the egg goes in. Overmixing adds air and causes cracks.
- Avoid baking too hot; low and slow keeps the texture creamy.
- Swirl gently: if you want mint ribbons in the batter, fold in 1/4 cup finely chopped Andes.
- Chocolate consistency: add a teaspoon of coconut oil when melting chocolate to make a glossy drizzle.
- Make ahead: bake and assemble; store chilled up to 3 days. Perfect for last-minute hosting.
- Portable dessert hack: place liners in a shallow box with parchment to keep them from sliding.
Fun Variations & Topping Ideas
Variations:
- Dark Chocolate Twist: swap regular chocolate chips for dark chocolate for a richer flavor.
- Thin Mint Mode: add a drop of peppermint extract to the batter, but be careful — a little goes a long way.
- No-Bake Shortcut: mix cream cheese and sour cream with whipped topping and chill in crusts for a softer, no-bake version.
Toppings:
- Crushed Andes for crunch and mint bursts.
- Sea salt sprinkle to make the chocolate sing.
- Mini chocolate curls for a fancy look.
- Fresh raspberries for color and tartness.
Bold takeaway: these minis handle creativity well, so experiment without anxiety.
Storing and Reheating
Store these cheesecakes in an airtight container in the refrigerator. I stack parchment between layers when I have more than one layer in the container.
- Refrigerator: keep them up to 3 days. They stay creamy and stable.
- Freezer: freeze on a tray until firm, then move to a freezer-safe container. Freeze up to 1 month. Thaw overnight in the fridge.
- Reheating: skip the microwave unless you’re in a hurry. If you must warm slightly, microwave for 5–8 seconds to soften the chocolate drizzle without melting the whole cheesecake. Otherwise, serve chilled — that’s how they taste best.
Frequently Asked Questions (FAQ)
Do I need to use mini graham cracker crusts?
No, you can make your own crusts by pressing crushed graham crackers with melted butter into muffin liners. Pre-bake them for 3–4 minutes for extra crispness.
Can I use low-fat cream cheese?
Yes, but expect slightly less richness and a firmer texture. IMO, full-fat yields the best mouthfeel.
How do I prevent cracks on top?
Avoid overmixing and bake at a steady, moderate temperature. Cool them gradually to prevent sudden temperature shifts that cause cracks.
What if I don’t have Andes Mints?
Use any mint chocolate candy, chopped thin. Or try chocolate-covered peppermint bark. The mint-chocolate duo is forgiving.
Can I make these gluten-free?
Yes. Use gluten-free graham crumbs or gluten-free cookie crusts instead of standard graham cracker crusts.
Conclusion
You’ll love these mini cheesecakes because they combine easy prep, crowd-pleasing flavors, and portable portions. They taste like something you’d pay a small fortune for at a bakery, yet they sit in your fridge ready to save the day. Try the standard version first, then riff — that’s half the fun. If you enjoyed this approach, you’ll probably like seeing more recipes and variations like the detailed version on Andes Mint Mini Cheesecakes – Small Town Woman for extra inspiration.
Drop a comment and a rating if you try them — I want to know whether you went classic, dark-chocolate, or peppermint-power. And hey, if your kitchen turns into a mint-chocolate crime scene, send a pic. 🙂
Mini Mint Chocolate Cheesecakes
Ingredients
Method
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Add sour cream and mix until combined.
- Beat in the egg until well incorporated.
- Place mini graham cracker crusts in a muffin tin and gently press them flat.
- Pour the cheesecake batter into each crust until full.
- Bake for 20-25 minutes or until the centers are set.
- Remove from the oven and cool completely on a rack for at least 30 minutes.
- Melt the chocolate chips and drizzle over the cooled cheesecakes.
- Top with chopped Andes Mint candies while the chocolate is still tacky.
- Chill in the refrigerator for at least 1 hour before serving.
