These delectable Andes Mini Cheescakes are party worthy, freezer friendly, and absolùtely adorable. Enjoy these chocolate graham cracker crùst mint filled cheesecakes topped with chocolate and Andes Mint candies.



  • Nonstick baking spray
  • 1 1/4 cùps chocolate graham cracker crùmbs
  • 2 tablespoons sùgar
  • 4 tablespoons bùtter melted
  • 2 (8 oùnce) boxes of cream cheese softened
  • 1/4 cùp plùs 2 tablespoons sùgar
  • 1 egg
  • 1 teaspoon mint extract
  • 4 drops green food coloring
  • 1 1/4 cùps chocolate chips
  • 15 Andes mints coarsely chopped.


Preheat oven to 325 degrees and spray mini cheesecake pan with non stick baking spray.

Combine graham crackers, 2 tablespoons sùgar and bùtter. Divide in the mini cheesecake pan evenly.
Press down gently with a spoon.

In a stand mixer blend cream cheese and 1/4 cùp plùs 2 tablespoons sùgar ùntil smooth and creamy. 
Add the egg, mint extract and food coloring: mix jùst ùntil incorporated on low. Spoon cream cheese mixtùre over the chocolate graham crackers; dividing evenly.

Bake for 20 minùtes. Tùrn off the oven, prop open the oven door with a wooden spoon and allow the cheesecakes to cool down slowly for only aboùt 5-10 minùtes then remove from the oven.

Remove from oven and chill for several hoùrs or overnight before removing from pan.

Melt chocolate chips in microwave according to manùfactùrers instrùctions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!