Andes Mint Cheesecakes


For the Crust:

  • 1 cup chocolate graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon sugar

For the Cheesecake:

  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 cup sour cream
  • 1 cup chopped Andes mints

For the Topping:

  • 1/2 cup chocolate chips
  • 1/4 cup heavy cream
  • Additional chopped Andes mints for garnish


  1. Preheat oven to 325°F (163°C). Combine chocolate graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottoms of a lined muffin tin to form the crusts.
  2. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing just until incorporated. Stir in vanilla and peppermint extracts, then fold in sour cream and chopped Andes mints.
  3. Divide the filling evenly over the crusts in the muffin tin. Bake for 20 minutes, or until set. Remove from oven and allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  4. For the topping, heat chocolate chips and heavy cream in the microwave in 30-second intervals, stirring until smooth. Spoon over the cooled cheesecakes and sprinkle with additional chopped Andes mints.
  5. Refrigerate for at least 4 hours before serving.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 4 hours 40 minutes

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