Mini Cheesecakes
Why these mint-chocolate mini cheesecakes sing
These bite-sized cheesecakes balance a silky, tangy filling with a crunchy graham base and a burst of cool Andes mint and chocolate on top, making them ideal for holiday cookie trays or weeknight desserts. For a straightforward approach that still impresses, halve the mixing speed when adding the eggs to prevent overworking the batter and keep the texture dense and velvety. For inspiration on similar handheld desserts, see this take on mini cheesecakes with graham cracker crust.
What makes them a crowd-pleaser
These small cheesecakes are fast to assemble, easy to transport, and universally loved for their creamy mouthfeel and mint-chocolate finish — a simple recipe that reads fancy on a party table.
Small things to appreciate
Little wins to notice
- Single-serving portions cut down on plating and waste
- The sour cream keeps the filling tangy and smooth without extra steps
- Chocolate chips add shine and texture with minimal effort
- Chopped Andes Mints give a festive, refreshing finish
A quick overview of the process
Start with room-temperature cream cheese and sugar, whip until smooth, add flavor and eggs gently, fold in sour cream, spoon into crusts, bake until just set, cool, top, and chill. If you like lemon or other flavors, check variations such as the bright and zesty mini lemon cheesecakes for ideas.
Smart prep strategies before you start
Bring the cream cheese and eggs to room temperature for at least 30 minutes so the batter whips smoothly, and arrange the mini crusts on a baking sheet to make filling easy and spill-free. For a firm slice and neater finish, chill the formed cheesecakes before topping. If you prefer a dense, New York-style texture, learn techniques from this mini New York-style cheesecakes guide.
Ingredients
8 oz cream cheese, softened, 1/2 cup sugar, 1/2 tsp vanilla extract, 2 large eggs, 1/2 cup sour cream, 12 mini graham cracker crusts, Chocolate chips, Andes Mint candies, chopped
To try a no-bake alternative with Oreo flavors, you can adapt the build using methods shown in this mini no-bake Oreo cheesecakes recipe.
Ingredient swaps and pantry tips
Choose full-fat cream cheese for richest texture, or use a 1:1 swap of Greek yogurt for part of the sour cream to cut fat while keeping tang. Use fresh eggs and measure sugar by volume for consistent sweetness. If graham crusts are unavailable, press crushed graham crackers mixed with melted butter into mini muffin cups.
Step-by-step baking instructions
- Preheat the oven to 325°F (160°C).
- In a large bowl, beat the cream cheese and sugar together until smooth.
- Add in the vanilla extract and mix well.
- Beat in the eggs one at a time until fully incorporated.
- Mix in the sour cream until the mixture is smooth.
- Divide the cheesecake batter evenly among the mini graham cracker crusts.
- Bake for about 20-25 minutes or until set.
- Remove from the oven and let cool.
- Once cooled, top each cheesecake with chocolate chips and chopped Andes Mint candies.
- Chill in the refrigerator for at least 2 hours before serving.
Baking times and visual cues to watch for
- Batter should be lump-free and ribbon-like before portioning.
- A properly baked mini cheesecake will have a slight jiggle in the center but edges that are set and barely pulling away from the crust.
- Cool on a rack for 30 minutes before refrigerating to prevent condensation from weeping onto toppings.
Best ways to serve these little treats
Serve chilled on a dessert platter, as party favors in cupcake liners, or alongside coffee after dinner; they also travel well in a single-layer box for potlucks.
Quick serving ideas
- Garnish with extra chopped Andes for an elegant look
- Plate with fresh berries for color contrast
- Pair with espresso or mint tea for a balanced finish
How to store and keep them fresh
Refrigerate in an airtight container for up to 4 days; for longer storage, freeze uncovered on a tray until firm, then wrap individually and freeze up to 1 month. Thaw in the refrigerator before serving.
Storage reminders
- Keep chilled until 10 minutes before serving for best texture
- Avoid stacking to protect toppings
- Label frozen portions with date for best quality
Helpful tools and time-savers
A hand mixer makes quick work of the batter; an ice cream scoop or piping bag ensures uniform portions; a rimmed baking sheet keeps crusts stable while moving in and out of the oven.
Extra technique tips
- Scrape the bowl between additions to ensure even mixing
- Use a small offset spatula to level batter in crusts quickly
- If using a food processor for crusts, pulse to avoid overworking
Flavor and dietary variations
Swap chopped peppermint bark for Andes for a sweeter finish, or use reduced-fat cream cheese and Greek yogurt for a lighter version. For a gluten-free option, replace crusts with gluten-free graham crumbs.
Easy swaps to try
- Chocolate ganache drizzle instead of chips for a richer topping
- Add 1 tbsp cocoa powder to the batter for a chocolate base
- Use dairy-free cream cheese and coconut cream for vegan-friendly results
Estimated nutrition per mini cheesecake
Serving size: 1 mini cheesecake (recipe makes 12)
Calories: ~210 kcal
Protein: ~2.5 g
Fat: ~13 g
Carbohydrates: ~14 g
Nutrition adjustment notes
Reduce calories and fat by substituting part-skim cream cheese and low-fat sour cream, and lower sugar to 1/3 cup if you prefer a less-sweet profile.
Frequently asked questions
Q: Can I make the batter ahead of time?
A: Yes — prepare the batter, cover, and refrigerate up to 24 hours; bring back to room temperature and stir gently before filling crusts.
Q: Why did my cheesecakes crack?
A: Overbaking or mixing too vigorously introduces air that can cause cracks; mix until smooth and bake until centers are just set.
Q: Can I freeze these after baking?
A: Yes — cool completely, freeze on a tray until firm, then wrap individually for up to one month and thaw in the refrigerator.
Q: Can I double the recipe?
A: You can double the ingredients, but bake in batches or on two sheets to ensure even oven circulation.
Give them a try — you’ll love the results
These mini cheesecakes are simple to make, easy to customize, and perfect for sharing; grab your ingredients, follow the steps, and enjoy a minty, chocolate-topped treat.
Mint-Chocolate Mini Cheesecakes
Ingredients
Method
- Preheat the oven to 325°F (160°C).
- In a large bowl, beat the cream cheese and sugar together until smooth.
- Add in the vanilla extract and mix well.
- Beat in the eggs one at a time until fully incorporated.
- Mix in the sour cream until the mixture is smooth.
- Divide the cheesecake batter evenly among the mini graham cracker crusts.
- Bake for about 20-25 minutes or until set.
- Remove from the oven and let cool.
- Once cooled, top each cheesecake with chocolate chips and chopped Andes Mint candies.
- Chill in the refrigerator for at least 2 hours before serving.
