Andes Mint Cheesecake Recipe

Introduction

This Andes Mint Cheesecake combines the rich creaminess of classic cheesecake with the refreshing mint-chocolate flavors of Andes candies. It’s a perfect dessert for mint lovers looking for something smooth, cool, and indulgent.

Ingredients

• 1 1/2 cups crushed Oreos with filling
• 5 tablespoons butter, melted
• 2 (8 oz.) packages cream cheese, softened
• 2 tablespoons sour cream
• 1 tablespoon corn starch
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup Andes mint baking chips or about 14 Andes candies, chopped
• 2 tablespoons heavy whipping cream
• Additional Andes candies or baking chips for topping (about 6 candies or 1/8 cup chips), chopped

Instructions

1. Step 1: Preheat your oven to 325 degrees F. Grease a 6-inch springform pan that is at least 3 inches deep. Place the pan on double layers of heavy-duty aluminum foil and wrap securely to protect it from water during baking.
2. Step 2: Cut a piece of parchment paper to fit the bottom of the pan and place it inside to prevent sticking.
3. Step 3: Crush the Oreos using a food processor or by placing them in a double zip-lock bag and crushing with a rolling pin. Combine the crushed Oreos with melted butter until the mixture sticks together. If it’s too dry, add an extra tablespoon of butter.
4. Step 4: Press the Oreo mixture firmly into the bottom of the prepared pan. Bake in the oven for 10 minutes, then remove and set aside.
5. Step 5: In a large bowl, beat the cream cheese, sour cream, corn starch, sugar, and vanilla extract until smooth. Add the eggs and mix gently until combined, taking care not to overmix.
6. Step 6: Fold in the chopped Andes mint baking chips or candies. Pour the filling over the pre-baked Oreo crust.
7. Step 7: Prepare a water bath by filling a large baking dish with 2 cups of boiling water. Place the foil-wrapped springform pan into the water so the water comes about 1 inch up the sides of the pan.
8. Step 8: Carefully place the water bath with the cheesecake into the oven. Bake for 60 minutes or until the cheesecake is set but still slightly jiggly in the center.
9. Step 9: Turn off the oven and crack the door open. Let the cheesecake sit inside for 30 minutes to cool gradually.
10. Step 10: Remove the cheesecake from the oven and let it cool at room temperature for at least 1 hour. Run a knife around the edge before removing the springform pan. If the cheesecake sticks, chill it longer in the fridge before removing.
11. Step 11: To make the topping, heat 2 tablespoons of heavy cream in a small bowl and stir in 1/2 cup of chopped Andes until melted and smooth.
12. Step 12: Pour the melted Andes cream over the cooled cheesecake and allow it to drizzle down the sides. Sprinkle with the remaining chopped Andes candies or baking chips.
13. Step 13: Refrigerate the cheesecake for 4–6 hours, or preferably up to 24 hours, before serving for the best flavor and texture.

Tips & Variations

• Use a double layer of foil to prevent any water from leaking into the springform pan during the water bath bake.
• For a stronger mint flavor, add a few drops of peppermint extract to the filling, but use sparingly.
• Swap Oreos for chocolate wafer cookies if you prefer a lighter crust.
• Chop Andes candies finely to ensure even distribution and smooth texture in the filling and topping.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For best results, bring to room temperature for about 15 minutes before serving. Leftover cheesecake can be frozen for up to a month; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Andes candies instead of baking chips?

Yes, regular Andes candies work well. Just chop them finely so they melt evenly in the batter and topping.

What if my cheesecake cracks?

Cracking is common due to the baking process. To minimize cracks, avoid overmixing and cool the cheesecake gradually in the oven with the door cracked as directed.

Andes Mint Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 147 reviews

This decadent Andes Mint Cheesecake features a rich Oreo crust, creamy mint-infused filling studded with Andes chocolate pieces, and a luscious mint chocolate topping. Baked in a water bath for a smooth, creamy texture and finished with melted Andes mints for a glossy finish, this cheesecake is a perfect combination of chocolate and refreshing mint flavors, ideal for special occasions or indulgent treats.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 6 hours 30 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust:

• 1 1/2 cups crushed Oreos with filling
• 5 tablespoons butter, melted

Filling:

• 2 (8 oz.) packages cream cheese, softened
• 2 tablespoons sour cream
• 1 tablespoon corn starch
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup Andes mint baking chips or about 14 Andes candies, chopped

Topping:

• 2 tablespoons heavy whipping cream
• 1/2 cup Andes mint baking chips or about 14 Andes candies, chopped
• 6 Andes candies chopped or about 1/8 cup Andes baking chips for sprinkling on top

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F. Grease a 6-inch springform pan that is at least 3 inches deep. Place it on a double layer of heavy-duty aluminum foil and wrap securely to prevent leaks during the water bath baking. Cut a piece of parchment paper to fit the bottom of the pan and place it inside to prevent sticking.
2. Make the Crust: Using a food processor, finely crush the Oreos with filling, or place them in a double zip-lock bag and crush thoroughly. In a small bowl, combine the crushed Oreos with melted butter and stir well until the crumbs are moist and stick together. If needed, add an additional tablespoon of melted butter. Press the mixture firmly into the bottom of the prepared springform pan.
3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from oven and set aside to cool slightly.
4. Prepare the Filling: In a large bowl, beat the softened cream cheese, sour cream, corn starch, sugar, and vanilla extract together until completely smooth. Add the eggs and mix gently to combine without overmixing. Fold in the chopped Andes mints gently. Pour the filling over the baked crust evenly.
5. Set up Water Bath and Bake: Place the wrapped springform pan into a large baking dish filled with 2 cups of boiling water so the water comes about 1 inch up the sides of the pan. Carefully place this assembly into the oven and bake for 60 minutes or until the cheesecake is set but still slightly jiggly in the center.
6. Cool Gradually: Turn off the oven, crack open the oven door, and let the cheesecake sit inside for 30 minutes to cool gradually. Then remove from oven and cool at room temperature for at least 1 hour. Run a knife around the edge before removing the springform pan to loosen the cake. If it sticks, chill longer or refrigerate for an additional hour.
7. Prepare the Topping: Heat the heavy cream gently in a small saucepan or microwave until warm. Add the chopped Andes mints and stir until completely melted and smooth. Pour this ganache over the top of the cooled cheesecake, allowing it to drizzle down the sides. Sprinkle with the remaining chopped Andes candies or baking chips.
8. Chill the Cheesecake: Refrigerate the cheesecake for 4-6 hours to set completely. For best flavor and texture, chill for up to 24 hours before serving.

Notes

• Use a 6-inch springform pan that is deep enough (at least 3 inches) to hold the batter comfortably.
• Wrapping the pan in heavy-duty foil prevents water from the bath leaking into the cheesecake during baking.
• Gradual cooling inside the oven helps prevent cracks in the cheesecake surface.
• If the crust mixture seems too dry, adding an extra tablespoon of melted butter will help it bind better.
• Chilling the cheesecake overnight enhances the flavor and texture, making slicing easier.
• For a stronger mint flavor, you can add a drop of peppermint extract to the filling, but this is optional.
• Ensure the cream cheese is fully softened before mixing to avoid lumps in the batter.

Keywords: Andes Mint Cheesecake, mint cheesecake, oreo crust, baked cheesecake, chocolate mint dessert, creamy cheesecake, holiday dessert