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Andes Mint Cheesecake Recipe

4.6 from 101 reviews

This decadent Andes Mint Cheesecake combines a rich, creamy cheesecake base with the refreshing flavor of mint chocolate, creating a delightful dessert perfect for any occasion. The smooth texture of the cheesecake paired with the cool minty chocolate makes it a crowd-pleaser that’s both elegant and indulgent.

Ingredients

Scale

Cheesecake Base

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs

Mint Chocolate

  • 1 cup Andes mint chocolates, chopped

Instructions

  1. Prepare the Batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue to beat until fully incorporated. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
  2. Add Mint Chocolate: Fold in the chopped Andes mint chocolates gently into the cheesecake batter, distributing them evenly throughout the mixture.
  3. Bake the Cheesecake: Preheat your oven to 325°F (163°C). Pour the batter into a prepared 9-inch springform pan. Bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
  4. Chill the Cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours or preferably overnight to set fully.
  5. Serve: Carefully remove the springform pan sides before serving. Optionally, garnish with additional Andes mint chocolates for presentation.

Notes

  • Use room temperature cream cheese for the smoothest batter.
  • Do not overbake to avoid cracks in the cheesecake.
  • Chilling overnight improves the flavor and texture considerably.
  • For an extra minty taste, add a teaspoon of peppermint extract.
  • Allow chopped Andes mints to be roughly chopped to give varied texture in the cheesecake.

Keywords: cheesecake, Andes mint, mint chocolate, mint cheesecake, creamy dessert, baked cheesecake