Andes Candies Chocolate Mint Cheesecake Recipe

Name: Andes Candies Chocolate Mint Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST INGREDIENTS; 1 cup chocolate wafer crumbs; 3 tablespoons granulated sugar; 3 tablespoons butter, melted; FILLING INGREDIENTS; 32 ounces cream cheese, softened (this IS the correct amount); 1 cup sugar; 4 eggs; 2 teaspoons vanilla; 28 Andes mints candies or 1 cup Andes mint baking chips; TOPPING INGREDIENTS; 3 tablespoons whipping cream or 3 tablespoons whole milk; 28 Andes mints candies or 1 cup Andes mint baking chips, divided

Servings: persons

CRUST INGREDIENTS
1 cup chocolate wafer crumbs
3 tablespoons granulated sugar
3 tablespoons butter, melted
FILLING INGREDIENTS
32 ounces cream cheese, softened (this IS the correct amount)
1 cup sugar
4 eggs
2 teaspoons vanilla
28 Andes mints candies or 1 cup Andes mint baking chips
TOPPING INGREDIENTS
3 tablespoons whipping cream or 3 tablespoons whole milk
28 Andes mints candies or 1 cup Andes mint baking chips, divided

1
For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl.
2
Add butter, mixing well.
3
Press on bottom of 9-inch springform pan.
4
BAKE at 325* (F) for 10 minutes.
5
For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
6
Add eggs and vanilla, mixing on low until well combined, do NOT overmix.
7
Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust.
8
BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set.
9
Run a knife between pan and cheesecake.
10
Set cake on cooling rack till room temperature.
11
Remove sides of pan.
12
For TOPPING:
13
Set aside 10 or 12 Andes candies for decorating cake top.
14
In a microwavable bowl, mix remaining candies with cream (or milk).
15
On high, microwave 45 seconds.
16
Stir till candies melt and mixture is smooth.
17
Spread over cheesecake and let drizzle down sides.
18
Decorate with reserved Andes Candies.
19
REFRIGERATE, at least, 3 hours or until serving time.
20
Refrigerate any leftovers.

1605

kcal

Calories

118

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: CRUST INGREDIENTS, 1 cup chocolate wafer crumbs, 3 tablespoons granulated sugar, 3 tablespoons butter, melted, and more.

Yes, Andes Candies Chocolate Mint Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Andes Candies Chocolate Mint Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions