By Lindy Van Schalkwyk, last updated on December 14, 2022
Today, we’ll show you how to make our luscious Andes mints cheesecake. It’s topped off with homemade chocolate mint ganache and Andes thins.
This chocolate mint-baked cheesecake is incredibly easy to make and perfect for any occasion. It can even be made and frozen for future events! It has a superior texture, flavor, and consistency to virtually any other recipe out there. So, give it a try and let us know what you think.
Why We Love Our Andes Mints Cheesecake?
Today, there are hundreds, if not thousands of chocolate mint cheesecake recipes. However, not all of them are equal.
Our Andes mints cheesecake recipe has a luxuriously smooth, creamy, and soft texture. It has the perfect amount of moistness and is fluffy, but still dense.
It’s packed with a ton of concentrated mint flavors. These are further enhanced when paired with our Andes mint chips chocolate ganache topping.
The cheesecake recipe does take a while to make, but no longer than your average baked cheesecake recipe. Our guide helps make it super easy to assemble, bake, cool, and garnish.
So, read on to learn how you can make this incredible Andes mint cheesecake at home.
What You Need To Make Our Refreshing Andes Mint Cheesecake Recipe
Ingredients for the crust
- 1 1/2 cups chocolate graham crackers
- 2 tablespoons caster sugar
- 5 tablespoons salted butter, melted
- 1 teaspoon vanilla extract
Ingredients for the filling
- 24 ounces full-fat cream cheese, softened at room temperature
- 3/4 cups caster sugar
- 3 large eggs, room temperature
- 2 teaspoons mint extract
- Green food coloring, optional
Ingredients for the topping and garnish
- 1/4 cup heavy cream
- 1 cup Andes Creme De Menthe Baking Chips
- 1-2 packs of Andes Creme De Menthe Thins
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
- Cake stand or serving platter
Step by step instructions
Step 1: Make the cheesecake crust
To start, preheat your oven to 320ºF (160ºC). Then, line the bottom of a springform cake pan with non-stick baking paper. Spray the sides with non-stick cooking spray, or brush it with additional butter. Set the pan aside.
Then, combine the chocolate graham crackers and caster sugar in a food processor. Pulse until you have a uniform fine crumb. Then, add the melted butter and vanilla extract. Mix until the crumb is evenly moistened.
Finally, press the crumb into your lined cheesecake pan. Make sure that you press it in tightly using the back of a flat cup. If the crumb isn’t tightly packed, it will break apart inside when you try to remove it from the pan.
Andes Creme De Menthe Baking Chips, 10 oz
Step 2: Par-bake the crust
Next, place the cheesecake crust on the middle rack of the oven. then, partially bake it for about 8-12 minutes, or until it starts to set. The crust won’t be hard (and shouldn’t be), but it won’t be as moist as before.
Once par-baked, remove it from the oven. Then, allow it to cool completely on the counter.
Step 3: Make the cheesecake batter
To start, place the softened full-fat cream cheese in a mixing bowl. Then, add the caster sugar and start beating. You can work at medium-high speed. Cream the ingredients until you have a soft, fluffy, and lump-free mixture.
Next, add the eggs. Only add one at a time and mix well between additions. This will ensure that the egg is completely incorporated and that you have a uniform mixture.
After all the eggs are added add the mint extract and food coloring.
Step 4: Bake your Andes Mints cheesecake
Gently pour the mint cheesecake batter into the crust-lined pan. Then, smooth out the top of the batter.
Bake the cheesecake for roughly 60-80 minutes. Check the progress of the cheesecake after 60 minutes of baking. This will help prevent overbaking and ensure it has a soft, moist, and tender crumb.
Step 5: Cool the mint cheesecake
Once the cheesecake is completely baked, switch off the oven and allow the cheesecake to cool inside it. You can open the oven door slightly to allow the temperature to cool gradually.
After about 45-60 minutes, remove the Andes mints cheesecake from the oven. Cool it on a wire rack at room temperature.
Step 7: Make the Andes chocolate topping
While the cheesecake is in its final stretch of cooling, you can prepare the chocolate mint topping.
To start, heat the heavy cream in a microwave-safe bowl for roughly 30 seconds. Once it’s hot, add the chocolate baking chips. Stir the ingredients until the chocolate is completely melted.
Step 8: Assemble your baked chocolate mint cheesecake
Allow your chocolate ganache to cool slightly. Then, pour it over your cooled baked cheesecake inside the springform cake pan.
Smooth out the chocolate topping to ensure it has a beautiful finish.
Wrap the entire cheesecake in plastic or saran wrap. Place it inside the fridge for at least 4 hours to set.
Step 9: Remove and serve your Andes mints cheesecake
After the cheesecake and topping have been set completely, add the chocolate thins (whole or chopped) over the cheesecake.
Then, run a hot knife blade around the edge of the springform cake pan. Unclasp the pan and remove the sides.
Finally, remove the cheesecake from the base and serve it on a cake stand or serving platter.
Tips And Tricks
- If you cannot find any chocolate Graham crackers, you can also use Oreo cookies. We don’t like them as much because of their super sweet filling. But, you can always remove it and store (or freeze) it for a later purpose.
- For an even mintier flavor, you can add more extract to either the cheesecake crust or the chocolate mint topping. Just be careful to not overdo it completely with the mint flavor.
Preparations Times And Servings
| Preparation Times | Baking Times | Servings |
| 25 minutes | 70-90 minutes | 6-8 |
Wrapping Things Up – The Ultimate Decadent Andes Mints Cheesecake Recipe
As you can see, this is an uber-rich, minty, and chocolate-stuffed baked cheesecake. It will go perfectly on virtually any occasion. And, the decorating opportunities for it is quite versatile.
Let us know what you think about it in the comments below. And, if you have any other questions, don’t hesitate to reach out!
Easy Andes Mints Cheesecake Recipe With 5 Minute Ganache
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
- Cake stand or serving platter
Ingredients
Ingredients for the crust
- 1 1/2 cups chocolate graham crackers
- 2 tablespoons caster sugar
- 5 tablespoons salted butter, melted
- 1 teaspoon vanilla extract
Ingredients for the filling
- 24 ounces full-fat cream cheese, softened at room temperature
- 3/4 cups caster sugar
- 3 large eggs, room temperature
- 2 teaspoons mint extract
- Green food coloring, optional
Ingredients for the topping and garnish
- 1/4 cup heavy cream
- 1 cup Andes Creme De Menthe Baking Chips
- 1-2 packs of Andes Creme De Menthe Thins
Instructions
- Make the cheesecake crustTo start, preheat your oven to 320ºF (160ºC). Then, line the bottom of a springform cake pan with non-stick baking paper. Spray the sides with non-stick cooking spray, or brush it with additional butter. Set the pan aside.Then, combine the chocolate graham crackers and caster sugar in a food processor. Pulse until you have a uniform fine crumb. Then, add the melted butter and vanilla extract. Mix until the crumb is evenly moistened.Finally, press the crumb into your lined cheesecake pan. Make sure that you press it in tightly using the back of a flat cup. If the crumb isn't tightly packed, it will break apart inside when you try to remove it from the pan.1 1/2 cups chocolate graham crackers, 2 tablespoons caster sugar, 5 tablespoons salted butter, melted, 1 teaspoon vanilla extract
- Par-bake the crustNext, place the cheesecake crust on the middle rack of the oven. then, partially bake it for about 8-12 minutes, or until it starts to set. The crust won't be hard (and shouldn't be), but it won't be as moist as before.Once par-baked, remove it from the oven. Then, allow it to cool completely on the counter.
- Make the cheesecake batterTo start, place the softened full-fat cream cheese in a mixing bowl. Then, add the caster sugar and start beating. You can work at medium-high speed. Cream the ingredients until you have a soft, fluffy, and lump-free mixture.Next, add the eggs. Only add one at a time and mix well between additions. This will ensure that the egg is completely incorporated and that you have a uniform mixture.After all the eggs are added add the mint extract and food coloring.24 ounces full-fat cream cheese, softened at room temperature, 3/4 cups caster sugar, 3 large eggs, room temperature, 2 teaspoons mint extract, Green food coloring, optional
- Bake your Andes Mints cheesecakeGently pour the mint cheesecake batter into the crust-lined pan. Then, smooth out the top of the batter.Bake the cheesecake for roughly 60-80 minutes. Check the progress of the cheesecake after 60 minutes of baking. This will help prevent overbaking and ensure it has a soft, moist, and tender crumb.
- Cool the mint cheesecakeOnce the cheesecake is completely baked, switch off the oven and allow the cheesecake to cool inside it. You can open the oven door slightly to allow the temperature to cool gradually.After about 45-60 minutes, remove the Andes mints cheesecake from the oven. Cool it on a wire rack at room temperature.
- Make the Andes chocolate toppingWhile the cheesecake is in its final stretch of cooling, you can prepare the chocolate mint topping.To start, heat the heavy cream in a microwave-safe bowl for roughly 30 seconds. Once it's hot, add the chocolate baking chips. Stir the ingredients until the chocolate is completely melted.1/4 cup heavy cream, 1 cup Andes Creme De Menthe Baking Chips
- Assemble your baked chocolate mint cheesecakeAllow your chocolate ganache to cool slightly. Then, pour it over your cooled baked cheesecake inside the springform cake pan.Smooth out the chocolate topping to ensure it has a beautiful finish.Wrap the entire cheesecake in plastic or saran wrap. Place it inside the fridge for at least 4 hours to set.
- Remove and serve your Andes mints cheesecakeAfter the cheesecake and topping have been set completely, add the chocolate thins (whole or chopped) over the cheesecake.Then, run a hot knife blade around the edge of the springform cake pan. Unclasp the pan and remove the sides.Finally, remove the cheesecake from the base and serve it on a cake stand or serving platter.1-2 packs of Andes Creme De Menthe Thins
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.