Andes Mint Cheesecake

A rich, velvety cheesecake swirled with chopped Andes mints, so cool bits of mint and chocolate show up in every forkful. It sits on a crisp chocolate graham cracker crust and is finished with a glossy layer of mint chocolate ganache. Smooth, decadent, and refreshingly minty, it’s a showstopper for holidays, special dinners, or any time you want a dessert that feels a little indulgent.

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Prep Time 30

Cook Time 1 10

Cooldown and Refrigerate 5

Total Time 6 40

Course Dessert

Cuisine American

Servings slices

Calories 188 kcal

Equipment

Springform pan
Electric mixer
Microwave-safe bowl

Ingredients

Crust

1 sleeve chocolate graham crackers crushed; or 1 heaping cup Teddy Grahams crumbs
3 tablespoons sugar
¼ cup butter melted

Filling

3 8-ounce packages cream cheese
¾ heaping cup sugar
2 eggs
½ tablespoon vanilla
1 scant cup Andes baking chips OR 23 Andes mint candies, chopped

Topping

3 tablespoons half-and-half
1 cup Andes baking chips OR 28 Andes mint candies

Garnish

6 Andes mint candies cut in half diagonally

Instructions

Crust

Preheat the oven to 325°F. Combine the chocolate graham cracker crumbs and sugar, then stir in melted butter.
Press into the bottom of a springform pan and bake for 10 minutes.

Filling

Beat cream cheese and sugar on medium speed until smooth and creamy. Add eggs and vanilla and mix well. Stir in the filling’s Andes chips or chopped candies.
Pour into the crust and spread evenly. Bake for 1 hour, or a few minutes longer if the center is not set, watching closely to avoid overbaking.
Run a knife between the cheesecake and pan. Cool completely and remove the rim. Refrigerate for at least 1 hour before making the ganache.

Topping

Combine the topping candy and half-and-half in a microwave-safe bowl. Microwave on high for 45 seconds, then stir until melted and smooth. See the note about reserving garnish candy.
Pour over the cheesecake and allow the ganache to cool before adding Andes candies cut diagonally in half as garnish, if desired.
Refrigerate for at least 3 hours.

Garnish

Garnish with Andes mint candies spaced so that each slice will have one piece of candy.

Notes

Timing: This is not a quick dessert. Cooldown and refrigeration are crucial for a successful cheesecake. Cool completely before removing from pan. Chill at least 1 hour before topping with ganache and at least 3 hours afterward.

Candy or Chips: Using Andes baking chips is faster than chopping the Andes candy. In case your store does not carry the baking chips, the number of candies needed for each step are included.

Substitution: If your store does not carry chocolate graham crackers, chocolate Teddy Grahams are a great substitute.

Nutrition

Calories: 188kcalCarbohydrates: 17gProtein: 2gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 39mgSodium: 56mgPotassium: 18mgFiber: 1gSugar: 16gVitamin A: 174IUVitamin C: 0.03mgCalcium: 33mgIron: 0.1mg

Keyword andes mint cheesecake, cheesecake, chocolate cheesecake, chocolate mint cheesecake, chocolate mint dessert, holiday cheesecake

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Nutrition Information

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Andes Mint Cheesecake