Andes Mint Chocolate Cheesecake: A Cool, Creamy Masterpiece

This Andes Mint Chocolate Cheesecake is the ultimate dessert for chocolate mint lovers. Imagine a rich, chocolate cookie crust filled with a luxuriously smooth and creamy cheesecake, perfectly infused with the refreshing, cool taste of mint chocolate, and topped with a glossy chocolate ganache and a cascade of chopped Andes Mints.

Andes Mint Chocolate Cheesecake is an elegant, show-stopping dessert that balances decadent chocolate with a bright, refreshing finish, making it the perfect grand finale for any special occasion or holiday meal.

WHY YOU WILL LOVE THIS ANDES MINT CHOCOLATE CHEESECAKE

You will be utterly captivated by this dessert from the very first bite.

• Firstly, this Andes Mint Chocolate Cheesecake delivers the iconic, beloved flavor of thin mint chocolates in a stunning, sliceable form.
• Secondly, the texture is pure perfection incredibly creamy, dense, and smooth without being overly heavy.
• Furthermore, it’s a stunning visual masterpiece with its layers of brown and green, making it a true centerpiece for your table.
• Finally, while it looks professional, the recipe is approachable with detailed, step-by-step guidance to ensure your success.

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WHAT YOU WILL NEED

Using high-quality ingredients and proper technique is the key to this cheesecake’s flawless texture.

For the Chocolate Crust:

• Chocolate Oreo Cookies: One 14.3 oz package. You’ll use the whole cookie, filling and all.
• Unsalted Butter: Melted, to bind the crumbs.

For the Mint Chocolate Cheesecake Filling:

• Full-Fat Cream Cheese: Four 8-oz blocks, completely at room temperature. This is non-negotiable for a smooth, lump-free filling.
• Granulated Sugar: For sweetness.
• Full-Fat Sour Cream: This adds a slight tang and incredible creaminess.
• Eggs: Three large eggs, also at room temperature.
• Vanilla Extract: For warmth.
• Peppermint Extract: Use pure, not imitation, for the best flavor. Start with 1 teaspoon; you can add more to taste.
• Green Gel Food Coloring: Optional, but gives that classic minty look.
• All-Purpose Flour: One tablespoon to help stabilize the filling and prevent cracking.
• Andes Mints: One 4.67 oz package, roughly chopped.

For the Chocolate Ganache & Topping:

• Semi-Sweet Chocolate Chips: For a rich, not-too-sweet ganache.
• Heavy Cream: To create a smooth, pourable ganache.
• Additional Andes Mints: For decorating the top.

TOOLS YOU WILL WANT

You will need a 9-inch springform pan, a food processor, a stand mixer or electric hand mixer, a large bowl, a roasting pan (for a water bath), aluminum foil, and a spatula.

HOW TO MAKE THIS ANDES MINT CHOCOLATE CHEESECAKE

Follow these Andes Mint Chocolate Cheesecake steps carefully for a crack-free, perfectly set cheesecake.

Prepare the Crust and Pan

1. First, preheat your oven to 325°F (160°C).
2. Then, wrap the outside of your springform pan tightly with a double layer of heavy-duty aluminum foil to prevent water from seeping in.
3. Pulse the Oreo cookies in a food processor until they become fine crumbs.
4. Mix the crumbs with the melted butter and press the mixture firmly and evenly into the bottom of the prepared pan.

Make the Cheesecake Filling

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese on medium-low speed until it is completely smooth and free of lumps. Scrape down the bowl often.
2. Gradually add the sugar and beat until combined.
3. Beat in the sour cream, vanilla extract, and peppermint extract.
4. Add the eggs one at a time, mixing on low speed and scraping the bowl after each addition. Do not over-mix.
5. Mix in the flour and green food coloring (if using) until just combined.
6. Gently fold in the chopped Andes Mints by hand.

Bake in a Water Bath

1. Pour the filling over the prepared crust.
2. Place the foil-wrapped springform pan into a large roasting pan. Place it in the oven, then carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
3. Bake for 60-75 minutes. The edges will be set, but the center will still have a slight jiggle.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling is the best defense against cracks.

Chill and Top

1. Remove the cheesecake from the water bath and run a thin knife around the edge to loosen it.
2. Let it cool completely on a wire rack, then refrigerate for at least 6 hours, or preferably overnight.
3. Before serving, make the ganache by heating the cream and pouring it over the chocolate chips. Let it sit, then whisk until smooth. Let it cool slightly before pouring over the chilled cheesecake.
4. Garnish with additional chopped Andes Mints.

TIPS AND TRICKS FOR PERFECT ANDES MINT CHOCOLATE CHEESECAKE

I want to share my best tips to make your Andes Mint Chocolate Cheesecake flawless. The single most important step is using room temperature ingredients; cold cream cheese will never become smooth. Furthermore, do not over-mix the batter after adding the eggs, as this incorporates too much air and can cause puffing and cracking.

The water bath is essential for gentle, even heating that results in a creamy texture. For the cleanest slices, dip your knife in hot water and wipe it clean between each cut.

VARIATIONS YOU WILL ACTUALLY TRY

This Andes Mint Chocolate Cheesecake recipe is a fantastic base for creativity.

• For a Grasshopper Cheesecake, add 1-2 tablespoons of crème de menthe liqueur (adjusting the extract accordingly) and swirl in a chocolate fudge sauce before baking.
• For a Dark Chocolate Orange Mint version, use a dark chocolate cookie crust and add the zest of one orange to the filling.
• You can also create a Mint Chip version by folding in mini chocolate chips instead of the chopped Andes Mints.

MAKE-AHEAD, STORAGE & FREEZING

This Andes Mint Chocolate Cheesecake is a dream for planners. You can make the entire cheesecake, without the ganache topping, up to 2 days in advance. Store it covered in the refrigerator. Add the ganache and garnish the day you plan to serve it.

The fully assembled cheesecake can be stored in the refrigerator for up to 5 days. It freezes very well for up to 3 months. Freeze it uncovered until solid, then wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight.

TROUBLESHOOTING: COMMON QUESTIONS

Let’s solve any potential issues. If my cheesecake cracked, it was likely due to over-mixing, over-baking, or cooling too quickly. Don’t worry, the ganache topping will cover it beautifully! If my filling is lumpy, the cream cheese was too cold.

To fix it, you can pass the finished filling through a fine-mesh sieve before pouring it into the crust. How do I know when it’s done? The center should still jiggle like Jell-O when you gently shake the pan; it will set fully as it chills.

SERVING SUGGESTIONS ANDES MINT CHOCOLATE CHEESECAKE

This Andes Mint Chocolate Cheesecake is rich, so serve it in small slices. It is sublime all on its own, but for an extra-indulgent treat, pair it with a dollop of freshly whipped cream or a small scoop of vanilla ice cream. A dusting of cocoa powder or a few fresh mint leaves also makes a beautiful garnish.

NUTRITION NOTES

This is a celebratory, indulgent dessert. For a lighter version, you can use reduced-fat cream cheese and sour cream, but the texture will be less rich and creamy.

MY STORY: WHY I ADORE THIS ANDES MINT CHOCOLATE CHEESECAKE

This Andes Mint Chocolate Cheesecake is my husband’s absolute favorite dessert. I created it for his birthday one year, aiming to recreate his beloved after-dinner mints in a grander form. The moment he took the first bite, his eyes lit up.

It was an instant hit, and now it’s the most requested dessert for every family gathering. For me, it’s more than a recipe; it’s a symbol of celebration and knowing the people you love well enough to create their perfect dessert.

FINAL CHECKLIST BEFORE YOU BAKE

Before you start, do a quick scan:

• Cream cheese and eggs are at room temperature.
• Springform pan is tightly wrapped in foil.
• Oven is preheated to 325°F (160°C).
• A roasting pan and hot water are ready for the water bath.

ANDES MINT CHOCOLATE CHEESECAKE FAQS