If you have a sweet tooth and a love for refreshing minty treats, you’re going to adore this Andes Mint Cheesecake Recipe. This dessert captures the luscious creaminess of classic cheesecake combined with the cool, subtle mint flavor and smooth chocolate notes from Andes mints. Each bite melts delightfully in your mouth, making it a perfect centerpiece for any celebration or simply a cozy night in. It’s rich yet light, with a crumbly Oreo crust that perfectly balances the creamy filling, leaving you craving just one more slice. Trust me, once you try this Andes Mint Cheesecake Recipe, it’ll become your go-to indulgence for special occasions and mint lovers alike.

The image shows a round dessert with three layers on a white plate placed on a white marbled surface. The bottom layer is dark and crumbly like crushed cookies. The middle layer is thick, creamy, and pale with small dark specks mixed in. The top layer is covered with a shiny dark chocolate sauce that drips down the sides. On top, there are chunks of a candy bar scattered evenly. Next to the dessert, there is a sprig of fresh green mint leaves. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient here plays a vital role in building the unique flavor and texture that make this cheesecake so irresistible. They’re simple but essential, combining creamy, crunchy, and mint-chocolate elements that make this recipe stand out.

Crushed Oreos with filling (1 1/2 cups): Gives the crust a rich chocolate base and perfect crunch that holds up well.
Butter, melted (5 tbsp): Binds the Oreo crumbs into a firm but tender crust.
Cream cheese, softened (2 packages, 8 oz. each): The main creamy body of the cheesecake with that classic tangy flavor.
Sour cream (2 tbsp): Adds moisture and a subtle tang to keep the filling smooth and light.
Corn starch (1 tbsp): Helps stabilize the texture, making sure the cheesecake sets properly without cracks.
Sugar (1/2 cup): Sweetens the batter, balancing the mint and chocolate flavors.
Vanilla extract (1 tsp): Enhances all the flavors with a warm, comforting undertone.
Eggs (2): Provide structure and richness to the cheesecake.
Andes mint baking chips or chopped Andes candies (about 1/2 cup for filling, extra for topping): Add the signature mint-chocolate flavor throughout the filling and as a luscious topping.
Heavy whipping cream (2 tbsp): Used to melt and create a silky topping glaze that drizzles beautifully.

How to Make Andes Mint Cheesecake Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 325 degrees F. You’ll want to grease a 6-inch springform pan and wrap it in double layers of heavy-duty aluminum foil to prevent leaks, since this cheesecake will bake in a water bath. Crush the Oreos either in a food processor or by hand using a zip-top bag and rolling pin until finely crushed with the filling mixed in — this keeps the crust rich and flavorful. Mix the crumbs with melted butter until the mixture holds together. Press this firmly into the bottom of your pan, then bake it for 10 minutes. This extra step gives the crust a slight crispness that accentuates the creamy filling to come.

Step 2: Make the Filling

In a large bowl, beat the softened cream cheese, sour cream, corn starch, sugar, and vanilla until perfectly smooth — no lumps allowed for that luxuriously creamy texture. Add the eggs one at a time, stirring gently to prevent excess air from being whipped in, which can cause cracks during baking. Finally, fold in the chopped Andes mints or baking chips. These little bursts of mint chocolate will add both flavor and texture as the cheesecake bakes to silky perfection.

Step 3: Bake with a Water Bath

Pour your batter onto the pre-baked Oreo crust. Then, prepare a water bath by pouring boiling water into a large baking dish — the water should come about 1 inch up the sides of your wrapped springform pan. This technique prevents cracking and keeps the cheesecake moist and creamy. Bake for 60 minutes or until the edges are set and the center slightly jiggles when nudged. After baking, turn off the oven and crack the door open, letting the cheesecake cool gradually inside for 30 minutes. This step gently finishes the baking process and avoids sudden temperature changes that might ruin your cake’s smooth surface.

Step 4: Cool and Remove from Pan

Once out of the oven, cool your cheesecake on the counter for at least an hour. Run a knife carefully around the edges to loosen it from the pan before removing the springform collar. If the cheesecake is sticking, give it more time to cool or chill it in the fridge for an additional hour. This patience will reward you with a beautifully intact cake that looks as divine as it tastes.

Step 5: Create the Mint-Chocolate Topping

Heat the heavy whipping cream and chopped Andes mints in a small bowl until melted and smooth, then pour this luscious glaze over the top of your cheesecake, letting it drip artistically down the sides. Sprinkle with a few more chopped Andes candies for an extra pop of minty crunch. Chill your masterpiece in the refrigerator for 4 to 6 hours, or better yet, up to 24 hours to allow all the flavors to meld and the texture to fully set before serving.

How to Serve Andes Mint Cheesecake Recipe

Andes Mint Cheesecake Recipe - Recipe Image

Garnishes

For an added touch of elegance and flavor, try topping slices with a dollop of freshly whipped cream decorated with extra chopped Andes candies or even a sprig of fresh mint. You can also dust the top lightly with cocoa powder if you want a subtle chocolate enhancement. These garnishes not only elevate the look but contribute delightful textures and tastes with every forkful.

Side Dishes

This Andes Mint Cheesecake Recipe pairs wonderfully with fresh berries like raspberries or strawberries, which add a bright, slightly tart contrast to the rich minty filling. A simple glass of cold milk, coffee, or even a mint-flavored tea can complement it wonderfully. For a festive touch, serve alongside thin mint cookies or a handful of chocolate-covered espresso beans.

Creative Ways to Present

Why not impress your guests by serving this cheesecake in individual mini springform pans for personal portions? You could also create a layered dessert by crumbling this cheesecake into parfait glasses with alternating layers of crushed Oreos and whipped cream. For a fun twist, try chocolate-dipped Andes on the side or drizzle with mint-infused chocolate sauce to double down on the cool mint experience.

Make Ahead and Storage

Storing Leftovers

Store any leftovers covered tightly in plastic wrap or a cake dome in the refrigerator. The cheesecake will keep its creamy texture and fresh mint flavor for up to 4 days, making it an excellent make-ahead dessert. Just be sure to keep it chilled until ready to serve.

Freezing

You can freeze this cheesecake for up to 2 months. Wrap it securely in multiple layers of plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving to maintain its creamy consistency and delicious flavor.

Reheating

This cheesecake is best enjoyed cold or at room temperature, so reheating is not recommended. Simply allow it to sit out of the fridge for 10-15 minutes before serving to soften it slightly if you prefer a less chilled texture.

FAQs

Can I use a 9-inch pan for this recipe?

Absolutely! You’ll want to double the ingredients if you use a 9-inch springform pan to ensure you have enough batter. The baking time may vary slightly, so keep an eye on it and test for doneness after about 70 minutes.

What if I can’t find Andes mint baking chips?

If baking chips aren’t available, simply chop Andes mints into small pieces. They melt just as well and provide that classic mint-chocolate flavor essential to this cheesecake.

Why do I need to bake the crust before adding the filling?

Pre-baking the crust helps it set firmly and prevents it from becoming soggy once the creamy filling is poured over. It also intensifies the Oreo flavor with a subtle toasted note.

Is it necessary to use a water bath when baking cheesecake?

Using a water bath creates steam in the oven, which helps to bake the cheesecake gently and evenly. This prevents cracks and ensures the filling stays creamy and smooth instead of drying out.

Can I make this cheesecake ahead of time for a party?

Yes! This Andes Mint Cheesecake Recipe actually tastes better the next day after the flavors have melded. Prepare it a day in advance and chill overnight for the perfect party dessert.

Final Thoughts

I cannot recommend enough giving this Andes Mint Cheesecake Recipe a try—it’s truly a crowd-pleaser that feels special but is surprisingly simple to make. The creamy texture, the chocolatey cookie crust, and that unmistakable minty freshness all come together in perfect harmony. Whether you’re treating yourself or impressing guests, this cheesecake will quickly become a beloved indulgence you’ll want to make over and over again.