Andes Mint Cheesecake
This andes mint cheesecake is the perfect recipe for the upcoming holiday season! If you’re a fan of andes mints, you’re going to love it!
It’s the perfect combination of plain sweet cheesecake, a touch of mint, and a delicious oreo crust.
Audrey's Little Farm may earn a commission after clicking links on this page at no additional cost to you. Learn more.
Cheese cakes have become one of my most favorite desserts to make over the years. They are better than your average simple dessert, and most people really love cheesecake!
Plus, they are pretty easy to make and there are so many different varieties to choose from!
One of my favorite recipes of all time is my Caramel Apple Cheesecake!
And if you’d really like to be everybody’s favorite, make both kinds!
I have some family members who always want my caramel apple cheesecake and others who only want the andes mint cheesecake, so for special occasions I try to make both!
But if you’re really a fan of Andes mints you’ll also love these Andes Mint Chocolate Cookies. So be sure to try out that recipe as well!
How to Make Andes Mint Cheesecake
Crust:
1 1/2 c. crushed oreos (with filling)
5 tbsp. buter, melted
Filling:
2 (8 oz.) packages of cream cheese (room temperature)
2 tbsp. sour cream
1 tbsp. corn starch
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. andes mint baking chips (or about 14 andes candies, chopped)
Topping:
2 tbsp. heavy whipping cream
1/2 c. andes mint baking chips (or about 14 andes candies, chopped)
6 andes candies set aside, or about 1/8 c. of andes baking chips, for sprinkling on top
Directions:
- Preheat oven to 325 degrees F.
- Place a greased 6-inch springform pan on a double piece of heavy duty aluminum foil, then wrap it around the pan securely. If you use a 6 inch springform pan make sure that it is at least 3 inches deep. If it’s shallower than that the batter won’t fit.
- Then cut a piece of parchment paper the size of the bottom of your springform pan and place it in the bottom. This will help the crust not stick to the pan.
- Use a food processor and grind up the oreos, or put them in a double zip lock bag and crush them up.
- In a small bowl combine the oreo crumbs and melted butter. Stir until it’s well combined and the crumbs are sticking together. If the mixture seems too dry, add another tablespoon of melted butter.
- Then pour the mixture into the bottom of your greased pan and firmly press down. Then put the pan into the oven and bake at 325 degrees F for 10 minutes. After baking, remove from oven and set aside.
- Next, in a large bowl, beat cream cheese, sour cream, corn starch, sugar and vanilla extract. Mix until completely smooth. Then add in eggs and slightly mix, don’t overmix.
- Then gently stir in chopped andes mints and pour batter onto oreo crust.
- Prepare your water bath by filling a large baking dish with 2 cups of boiling water. Then set your springform pan wrapped in foil in the water. The water should go about 1 inch up the side of the pan.
- Place the water bath with cheesecake in the preheated oven and bake for 60 minutes or until the cheesecake is set.
- Then after baking, turn off oven, crack open the oven door, and let it sit with the oven off and door cracked open for 3o minutes.
- Remove from oven and let cool for at least 1 hour, then carefully run a knife around the edge of the pan to loosen before removing the springform pan.
- If the cheesecake seems to stick to the sides, cool longer or place it in the fridge for another hour before removing the springform pan.
- After removing the springform pan, place your cheesecake on a platter. Then heat 2 tbsp. of heavy cream and 1/2 cup of chopped andes and stir until the mints are melted.
- After melted and smooth, pour on top of your cheesecake and let it drizzle down the sides. Then sprinkle with remaining chopped andes mints.
- Place it in the fridge and chill for 4-6 hours. Although, I prefer keeping it in the fridge up to 24 hours before serving so it is perfectly chilled all the way through.
Recipe notes: If you’d like to make a larger cheesecake in a 9-inch springform pan, go ahead and double this recipe!
Since cheesecake is so rich I just prefer the 6-inch wide by 3-inch deep pan because it ends up being the perfect size!
Andes Mint Cheesecake
Ingredients
Crust:
- 1 1/2 cup crushed oreos with filling
- 5 tbsp. butter, melted
Filling:
- 2 (8 oz.) packages of cream cheese softened
- 2 tbsp. sour cream
- 1 tbsp. corn starch
- 1/2 cup sugar
- 1 tsp. vanilla
- 2 eggs
- 1/2 cup andes mint baking chips or about 14 andes candies, chopped
Topping:
- 2 tbsp heavy whipping cream
- 1/2 cup andes mint baking chips or about 14 andes candies, chopped
- 6 andes candies chopped, or about 1/8 cup of andes baking chips for sprinkling on top
Instructions
- Preheat oven to 325 degrees F.
- Place a greased 6-inch springform pan on a double piece of heavy duty aluminum foil, then wrap it around the pan securely.Be sure that the 6 inch pan is at least 3 inches deep or the batter may not all fit.
- Then cut a piece of parchment paper the size of the bottom of your springform pan and place it in the bottom. This will help the crust not stick to the pan.
- Use a food processor and grind up the oreos, or put them in a double zip lock bag and crush them up.
- In a small bowl combine the oreo crumbs and melted butter. Stir until it's well combined and the crumbs are sticking together. If the mixture seems too dry, add another tablespoon of melted butter.
- Then pour the mixture into the bottom of your greased pan and firmly press down. Then put the pan into the oven and bake at 325 degrees F for 10 minutes. After baking, remove from oven and set aside.
- Next, in a large bowl, beat cream cheese, sour cream, corn starch, sugar and vanilla extract. Mix until completely smooth. Then add in eggs and slightly mix, don't overmix.
- Then gently stir in chopped andes and pour batter onto oreo crust.
- Prepare your water bath by filling a large baking dish with 2 cups of boiling water. Then set your springform pan wrapped in foil in the water. The water should go about 1 inch up the side of the pan.
- Place the water bath with cheesecake in the preheated oven and bake for 60 minutes or until the cheesecake is set.
- Then after baking, turn off oven, crack open the oven door, and let it sit with the oven off and door cracked open for 30 minutes.
- Remove from oven and let cool for at least 1 hour, then carefully run a knife around the edge of the pan to loosen before removing the springform pan.
- If the cheesecake seems to stick to the sides, cool longer or place it in the fridge for another hour before removing the springform pan.
- After removing the springform pan, place your cheesecake on a platter. Then heat 2 tbsp. of heavy cream and 1/2 cup of chopped andes and stir until the mints are melted.
- After melted and smooth, pour on top of your cheesecake and let it drizzle down the sides. Then sprinkle with remaining chopped andes mints.
- Place it in the fridge and chill for 4-6 hours. Although, I prefer keeping it in the fridge up to 24 hours before serving so it is perfectly chilled all the way through.
Notes
Pin it for later:
This looks amazing! Does it freeze well by chance?
Hi Lindsay! Thanks, it’s one of my favorite recipes! I have not ever frozen it but in general, cheesecake freezes very well so you should not have any issues.
Baking this now. It may be helpful to note the lack of filling for a 9″ pan as the first line in the instructions. I was curious once I filled it up in the pan why it seemed short on filling.