Best 4 Andes Candies Chocolate Mint Cheesecake Recipes

Indulge your sweet tooth with the Andes Candies Chocolate Mint Cheesecake, an exquisite dessert that harmonizes the refreshing taste of mint with the rich, creamy texture of cheesecake. Prepare to embark on a culinary adventure as we unveil the secrets behind crafting this delectable treat, a symphony of flavors that will leave you craving for more.

Here are our top 4 tried and tested recipes!

MINT CHOCOLATE CHEESECAKE

Mint Chocolate Cheesecake image

I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 9h15m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1 cup Oreo cookie crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup white baking chips, melted and cooled
6 tablespoons creme de menthe
1/4 cup all-purpose flour
2 tablespoons creme de cacao
1/2 teaspoon peppermint extract
4 large eggs, room temperature, lightly beaten
1 cup coarsely crushed Oreo cookies (about 10 cookies)
GANACHE:
3/4 cup semisweet chocolate chips
6 tablespoons heavy whipping cream

Steps:

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.

ANDES CANDIES CHOCOLATE MINT CHEESECAKE

Andes Candies Chocolate Mint Cheesecake image

Make and share this Andes Candies Chocolate Mint Cheesecake recipe from Food.com.

Provided by ziggy54

Categories Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup chocolate wafer crumbs
3 tablespoons granulated sugar
3 tablespoons butter, melted
32 ounces cream cheese, softened (this IS the correct amount)
1 cup sugar
4 eggs
2 teaspoons vanilla
28 Andes mints candies or 1 cup Andes mint baking chips
3 tablespoons whipping cream or 3 tablespoons whole milk
28 Andes mints candies or 1 cup Andes mint baking chips, divided

Steps:

For the CRUST: Mix crumbs and 3 tablespoons sugar in small bowl.
Add butter, mixing well.
Press on bottom of 9-inch springform pan.
BAKE at 325* (F) for 10 minutes.
For the FILLING: Beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
Add eggs and vanilla, mixing on low until well combined, do NOT overmix.
Stir in 1 package of chopped Andes Candies (28 pieces) and pour into crust.
BAKE: 325* (F) for 1 hour and 5 minutes or until center is almost set.
Run a knife between pan and cheesecake.
Set cake on cooling rack till room temperature.
Remove sides of pan.
For TOPPING:.
Set aside 10 or 12 Andes candies for decorating cake top.
In a microwavable bowl, mix remaining candies with cream (or milk).
On high, microwave 45 seconds.
Stir till candies melt and mixture is smooth.
Spread over cheesecake and let drizzle down sides.
Decorate with reserved Andes Candies.
REFRIGERATE, at least, 3 hours or until serving time.
Refrigerate any leftovers.

ANDES MINT MINI CHEESECAKES

Andes Mint Mini Cheesecakes image

This delectable and adorable Andes Mint Mini Cheesecakes Recipe combines chocolate graham cracker crust with creamy mint flavored cheesecake all topped with a swirl of rich chocolate and Andes Mint Candies. These little cuties make great party desserts and can be prepared and frozen ahead of time.

Provided by Beth Pierce

Categories Cakes

Time 45m

Number Of Ingredients 10

Ingredients

1 1/4 c chocolate graham cracker crumbs
2 Tbsp sugar
4 Tbsp butter melted
2 (8 ounce) boxes of cream cheese softened
1/4 c plus 2 tablespoons sugar
1 large egg
1 tsp mint extract
4 drops green food coloring
1 1/4 c chocolate chips
15 andes mints coarsely chopped.

Steps:

1. Preheat oven to 325 degrees and spray mini cheesecake pan with non stick baking spray.
2. Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
3. In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
4. Bake for 25 minutes. Turn off the oven, prop open the oven door with a wooden spoon and allow the cheesecakes to cool down slowly.
5. Remove from oven and chill for several hours or overnight before removing from pan.
6. Melt chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.

ANDES MINT CHEESECAKE

Andes Mint Cheesecake image

Make and share this Andes Mint Cheesecake recipe from Food.com.

Provided by RecipeNut

Categories Cheesecake

Time 7h45m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

2 (3 ounce) packages Junior mints
3 (8 ounce) packages cream cheese, softened
2/3 cup sugar
3 eggs
1 teaspoon vanilla extract
1 graham cracker crust or 1 chocolate crumb crust

Steps:

Put mints in freezer and freeze.
Heat oven to 350 degrees.
Mix cream cheese and sugar until smooth.
Add eggs, one at a time beating after each.
Mix in vanilla.
chop frozen junior mints and sprinkle on cheesecake.
Bake 40-45 minutes or until set.
Cool.
Then chill over night.

Nutrition Facts : Calories 358.9, Fat 26, SaturatedFat 13.9, Cholesterol 115.2, Sodium 299.2, Carbohydrate 25.8, Fiber 0.3, Sugar 19.1, Protein 6.7

Tips:

Use high-quality ingredients, especially the chocolate and cream cheese. This will make a big difference in the flavor of the cheesecake.
Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients. This will help to ensure a smooth and creamy cheesecake.
Don't overbeat the cheesecake batter. Overbeating can make the cheesecake tough.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
Chill the cheesecake for at least 4 hours before serving. This will help it to set properly.

Conclusion:

This Andes Candies Chocolate Mint Cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of chocolate and mint is always a winner, and the cheesecake is creamy and smooth. Whether you're a fan of Andes Candies or just love chocolate mint desserts, this cheesecake is sure to please.