Table of Contents

Andes Candies Chocolate Mint Cheesecake

The first time I tasted an Andes Mint, I was probably seven years old, standing in my grandmother’s kitchen. She always had a bowl of them on the counter, nestled amongst Werther’s Originals and butterscotch candies. That little square of chocolate and mint became synonymous with warmth, comfort, and her unwavering love. Now, every time I bite into something mint chocolate flavored, I’m instantly transported back to that cozy kitchen. This cheesecake takes that simple pleasure and elevates it into a decadent dessert worthy of any special occasion, or, let’s be honest, a Tuesday night.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 4 hours 15 minutes (includes chilling time)
Servings: 12
Yield: 1 cheesecake
Dietary Type: Not Gluten-Free

Ingredients

For the Crust:

1 cup chocolate wafer crumbs
3 tablespoons granulated sugar
3 tablespoons butter, melted

For the Filling:

32 ounces cream cheese, softened
1 cup sugar
4 eggs
2 teaspoons vanilla
28 Andes mints candies, chopped, or 1 cup Andes mint baking chips

For the Topping:

3 tablespoons whipping cream or 3 tablespoons whole milk
28 Andes mints candies, or 1 cup Andes mint baking chips, divided (reserve 10-12 for decoration)

Equipment Needed

9-inch springform pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Microwave-safe bowl
Cooling rack
Knife

Instructions

Prepare the Crust: In a small bowl, thoroughly mix the chocolate wafer crumbs and 3 tablespoons of sugar.
Add the Butter: Add the melted butter to the crumb mixture and mix until well combined. The mixture should resemble wet sand.
Press into Pan: Press the crumb mixture evenly onto the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create a firm, even crust.
Bake the Crust: Bake the crust in a preheated oven at 325°F (160°C) for 10 minutes. This will help the crust set and prevent it from becoming soggy. Remove from oven and let cool slightly while you prepare the filling.
Cream Cheese Preparation: In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together at medium speed until the mixture is smooth and well blended. This may take a few minutes, but it’s crucial to eliminate any lumps and create a creamy base.
Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing on low speed after each addition until just combined. Then, add the vanilla and continue mixing on low speed until everything is well incorporated. Be careful not to overmix the batter at this stage; overmixing can incorporate too much air, which can cause the cheesecake to crack during baking.
Add the Andes Mints: Stir in one package (28 pieces or 1 cup) of chopped Andes Candies or Andes mint baking chips into the cream cheese filling, distributing them evenly throughout.
Pour into Crust: Carefully pour the cream cheese filling into the prepared and slightly cooled crust.
Bake the Cheesecake: Bake the cheesecake in the preheated oven at 325°F (160°C) for 1 hour and 5 minutes, or until the center is almost set. The edges should be firm, but the center should still have a slight jiggle.
Loosen the Edges: Once the baking time is complete, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about an hour. This gradual cooling process helps prevent cracking. After an hour, remove the cheesecake from the oven and run a knife between the pan and the cheesecake to further loosen it. This also helps prevent cracking as it cools.
Cool to Room Temperature: Set the cheesecake on a cooling rack and let it cool to room temperature.
Remove Sides of Pan: Once the cheesecake is completely cooled, carefully remove the sides of the springform pan.
Prepare the Topping: Set aside 10 to 12 Andes candies for decorating the top of the cheesecake.
Melt the Remaining Candies: In a microwave-safe bowl, combine the remaining Andes candies with the whipping cream (or milk). Microwave on high for 45 seconds.
Stir Until Smooth: Stir the candy and cream mixture until the candies are completely melted and the mixture is smooth. If necessary, microwave for an additional 10-15 seconds, stirring in between, until smooth.
Glaze the Cheesecake: Spread the melted candy mixture evenly over the top of the cheesecake, allowing it to drizzle down the sides for a visually appealing effect.
Decorate: Decorate the top of the cheesecake with the reserved Andes Candies. You can arrange them in a pattern or simply scatter them across the top.
Refrigerate: Refrigerate the cheesecake for at least 3 hours, or preferably overnight, before serving. This allows the cheesecake to fully set and the flavors to meld together.
Serving: Slice and serve the chilled Andes Candies Chocolate Mint Cheesecake.
Leftovers: Refrigerate any leftovers promptly.

Expert Tips & Tricks

Preventing Cracks: To minimize cracking, consider using a water bath while baking. Wrap the bottom of the springform pan in foil and place it inside a larger pan. Add hot water to the larger pan until it reaches about halfway up the sides of the springform pan. This creates a humid environment that helps the cheesecake bake more evenly.
Softening Cream Cheese: Make sure your cream cheese is fully softened before mixing. This will ensure a smooth and lump-free filling. You can leave it at room temperature for a few hours or microwave it in 30-second intervals, stirring in between, until softened.
Chopping Andes Mints: For the easiest chopping, chill the Andes Mints in the freezer for about 15 minutes before chopping. This will prevent them from melting and sticking to the knife.
Clean Slices: To get clean, professional-looking slices, dip a long, thin knife in hot water and wipe it clean between each slice.

Serving & Storage Suggestions

This Andes Candies Chocolate Mint Cheesecake is best served chilled. Garnish each slice with a sprig of fresh mint or a dollop of whipped cream for an extra touch. For a truly decadent experience, pair it with a cup of hot chocolate or a glass of cold milk. Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. While you can freeze cheesecake, the texture might change slightly upon thawing. To freeze, wrap individual slices tightly in plastic wrap and then place them in a freezer bag. Thaw in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	582.9 kcal	N/A
Calories from Fat	349 g	60%
Total Fat	38.9 g	59%
Saturated Fat	23.3 g	116%
Cholesterol	166.6 mg	55%
Sodium	327.8 mg	13%
Total Carbohydrate	58.3 g	19%
Dietary Fiber	1.1 g	4%
Sugars	22.9 g	91%
Protein	9.4 g	18%

Variations & Substitutions

Gluten-Free Crust: Substitute the chocolate wafer crumbs with gluten-free chocolate cookie crumbs. You may need to adjust the amount of melted butter slightly to achieve the right consistency.
Different Mint: If you don’t have Andes Mints, you can use other mint chocolate candies or even peppermint extract. Start with a small amount of extract (about 1/2 teaspoon) and add more to taste.
Chocolate Ganache Topping: Replace the melted Andes Mint topping with a simple chocolate ganache made from equal parts chocolate chips and heavy cream. Heat the cream until simmering, pour it over the chocolate chips, and let it sit for a minute before stirring until smooth.
Oreo Crust: For a twist on the classic chocolate crust, use Oreo cookies with the filling removed.

FAQs (Frequently Asked Questions)

Q: Can I use a graham cracker crust instead of a chocolate wafer crust?
A: Absolutely! A graham cracker crust would provide a nice contrast to the mint chocolate flavor of the cheesecake. Just follow the same baking instructions as for the chocolate wafer crust.

Q: My cheesecake cracked. Is it still edible?
A: Yes, a cracked cheesecake is still perfectly edible! Cracking is usually just a cosmetic issue. You can cover the cracks with the topping or whipped cream. Following the tips in the recipe, such as cooling the cheesecake gradually, can help prevent cracking.

Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake is a great make-ahead dessert. It actually tastes better after it has had time to chill in the refrigerator for several hours or overnight.

Q: Can I use low-fat cream cheese?
A: While you can use low-fat cream cheese, the texture of the cheesecake might be slightly different. Full-fat cream cheese provides the richest and creamiest texture.

Q: What can I do if I don’t have a springform pan?
A: If you don’t have a springform pan, you can bake the cheesecake in a regular pie dish or cake pan. However, it will be more difficult to remove the cheesecake cleanly. You can line the pan with parchment paper, leaving an overhang to help lift the cheesecake out.

Final Thoughts

This Andes Candies Chocolate Mint Cheesecake is more than just a dessert; it’s a nostalgic journey back to simpler times, a celebration of flavors that bring comfort and joy. The creamy texture, the rich chocolate, and the refreshing mint create a symphony of tastes that will delight your senses. Don’t hesitate to try this recipe, experiment with variations to make it your own, and share your creation with loved ones. Whether it’s for a special occasion or just a well-deserved treat, this cheesecake is sure to be a hit. I encourage you to bake this delight, and I would love to hear how it turned out and what adjustments you made to personalize it! Consider pairing it with a rich cup of dark roast coffee for the perfect ending to any meal.

Andes Candies Chocolate Mint Cheesecake Recipe