Indulging in a slice of Andes Candies Chocolate Mint Cheesecake is a delightful experience. The mouthwatering dessert combines rich cream cheese, minty Andes candies, and a crunchy chocolate wafer crust, creating a perfect treat for any occasion. Let’s whip up the delicious cheesecake that will leave everyone craving more.
For a gluten-free option, consider using gluten-free chocolate wafer crumbs. You could replace the cream cheese with a dairy-free alternative if you’re lactose intolerant, but make sure it can be softened and blended smoothly. When sourcing Andes candies, look for the mint baking chips as a convenient option. If you’re a mint fanatic, feel free to double the amount of mints in the recipe.
Cheesecake
Andes Candies Chocolate Mint Cheesecake Recipe
Ingredients
- 1 cup chocolate wafer crumbs
- 3 tablespoons granulated sugar
- 3 tablespoons butter, melted
- 32 ounces cream cheese, softened
- 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
Instructions
- Preheat the oven to 325°F.
- For the crust, mix 1 cup chocolate wafer crumbs and 3 tablespoons sugar in a small bowl, then add 3 tablespoons melted butter, mixing well.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for 10 minutes, then remove and set aside.
- For the filling, beat 32 ounces softened cream cheese and 1 cup sugar in a large bowl at medium speed until well blended.
- Add 4 eggs and 2 teaspoons vanilla, mixing on low speed just until combined; be careful not to overmix.
- Stir in 28 chopped Andes candies until evenly distributed, then pour the mixture into the baked crust.
- Bake at 325°F for 1 hour and 5 minutes, or until the center is almost set.
- Run a knife between the pan and the cheesecake to loosen it, then let it cool on a wire rack until it reaches room temperature.
- Carefully remove the sides of the springform pan.
- For the topping, reserve 10 or 12 Andes candies for decoration, then mix the remaining candies with 3 tablespoons whipping cream or whole milk in a microwavable bowl.
- Microwave on high for 45 seconds, then stir until the candies melt and the mixture is smooth.
- Spread the melted candy mixture over the top of the cheesecake, allowing some to drizzle down the sides.
- Decorate the top with the reserved Andes candies.
- Refrigerate the cheesecake for at least 3 hours before serving. Store any leftovers in the refrigerator.
Part of our Homemade Cheesecake Recipes collection — Part 1 of 3:
If you’re in the mood for another decadent dessert, you should try the Andes Mint Cheesecake. The recipe has a similar creamy texture and delightful mint flavor, making it a perfect companion for the Andes Candies Chocolate Mint Cheesecake. Each bite is a minty treat that’s hard to resist.