Chocolate Creme de Menthe Cheesecake Recipe

Chocolate desserts
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Cheesecake disappearing act.
Marley Spoon

Sometimes the best evidence that something tastes great, is no evidence at all.  This chocolate Creme de Menthe cheesecake just did a disappearing act.  Don”t you just love chocolate cheesecake?  How about one with the flavor of Andes Candies?

Andes candies are one of those Christmas favorites that I tend to buy every year.  But, I don’t buy this candy to stuff into stockings… no!  It’s a  treat just for me.   This little indulgence is what  I like to nibble on while wrapping Christmas gifts.  They are sweet and minty,  and  best of all… “chocolate”.

You can’t have Christmas without chocolate, that goes without saying.  So this Christmas, why not make this wonderful, chocolate, creme de menthe cheesecake?   It’s the best of the best all in one dessert.  A chocolate wafer crust, filled with chocolate cheesecake, and to top it off, the decadent flavor of creme de menthe.  Andes candies in a cheesecake? OH YES!! 

Topped with ganache, and decorated with sliced candies, this cheesecake is easy to decorate, even for the non-artistically inclined like me…  just stand back and watch it disappear!


  1. 1  1/2 cups chocolate wafer crumbs
  2. 5 tablespoons melted butter 
  3. 3  8 ounce packages cream cheese
  4. 2/3 cup sugar + 1/4 for graham cracker crust
  5. 3 eggs
  6. 3/4 package bitter-sweet chocolate chips  (9 oz)
  7. 3/4  cup chopped Andes Candies plus 8 extra pieces for decorating (sliced diagonally)
  8. 1/2 sour cream
  9. 1 teaspoon vanilla extract
  10. 1/2 heavy cream

The Recipe: starting with the crust

chocolate cookie crust
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  • preheat oven to 350℉
  • combine wafer crumbs with melted butter and 1/4 cup sugar in a food processor
chocolate cheesecake crust
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  • press mixture into the bottom of a springform pan
  • bake for 10 minutes 
  • remove from oven and cool crust

Cheesecake Filling:

mixing sugar and cream cheese
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  • blend cream cheese with sugar
  • add eggs one at a time, blending after each addition
Chocolate Cream Cheese
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  • melt 1/2 package of the bittersweet chocolate chips 
  • blend melted chocolate into the cream cheese mixture
melted chocolate in cream cheese
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  • add sour cream and vanilla and blend 
chopped Andes Candies in batter
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  • fold  in chopped candies
Fill springform pan with batter
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  • pour batter over crust
Mint Chocolate Cheesecake
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  • spread batter evenly over crust and
  • insulate pan when baking by using a water bath method, or by using homemade cake pan insulators 
  • bake for 50 minutes at 350℉
  • allow cake to cool completely before adding the topping
Chocolate Mint Cheesecake
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Ganache Topping:

  • heat 1/2 cup heavy cream and stir in 4 oz. of melted chocolate
  • spread ganache over the cooled cheesecake
  • slice extra candies and decorate cheesecake

This cake can be frozen easily by keeping it in the springform pan, or by removing it from the pan and by placing in the freezer.

 When the cake is frozen solid, cover the cake with plastic or foil to keep it fresh.  

Love mint? Try my No-Bake Candy Cane Cheesecake

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