Chocolate desserts
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Cheesecake disappearing act.
Chocolate Mint Cheesecake
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Chocolate Creme de Menthe Cheesecake

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 like to buy every year.  But, I don’t buy this candy to stuff into stockings,  it’s a  treat just for me.   This little chocolate mint indulgence is what  I l nibble on while wrapping Christmas gifts.  They are sweet and minty,  and  best of all… “chocolate”.

Christmas just wouldn’t be the same without chocolate.  So, this Christmas why not make this wonderfully chocolate, creme de menthe cheesecake?   It’s the best of the best all in one dessert.  A chocolate wafer crust, filled with chocolate creme de menthe cheesecake filling.  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 the cheesecake disappearing act!

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Heart-shaped Pan
Farberware Springform Pan
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Farberware Springform Pan


Graham Cracker Crust:

  1. 5 tablespoons melted butter 
  2. 1 ½ cups chocolate wafer crumbs
  3. ¼ for graham cracker crust

Cheesecake Ingredients:

  1. 3  (8 ounce) packages cream cheese
  2. ⅔ cup sugar
  3. 3 eggs
  4. ¾ package bitter-sweet chocolate chips  (9 oz)
  5. ¾  cup chopped Andes Candies plus 8 extra pieces for decorating (sliced diagonally)
  6. ½ cup sour cream
  7. 1 teaspoon vanilla extract
  8. ½ cup heavy cream

Making the Crust:

chocolate cookie crust
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  • preheat oven to 350℉
  • combine wafer crumbs with melted butter and ¼ 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 the crust completely

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 ½ the 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 well
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 ½ cup heavy cream and stir in 4 oz. of melted chocolate
  • spread ganache over the cooled cheesecake
  • slice extra candies and decorate cheesecake

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Check out some of these delicious holiday favorites!

About Author


Hello, I am Susan and creator of I live in the beautiful state of New Hampshire. I love to cook and all that it entails, including finding that perfect recipe, gathering the ingredients, then adding my personal flare. I have many passions and cooking is one of them. I also enjoy hiking, biking, trail running and travel but most of all spending time with my family and friends in that all time favorite place to gather, the kitchen. Preparing food for the ones I love is pure joy!


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