Andes Creme de Menthe Cheesecake Recipe

Last updated on May 26th, 2021 at 03:10 pm

Andes Creme de Menthe Cheesecake Recipe

Made by Sales Consultant and Chef Jeff Hussar, this is a favorite dessert for everyone at Burkett. Make this decadent dessert for your customers and they’ll surely order dessert every time they visit. To perfectly create this dish, follow the advice of Chef Jeff when making it.


  •  15 Oreo Mint Creme Cookies
  •  1/2 Stick Unsalted Butter
  •  1-3/4 Cup Sugar
  •  1 – 11.5 oz Bag Bittersweet Chocolate Chips
  •  4 – 8 oz. Packages Cream Cheese, (Room Temperature)
  •  1t Vanilla
  •  2T Cocoa Powder
  •  4 Eggs
  •  3/4 C Heavy Cream
  •  3 – 4.67oz Boxes Ande Mint Wafers
  •  1/2 – 12 oz Container Non-Dairy Whipped Topping
  •  Non-stick Vegetable Oil Spray


  1. Preheat Oven to 350 degrees.
  2. Process Oreos in a Waring Food Processor until finely ground. Remove, and pour into a bowl. Add 1/4 C of sugar and mix with fork.
  3. In a microwave, or in a pan over the stove with low heat, melt the butter. Add butter to remaining crust ingredients and mix.
  4. Spray bottom and sides of a 10″ Spring Form Pan with non-stick spray. Pour crust ingredients into the Spring Form Pan and spread evenly on bottom. Press ingredients down evenly to form crust.
  5. Bake at 350 for 10 minutes.
  6. Remove from oven, and place on counter to cool slightly while preparing rest of cheesecake.
  7. With an Immersion Blender, blend the cream cheese and remaining 1-1/2 C sugar. Add vanilla, and cocoa powder, and mix. Add eggs, one at a time, and continue mixing until thoroughly blended. 
  8. Pour 3/4 of the 11.5 oz bag of chocolate chips in a pan and melt on stove, over VERY low heat, (or double boiler if preferred). When just melted, add to cream cheese mixture, and blend.
  9. Unwrap one of the boxes of Andes, and coarse grind in food processor, using pulse setting. Fold Andes into cream cream cheese mixture.
  10. Re-spray sides of the pan and pour cream cheese mixture on top of crust.
  11. Bake cheesecake at 350 for one hour. (Chef Jeff’s Tip- I always like to take a 4″-1/2 size food pan, about half filled with hot water and place it on the spare rack under the cheesecake while baking. This incorporates some moisture and a little steam in the oven, which helps the cheesecake from getting too dry and cracking on the surface.)
  12. Remove from oven and place on a cooling rack for 1 hour. Place cheesecake in Refrigerator, and allow to cool and set overnight.
  13.  Take a paring knife, and run it along the insides of the Spring Form pan, releasing any of the cheesecake that may still be stuck to the sides. Release the clasp on the pan and gently remove the collar. (Chef Jeff”s Tip- At this point, you can also remove the base if you prefer to place on a cardboard cake circle. I always use a carving knife and carefully separate the crust from the base and slide onto the counter.) 
  14. Pour the heavy cream, remaining 1/4 bag of chocolate chips, and 1 box of unwrapped Andes in a small saucepan. Heat on stove, stirring constantly, over low heat until all are melted. 
  15. Pour the “Andes Mint Ganache” over the top of the cheesecake, and spread evenly over the surface. Allow Ganache to cool and set. Using a pastry bag and star tip, decorate the cheesecake with the whip topping and remaining box of Andes.

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