Andes Mint Cheesecake and Candy Under My Pillow

individual Andes Mint cheesecake on plate

Andes Mints under my pillow. Or maybe it was Thin Mint Girl Scout cookies. I don’t remember for sure but in two days when we celebrate Christmas, my mom and sisters will remind me as they do each and every Christmas. Staci (that’s me but it sounds more accusatory in third person) used to steal the Andes Mints and/or (yes probably and) the Thin Mint cookies from the kitchen and hide them under her pillow or under the mattress when she was a kid. She would deny it and she and her sisters would all get into trouble and get sent to their rooms—for something STACI did. The jig is up people. Now eat this creamy, chocolately, Andes Minty cheesecake and let us never speak of it again.

As pictured above, I used my Chicago Metallic Mini Cheesecake Pan and decreased the baking time to 35 minutes. I also added a little whipped cream before serving.

If you like mint or grasshopper desserts, you will also want to check out chip ‘n mint brownie ice cream dessert.

And cocoa mint cookies.

What candy or cookie brings back childhood memories for you?

Sweet wishes,


Mini Andes Crème de Menthe Cheesecakes

Staci at Random Sweets
What's better than a piece of Andes Mint candy? Andes Mint cheesecake!
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Refrigeration time 12 hours
Total Time 13 hours 10 minutes
Course Dessert
Cuisine American
Servings 24 mini cheesecakes
Calories 319 kcal


  • 2 mini cheesecake pans


  • 1 ½ cups Oreo or chocolate graham cracker crumbs
  • ¼ cup powdered sugar
  • 4 tablespoons unsalted butter, melted
  • 32 ounces cream cheese, room temperature (4 8-ounce packages)
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla
  • ¼ cup creme de menthe liqueur (or 2 tsp peppermint extract)
  • green food coloring, optional
  • 10 ounces Andes Crème de Menthe Baking Chips, divided
  • 3 tablespoons heavy whipping cream


  • Heat oven to 350°F.
  • Combine crumbs, powdered sugar and butter. Distribute evenly into 24 greased cavities of two mini cheesecake pans. Bake at 350 degrees for 5 minutes. Remove from oven and turn oven down to 250°F.
  • Beat softened cream cheese and sugar in a large bowl on medium speed until creamy. Gradually add eggs and vanilla, mixing on low speed just until combined. 
  • Pour in creme de menthe liqueur. Add a couple drops of green food coloring if desired. Beat on low until combined.
  • Stir in all but ¼ cup of the Andes Mint pieces. (Reserve ¼ cup Andes Mints for later.)
  • Evenly distribute cheesecake batter onto crust.
  • Bake at 250°F for 35 minutes or until just set. Remove from oven. Let cool at room temperature 1 hour.
  • For topping: melt 1/4 cup Andes chips with 3 Tablespoons heavy whipping cream over low heat. Stir until smooth. Drizzle over cheesecakes. Refrigerate at least 8 hours before serving.


For 9-inch springform pan: bake at 350 degrees Fahrenheit for 1 hour or until center is almost set. Cool in refrigerator at least 12 hours before serving. 


Calories: 319kcalCarbohydrates: 26gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 76mgSodium: 191mgPotassium: 88mgFiber: 1gSugar: 21gVitamin A: 639IUVitamin C: 0.01mgCalcium: 47mgIron: 2mg
Keyword Andes Mint, cheesecake, chocolate

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife

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