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This Andes Mint Cheesecake is everything a mint and chocolate lover could ever want! Fluffy layers of cream cheese and chocolate on a bed of crushed Oreo’s, plus Andes mint scattered all over the top. This no-bake recipe is so easy and the perfect treat that requires no oven!

a slice of andes mint cheesecake is lifted in the air with a metal spatula to show the 3 distinct layers
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Andes mints remind me so much of childhood. I still remember the little tiny foil wrappers they come in and unwrapping them to a small little mint chocolate bar. Literally my favorite life skill as a kid was unwrapping these as fast as I could and letting them melt in my mouth. Andes mints were always something my parents kept in the house mainly because my dad loved the mint and chocolate combination, however, his love for those mint candies rubbed off onto me because I would always have one too many!

Also, do we remember that Olive Garden had them as their sweet treat when you got the check? I think it was my favorite thing they did at Olive Garden when Olive Garden was still somewhere people went to eat.

Recipe Tips

  • Make sure the cream cheese is softened or at room temperature so it makes it easier to mix together without lumps.
  • Melt chocolate mints in intervals in the microwave to ensure it doesn’t seize by overcooking it.
  • Use parchment paper to line the baking pan with an overhang so it’s easier to remove the cheesecake bars.
a corner of the andes mint cheesecake bar has been taken out with a fork. the bar is on a white dessert plate next to a couple unwrapped andes mints

Variations

  • Instead of crushed mint candies on top, crushed Oreo’s would be a great alternative!
  • If you don’t like mint chocolate, you can melt semi-sweet or dark chocolate chips.
  • For a festive vibe during the holidays, use red and green food coloring and peppermint chocolate candies! Then chop up some chocolate covered cranberries and sprinkle on top for that extra special touch.

Storing Instructions

Place Andes mint cheesecake slices into an airtight container with a lid or back into the baking pan and wrap tightly with foil. Keep refrigerated for up to 5 days. The crust may get a little soggy.

4.67 from 3 votes

No-Bake Andes Mint Cheesecake Bars

These no-bake Andes mint cheesecake bars are an easy treat to make for any celebration!
Prep Time: 20 minutes
Chill time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 16 bars

Ingredients 

For the crust:

  • 1 package Oreos or chocolate creme filled cookies, crushed
  • ½ cup (114 g) unsalted butter, melted

For the filling:

  • 24 ounce (680 g) cream cheese, softened
  • 10 ounce (284 ml) can sweetened condensed milk
  • 1 teaspoon vanilla
  • ¼ cup (30 g) powdered sugar
  • 2 packages Andes mints or other mint chocolates
  • Green food coloring
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Instructions 

For crust:

  • Combine Oreo crumbs and melted butter, stir together with a fork, until well combined.
    oreo crumbs mixed with butter in a clear mixing bowl
  • Press the mixture firmly into a lined 8×8 pan, and place in the refrigerator so the crust can begin to set. (Use parchment paper a few inches longer than the pan on each side, so you can easily lift it when it has set).
    oreo crumbs pressed into the bottom of a metal baking pan with parchment paper overhang

For the filling:

  • In a large bowl, cream together the cream cheese, condensed milk, vanilla, and powdered sugar. Mix until it is smooth and creamy. You want to make sure there are not small pieces of the cream cheese remaining.
    cheesecake filling mixture in a metal stand mixer bowl
  • Divide in half. Add a few drops of green food coloring to one half. Mix the filling until it is a light green.
    mint green filling in a metal stand mixer bowl
  • Spread this mixture over the prepared crust. Be sure to press into all spaces evenly, return to the refrigerator or put in the freezer for 5-10 minutes.
    mint green cheesecake filling on top of baked oreo crust in a metal baking pan
  • For the chocolate filling, remove Andes mints from wrappers, and place in a microwave safe bowl.
    unwrapped andes mints in a clear bowl
  • Melt the chocolates for about one minute, and stir to combine into a smooth creamy chocolate. Add the melted chocolate to the remaining portion of the filling, stirring to combine. The mixture will start to thicken, but will still be creamy.
    melted andes mint added to a metal stand mixer bowl with cream cheese
  • Pour the chocolate mixture over the green mixture and return to the refrigerator to chill, at least 2-3 hours, before serving.
    chocolate mixture on top of the mint cheesecake layer in a metal baking pan
  • Top with chopped mints, if desired.
    chopped up andes mint on top of chocolate topping

Nutrition

Serving: 1bar, Calories: 192kcal, Carbohydrates: 14g, Protein: 3g, Fat: 14g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 92mg, Potassium: 103mg, Fiber: 1g, Sugar: 13g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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4 Comments

  1. What size is your package of Oreo cookies? They come in different packaging based on type-family, Costco? How many ounces is the package or maybe how many cookies would you need to make one x recipe for the bottom layer? I’m assuming that using an 8” x 8” pan each layer is pretty thick. Thank you for your clarification.