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Calling all mint chocolate lovers! This no-bake Andes mint cheesecake bar is a ridiculously easy dessert to make and will satisfy your mint chocolate cravings!
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Andes mints remind me of childhood so much. 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.

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.

Andes mints would always be 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!

Calling all mint chocolate lovers! This no-bake Andes mint cheesecake bar is a ridiculously easy dessert to make and will satisfy your mint chocolate cravings!

No-bake Andes mint cheesecake bars

These no-bake Andes mint cheesecake bars are everything a mint and chocolate lover could ever want and more!

It’s like layers of fluffy, creamy, deliciousness.

One layer is crushed up Oreo’s for that texture and crunch. The other layer is light and fluffy cream cheese and then the final layer is fluffy chocolate and mint then Andes mints are scattered all over the top — you know, in case there isn’t enough mint chocolate for you.

Seriously, this no-bake Andes mint cheesecake bars are the perfect treat for those who don’t want to fire up the oven and for those looking for an exceptionally easy treat!

Calling all mint chocolate lovers! This no-bake Andes mint cheesecake bar is a ridiculously easy dessert to make and will satisfy your mint chocolate cravings!

How to make no-bake Andes mint cheesecake bars

You will be surprised at how easy these mint cheesecake bars are to make!

All you have to do first is make the crust then it’s all about dividing and layering.

You make one large batch of the cheesecake filling and then divide it in two – one for the green layer and one for the chocolate mint layer.

I think the only “hard” thing about this recipe is waiting for it to chill! Of course, you could eat this at room temperature too.

Calling all mint chocolate lovers! This no-bake Andes mint cheesecake bar is a ridiculously easy dessert to make and will satisfy your mint chocolate cravings!

Other mint chocolate recipes:

Mint chocolate pudding cookies

Chocolate peppermint chip cookies

Chocolate mint pinwheel cookies

Ultimate mint brownies

Calling all mint chocolate lovers! This no-bake Andes mint cheesecake bar is a ridiculously easy dessert to make and will satisfy your mint chocolate cravings!
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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
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

Instructions 

For crust:

  • Combine Oreo crumbs and melted butter, stir together with a fork, until well combined. 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).

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.
  • Divide in half. Add a few drops of green food coloring to one half. Mix the filling until it is a light green. 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.
  • For the chocolate filling, remove Andes mints from wrappers, and place in a microwave safe 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. Pour the chocolate mixture over the green mixture and return to the refrigerator to chill, at least 2-3 hours, before serving.
  • Top with chopped mints if desired.

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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Calling all mint chocolate lovers! This no-bake Andes mint cheesecake bar is a ridiculously easy dessert to make and will satisfy your mint chocolate cravings!

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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.