These delicious, mint cheesecake bars are easy to make. Don’t let the long time listed on the recipe scare you away. There is a lot of waiting in the recipe. Waiting for the crust to freeze, waiting for the cheesecake to cook, waiting for the cheesecake to cool. waiting while the cheesecake chills. I suggest making these cheesecake bars the day before you plan on serving them.

Andes Mint Cheesecake Bars Recipe

Ingredients

Crust

• 32 Original Oreos
• 1/3 cup unsalted butter

Filling

• 24 oz cream cheese
• 3/4 cup sugar
• 3 large eggs
• 1/4 cup flour
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 1/2 cups Andes Baking Chips or 1 1/2 boxes of Andes Candy chopped

Andes Mint Cheesecake Bars Instructions

1. Set the cream cheese and the eggs on the counter to come to room temperature.
2. Spray a 9 x 13″ baking pan with non-stick spray and set aside.

Crust

1. Using a food processor, or zippy bag and a mallet, crush the Oreos into crumbs.
2. Place the unsalted butter in a microwave safe bowl and melt the butter.
3. Pour the Oreo crumbs and the melted butter into a small bowl to combine.
4. Press the Oreo mixture evenly into the bottom of the prepared pan and freeze for at least 1 hour.

Filling

1. Once crust is frozen, cream cheese is softened, and eggs are at room temperature, you can make the filling.
2. Preheat the oven to 325° F
3. In a large mixing bowl beat together the cream cheese and the sugar on medium-high speed for about 3 minutes, until very smooth.
4. Add the eggs, one at a time, beating after each addition.
5. Next, mix in the flour, sour cream, and vanilla. Mix well.
6. Using a wooden spoon, carefully fold in the Andes Baking Chips.
7. Pour the filling into the frozen crust. Use a silicone spatula to spread the filling evenly to the edges of the pan.
8. Place pan in oven to bake for 50-55 minutes, until top is light brown and center has a slight jiggle.
9. Remove from oven and place pan on wire rack to cool for 2 hours.
10. Cover with plastic wrap and refrigerate at least 6 hours before serving.

Print

Andes Mint Cheesecake Bars

Soft, minty, decadent cheesecake bars. Perfect for Christmas, or anytime.

Course Dessert

Cuisine American

Keyword andes mint, cheesecake

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Freezing-Cooling-Chilling 9 hours hours

Total Time 10 hours hours 5 minutes minutes

Servings 18 servings

Author cindy

Ingredients

Crust

• 32 Original Oreos
• 1/3 cup unsalted butter

Filling

• 24 oz cream cheese
• 3/4 cup sugar
• 3 large eggs
• 1/4 cup flour
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 1/2 cups Andes Baking Chips or 1 1/2 boxes of Andes Candy chopped

Instructions

• Set the cream cheese and the eggs on the counter to come to room temperature.
• Spray a 9 x 13" baking pan with non-stick spray and set aside.

Filling

• Using a food processor, or zippy bag and a mallet, crush the Oreos into crumbs.
• Place the unsalted butter in a microwave safe bowl and melt the butter.
• Pour the Oreo crumbs and the melted butter into a small bowl to combine.
• Press the Oreo mixture evenly into the bottom of the prepared pan and freeze for at least 1 hour.

Filling

• Once crust is frozen, cream cheese is softened, and eggs are at room temperature, you can make the filling.
• Preheat the oven to 325° F
• In a large mixing bowl beat together the cream cheese and the sugar on medium-high speed for about 3 minutes, until very smooth.
• Add the eggs, one at a time, beating after each addition.
• Next, mix in the flour, sour cream, and vanilla. Mix well.
• Using a wooden spoon, carefully fold in the Andes Baking Chips.
• Pour the filling into the frozen crust. Use a silicone spatula to spread the filling evenly to the edges of the pan.
• Place pan in oven to bake for 50-55 minutes, until top is light brown and center has a slight jiggle.
• Remove from oven and place pan on wire rack to cool for 2 hours.
• Cover with plastic wrap and refrigerate at least 6 hours before serving.

Everyone enjoyed these Andes Mint Cheesecake Bars Thanksgiving Day. There were some leftovers, so I brought those to church on Friday evening when we volunteered at the Buy a Tree Change a Life Christmas tree tent. Even our resident church chef loved them, and he wanted my recipe!

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