Go Back
Andes Mint Cheesecake Bars

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
Cook Time 50 minutes
Freezing-Cooling-Chilling 9 hours
Total Time 10 hours 5 minutes
Servings 18 servings
Author cindy



  • 32 Original Oreos
  • 1/3 cup unsalted butter


  • 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


  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.


  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.


  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.