Andes Mint Cheesecake Recipe

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Andes Mint Cheesecake
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Ingredients
6
Count
Nutrition
163
Calories
Total time
465
Minutes
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Ingredients:

Directions:

  1. Put mints in freezer and freeze.
  2. Heat oven to 350 degrees.
  3. Mix cream cheese and sugar until smooth.
  4. Add eggs, one at a time beating after each.
  5. Mix in vanilla.
  6. Chop frozen junior mints and sprinkle on cheesecake.
  7. Bake 40-45 minutes or until set.
  8. Cool.
  9. Then chill over night.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 163.13 Kcal (683 kJ)
Calories from fat 69.44 Kcal
% Daily Value*
Total Fat 7.72g 12%
Cholesterol 48.72mg 16%
Sodium 114.3mg 5%
Potassium 42.85mg 1%
Total Carbs 20.84g 7%
Sugars 13.51g 54%
Dietary Fiber 0.31g 1%
Protein 2.62g 5%
Iron 0.7mg 4%
Calcium 17.6mg 2%
Amount Per 100 g
Calories 361.61 Kcal (1514 kJ)
Calories from fat 153.94 Kcal
% Daily Value*
Total Fat 17.1g 12%
Cholesterol 107.99mg 16%
Sodium 253.37mg 5%
Potassium 94.97mg 1%
Total Carbs 46.19g 7%
Sugars 29.94g 54%
Dietary Fiber 0.68g 1%
Protein 5.8g 5%
Iron 1.5mg 4%
Calcium 39.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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