• 32 thin chocolate sandwich cookies
  • 1/4 cup plus 1 tablespoon butter, melted


  • 12 Andes* chocolate mints (partially frozen)
  • 3 (8-ounce) packages cream cheese, room temperature
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 4 eggs, room temperature
  • 1/2 cup whipping cream
  • 2 1/2 tablespoons Crème de Menthe


  • 1/2 cup whipping cream, chilled
  • 1 tablespoon powdered sugar


  • 1 (1.45 oz) dark chocolate candy bar (partially frozen)
  • 5 Andes* chocolate mints (partially frozen)

Crust: Fit SaladShooter® slicer/shredder with Shred Cone. Shred cookies into a bowl. Pour butter over cookies; stir until mixed. Press mixture evenly over bottom and up the sides of an ungreased 9-inch springform pan. Chill.

Filling: Place an empty 9 x 13-inch cake pan in the oven on the rack below the center rack. Carefully pour 4 cups of water in cake pan. Preheat oven to 375°F.

Fit SaladShooter® with Slice Cone. Position chocolate mint candies in food chamber so short side is cut. Slice into small pieces; reserve.

Beat cream cheese, sugar, and vanilla in a large mixing bowl until smooth. Add eggs, beat on low until smooth. Mix in whipping cream. Measure out 2 1/2 cups cream cheese mixture and place in a separate bowl. Add Crème de Menthe and stir until completely mixed. Pour mixture over crust. Sprinkle with reserved chocolate mint pieces. Gently spread remaining cream cheese mixture over candy pieces.

Put cheesecake on center rack in oven, centering over cake pan. Bake at 375°F for 15 minutes. Reduce temperature to 325°F and bake 35 to 40 minutes (center still jiggles). Turn oven off and let cheesecake rest in oven for 30 minutes. Remove to cooling rack. After 15 minutes, run a thin knife down and around the side to gently loosen the cheesecake. Let cheesecake cool completely in pan. Chill at least 4 hours. Remove from pan.

Topping: Add cream to a small, chilled bowl. Beat until stiff peaks form. Stir in sugar. Spread a thin layer of whipped cream on top of cheesecake. Reserve remaining whipped topping for garnish.

Garnish: Fit SaladShooter® with Slice Cone. Position dark chocolate candy bar sections in food chamber so short sides are cut. Slice on top of cheesecake. Position chocolate mints in food chamber so short sides are cut. Slice over dark chocolate. Garnish with reserved whipped topping.

* Andes is a registered trademark of Tootsie Roll Industries, LLC.

Click here for more information on our line of quality Presto® Slicer/Shredders.

Vanilla Mint Cheesecake with Dark Chocolate
Presto Tip:

For an easier bottom pan removal, cut a pastry circle from parchment paper and place in bottom of springform pan before patting in the crust.

To eliminate a messy oven if the springform pan leaks, use 2 pieces of aluminum foil intersected to fully wrap bottom of springform pan. Crunch up the sides.