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“Vandermint is a Dutch chocolate and mint flavored liqueur. Look for it at your liquor store.”

Ingredients Nutrition

  • 11 chocolate mint sandwich cookie, crushed
  • 44.37 ml butter or 44.37 ml margarine, melted
  • 680.38 g cream cheese
  • 177.44 ml sugar
  • 29.58 ml whipping cream
  • 24.64 ml cornstarch
  • 4 eggs
  • 1 egg yolk
  • 157.80 ml vandermint liqueur
  • 4.92 ml vanilla extract
  • 236.59 ml whipping cream
  • 14.79 ml sugar
  • 14.79 ml vandermint liqueur
  • chocolate-covered mint candies, to garnish


  1. Chocolate Cookie Crust:
  2. In a small bowl stir together crushed cookies and melted butter or margarine until well-combined.
  3. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
  4. Vandermint Filling:
  5. In a large bowl combine cream cheese, sugar, whipping cream, and cornstarch.
  6. Beat with an electric mixer until smooth.
  7. Add eggs and egg yolk, one at a time, beating well after each addition.
  8. Beat in liqueur and vanilla extract.
  9. Pour the cream cheese mixture over the crust.
  10. Bake at 350° for 15 minutes.
  11. Lower the temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
  12. Remove the cake from the oven and run a knife around the inside edge of the pan.
  13. Chill, uncovered, overnight.
  14. Easy Mint Topping:
  15. In a small bowl beat whipping cream, sugar, and liqueur with an electric mixer until stiff peaks form.
  16. Pipe whipped cream mixture around the edge of the cheesecake.
  17. Garnish with mints.
  18. Chill until serving time.

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