Delicious Frango Mint Cheesecake Recipe for all Occasions

Are you craving for something minty and creamy? Look no further than the Marshall Field’s Frango Mint Cheesecake. This dessert is sure to satisfy your sweet tooth and leave you wanting more.

As someone who grew up in the Midwest, I have a deep appreciation for Marshall Field’s department store chain and their iconic Frango mints. These delectable chocolates have been a Chicago staple since the 1920s and quickly became a beloved treat nationwide.

The Frango Mint Cheesecake is a classic dessert that was originally featured in the famous Frederick & Nelson department store in Seattle. But it was the Marshall Field’s cookbook that brought this recipe to iconic status, making it a popular choice for special celebrations and holidays.

In this recipe, we’ll combine graham cracker crumbs, butter, cream cheese, sour cream, sugar, eggs, vanilla extract, and of course, Frango mints to create a decadent and richly flavored cheesecake that is sure to impress your family and friends.

Trust me; once you taste this frango mint cheesecake, it will become one of your go-to dessert recipes. So let’s get started on whipping up this delicious dessert – your taste buds will not be disappointed!

Why You’ll Love This Recipe

Marshall Field's Frango  Mint Cheesecake
Marshall Field’s Frango Mint Cheesecake

Are you a fan of creamy and decadent cheesecakes with a touch of deliciousness? Then, you’re in for a treat with Marshall Field’s Frango Mint Cheesecake Recipe. This recipe brings to life the iconic flavor of Frango Mints, the original and most famous chocolates from Chicago’s legendary Marshall Field’s Candy Kitchen.

This dessert is perfect for any season or occasion. It has a velvety smooth texture, with a subtle hint of mint that perfectly balances the sweetness of the Frango chocolates on top. The cheesecake is baked on top of a crunchy and buttery graham cracker crust that melts in your mouth with every bite.

One thing you will love about this recipe is its versatility. You can serve it as a delicious after-dinner treat or as a stunning centerpiece at family gatherings or celebrations. This cheesecake recipe also has the potential to become your go-to item when you need to bring an amazing dessert to parties.

With just a handful of ingredients, including cream cheese, sugar, eggs, sour cream, vanilla extract, and the ever so essential Frango Mints themselves – this recipe is easy to make at home. Plus, it has been modified over time to cater for modern kitchen equipment while still retaining its authentic taste and classic feel.

Trust me; once you’ve tried this Mint Cheesecake recipe inspired by Marshall Field’s Frango Mints- you’ll wonder how you’ve ever lived without it!

Ingredient List

 A slice of heaven on a plate.
A slice of heaven on a plate.

Let’s gather our ingredients

Before starting with the recipe, let’s make sure we have everything we need.

  • Graham cracker crumbs: For the crust of the cheesecake. The Field Frango Mint Cheesecake Recipe traditionally uses graham cracker crumbs, but you could substitute with chocolate graham cracker crumbs or Oreos for an interesting twist.
  • Sugar: 3 cups will be used in total: 2 cups for the filling and 1 cup for the crust.
  • Butter: Melted butter mixed with sugar and cracker crumbs forms the base for your cheesecake crust. Store-bought graham cracker crust can also be used here.
  • Cream cheese: Softened cream cheese is the main ingredient in this cheesecake recipe. Use a good quality cream cheese like Philadelphia for best results.
  • Sour cream: A little bit of sour cream helps to balance out the sweetness and gives a tangy flavor to your cheesecake.
  • Vanilla extract: A teaspoon of vanilla extract enhances the flavor of your cheesecake filling.
  • Eggs: The Field Frango Mint Cheesecake Recipe calls for 2 eggs plus one egg yolk. Eggs help to give structure to your cheesecake.
  • Frango Mint Chocolates: A delicacy, created by Frederick & Nelson Co, Frango mints were produced by Marshall Field’s Candy Kitchen since their acquisition of F&N in 1994. They are essential to this recipe and wonderfully complement the smooth and creamy texture of your cheesecake. You’ll need chopped Frango mint chocolates to use in both your filling and decoratively atop your baked cheesecake.

Now that we have all our ingredients ready, let’s continue with the recipe!

The Recipe How-To

 Mouth-watering slices of creamy cheesecake.
Mouth-watering slices of creamy cheesecake.

Now that you have gathered all the ingredients, it’s time to start making the Marshall Field’s Frango Mint Cheesecake. This recipe produces a creamy, rich and minty dessert that is perfect for any occasion. Follow these simple steps to create your own iconic frango mint cheesecake:

Step 1: Prepare Your Crust

First, preheat your oven to 350ºF. In a mixing bowl, combine 1 ½ cups of graham cracker crumbs and ¼ cup of sugar. Add ¼ cup of melted butter and mix well until everything is evenly moist.

Step 2: Press The Crust Into The Pan

Take an 8-inch springform pan and use cooking spray to grease it thoroughly. Then, pour the crumbs into the pan and press them into an even layer on the bottom and up the sides of the pan.

Step 3: Bake The Crust

Bake the crust in the preheated oven for about 10 minutes or until it turns lightly browned. Once done, remove it from the oven and allow it to cool while preparing the cheesecake filling.

Step 4: Beat Cream Cheese

At medium speed, beat 2 blocks (16 oz) of cream cheese. Also, add in 1 cup sugar, and continue beating until light and fluffy.

Step 5: Incorporate Other Ingredients

Gradually add in 3 eggs one at a time, ensuring that each egg is well incorporated before incorporating another one. Add 1/3 cup of sour cream, 1/2 teaspoon of vanilla extract, and 1/2 c up coarsely chopped frango mints. Mix until everything is combined properly.

Step 6: Pour Filling Into The Prepared Crust

Pour the mixture into the prepared crust that was set aside earlier.

Step 7: Bake And Chill The Cheesecake

Bake in a preheated oven at 350ºF for about 45 minutes or until it is firm and golden on top. Remove from the oven and place it on a wire rack to cool at room temperature. Chill overnight or for a minimum of four hours before serving.

This recipe is easy to make and will elevate your dessert game. With its delicious combination of mint and cream cheese flavors, it’s sure to impress anyone you share it with!

Substitutions and Variations

 A match made in dessert heaven – chocolate and mint.
A match made in dessert heaven – chocolate and mint.

Hey there, let’s talk about making some changes to this tantalizing Frango Mint Cheesecake recipe! While there’s no beating the original, it’s always fun to mix it up with some substitutions or variations to make it your own. Here are a few ways you can change up this mint-infused dessert:

– Crust: You can use other types of cookies as a crust base, like Oreos or Nilla wafers, instead of graham crackers. You could also add some crushed nuts for flavor and texture, like pecans or walnuts.

– Chocolate: Instead of Frango chocolates, you can use any other types of mint chocolate or plain dark chocolate. Maybe even some white chocolate if you want a touch of sweetness.

– Flavoring: If you want to change the flavor profile of the cheesecake, try using a different extract such as almond or orange in place of vanilla. You could also mix in some fruit such as strawberries or blueberries for a fresh twist.

– Toppings: A drizzle of hot fudge sauce on top instead of whipped cream takes this cheesecake to a whole new level. Or how about some fresh berries with a sprinkle of confectioners’ sugar?

Keep in mind that these substitutions and variations can affect the overall outcome of the dessert. So if you have any ingredient questions, give them a good google and make sure they’re compatible with the recipe ingredients. Also remember that cheesecakes need time to chill so plan ahead if you are going to be making changes to get the best possible results possible.

Happy baking and experimenting with this mint cheesecake recipe!

Serving and Pairing

 A cheesecake so delicious, you won't be able to stop at just one slice.
A cheesecake so delicious, you won’t be able to stop at just one slice.

Now that you have made this glorious Marshall Field’s Frango Mint Cheesecake, it’s time to celebrate and indulge in its deliciousness! This is one dessert that is sure to impress anyone who takes a bite. So, how should you serve and pair it?

First up, let’s talk about serving portions. This cheesecake is rich and decadent, so a small slice will go a long way. Cut into thin slices and serve chilled for best results.

Now, let’s talk about pairing. The mint flavor in this cheesecake truly shines and pairs beautifully with a variety of beverages. A cup of coffee or hot chocolate is the perfect match for this dessert. For an extra special treat, try pairing it with a mint tea to enhance the minty goodness of the cheesecake.

For those looking to take it up a notch, pair this cheesecake with some chocolate sauce or shaved chocolate for an additional layer of sweetness and decadence.

Lastly, if you’re looking for something even more indulgent, why not top off the cheesecake with some whipped cream and a sprinkle of crushed frango mints? It’s the perfect finishing touch to make this dessert feel even more special.

Remember though, this is one dessert that should be enjoyed slowly and savored to truly appreciate all the delicious layers of flavor!

Make-Ahead, Storing and Reheating

 Creamy goodness that'll melt in your mouth.
Creamy goodness that’ll melt in your mouth.

Alright folks, now that your taste buds have been tantalized by the rich flavors of this Marshall Field’s Frango Mint Cheesecake recipe, it’s time to think about what happens after it’s baked and served. The good news is that this mint cheesecake is a great candidate for both make-ahead preparation and storing until you’re ready to serve it.

Firstly, let’s talk about making this dessert ahead of time. If you have a dinner party, event, or family gathering coming up, you can certainly prepare the cheesecake up to two days before you need to serve it. Once cooled, simply cover the cheesecake tightly with plastic wrap or aluminum foil and store in the refrigerator until needed.

Now let’s talk about storing this rich and decadent treat. As tempting as it may be to eat this whole cheesecake in one sitting (no judgment, we’ve all been there), there’s a good chance you’ll have some leftovers. You can store leftover slices of Frango Mint Cheesecake in an airtight container in the fridge for up to five days.

But what if you want to relive that fresh-baked taste? I got you! To reheat individual slices of cheesecake, simply pop them in the microwave on a low setting for 10-15 seconds or until just slightly warmed through. Alternatively, preheat your oven to 350ºF and place the whole cheesecake (uncovered) back into the oven for 8-10 minutes until heated through.

One important thing to note: if you intend on freezing this cheesecake for longer-term storage – don’t add any toppings such as whipped cream or chocolate shavings until right before serving. This will help prevent freezer burn and loss of flavor.

Alright folks, that’s it when it comes to storing and reheating your Marshall Field’s Frango Mint Cheesecake. Whether eaten fresh out of the oven, stored until ready to serve, or reheated long after baking, this classic Chicago recipe is sure to satisfy even the most discerning sweet-tooths out there. So get baking and enjoy!

Tips for Perfect Results

 Get ready to indulge in a delicacy that's simply irresistible.
Get ready to indulge in a delicacy that’s simply irresistible.

Baking is an art, and every recipe comes with its own set of tips and tricks that can make a big difference in the final product. Here are some tips that will help you get perfect results every time you make Marshall Field’s Frango Mint Cheesecake Recipe.

1. Use Room Temperature Ingredients

Make sure all your ingredients, especially the cream cheese, are at room temperature before starting the recipe. This will make it easier to blend everything together smoothly without any lumps.

2. Don’t Use Low-Fat Ingredients

While it may be tempting to use low-fat cream cheese or sour cream for a healthier version of this cheesecake, it’s not recommended. These lower-fat options can change the texture of the cheesecake and result in a less creamy taste.

3. Mix Until Smooth

To ensure a smooth and creamy texture in your cheesecake batter, mix everything thoroughly until there are no lumps or streaks of cream cheese left behind.

4. Line Your Pan

Consider lining your springform pan with parchment paper to prevent sticking when you remove the cake after baking.

5. Let the Cheesecake Cool Gradually

After baking, let your cheesecake cool down gradually by turning off the oven and leaving the door propped open for 10-15 minutes before removing it to cool completely on a wire rack. This gradual cooling process can help prevent cracks from forming on the surface of your cheesecake.

6. Chill Before Serving

Once your cheesecake has cooled to room temperature, cover it with plastic wrap and place it in the fridge for at least two hours or overnight before serving. This chilling process helps the flavors meld together and results in a firmer texture.

7. Experiment with Toppings

Don’t be afraid to get creative with toppings for this recipe! Consider adding whipped cream, fresh mint leaves, or even crushed Frango Mints Original Flavor candy on top for a festive finishing touch.

By following these tips, you’ll be able to create a perfect Marshall Field’s Frango Mint Cheesecake Recipe every time – so go ahead and impress your friends and family with your delicious baking skills!

Bottom Line

In conclusion, the Marshall Field’s Frango Mint Cheesecake recipe is truly a dessert masterpiece. With its delicious combination of creamy cheesecake and refreshing mint, it is sure to become a family favorite. It’s the perfect dessert for any occasion, from holidays to gatherings with friends.

By following this recipe and incorporating your own personal touches, you can create a cheesecake that will impress even the toughest food critics. Whether you’re a seasoned baker or just starting out, this recipe is simple enough to follow while still providing sophistication and complexity in taste.

So go ahead and give this recipe a try – I guarantee that you won’t be disappointed. And if you really want to take things up a notch, pair it with a rich cup of coffee or a smooth glass of red wine.

Remember, there’s nothing quite like the satisfaction of creating something delicious with your own two hands. So indulge in the fragrant aroma wafting from your oven and relish in the final product – your very own Frango Mint Cheesecake that rivals those sold by Marshall Field’s themselves.

Marshall Field's Frango Mint Cheesecake

Marshall Field’s Frango Mint Cheesecake Recipe

Prep time includes chill time.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Dessert
Prep Time: 20 minutes
Cook Time: 8 hours
Calories: 468.3kcal



  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup melted butter


  • 2 (8 ounce) packages cream cheese, softened
  • 1/3 cup sugar
  • 3 eggs
  • 2 tablespoons cream
  • 12 frango chocolate-covered mint candies, melted (about 1/3 lb. box)


  • 1 cup sour cream
  • 3 tablespoons sugar
  • 1/4 teaspoon vanilla extract


  • Heat oven to 350ºF.
  • Crust: Combine graham cracker crumbs, sugar, and melted butter. Pat evenly into bottom of a 9 inch springform pan.
  • Bake at 350ºF for 5 minutes.
  • Filling: Mix cream cheese and suger until well blended.
  • Mix in the eggs one at a time.
  • Mix in the cream.
  • Mix in the melted frango mints. Mix until very smooth.
  • Pour into baked crust. Bake at 350ºF for 25 minutes or until it’s just firm and not jiggly.
  • For the Topping: Mix sour cream, sugar, and vanilla. Spread over the baked cheesecake.
  • Bake an additional 3-5 minutes.
  • Refrigerate overnight before serving.

Your Own Notes


Serving: 145g | Calories: 468.3kcal | Carbohydrates: 30.4g | Protein: 8.4g | Fat: 35.6g | Saturated Fat: 21.3g | Cholesterol: 173.8mg | Sodium: 315mg | Fiber: 0.3g | Sugar: 22.9g