Get ready to transform your dessert game with these irresistible Chocolate Mint Cheesecake Bars that combine the rich, velvety texture of cheesecake with a refreshing mint twist and decadent chocolate chips. Imagine sinking your teeth into a perfectly creamy, green-tinted treat that looks as stunning as it tastes - this recipe is about to become your new obsession! Whether you're hosting a party, looking for a show-stopping dessert, or simply craving something extraordinary, these bars will have everyone asking for your secret recipe.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp peppermint extract
- 1/2 cup chocolate chips
- 1/4 cup green food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, combine chocolate cookie crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and resemble wet sand.
- Press the cookie crumb mixture firmly and evenly into the bottom of the prepared baking pan. Use the back of a spoon or flat measuring cup to create a compact, smooth crust.
- In a large mixing bowl, beat the softened cream cheese with sugar using an electric mixer until smooth and creamy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in the peppermint extract. If using green food coloring, add it now and mix until the desired shade of green is achieved.
- Gently fold in the chocolate chips, distributing them evenly throughout the cheesecake batter.
- Pour the cheesecake mixture over the prepared cookie crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate for at least 2 hours or overnight to allow the cheesecake to set completely.
- Using the overhanging parchment paper, lift the cheesecake out of the pan and cut into 16 even bars.
- For best presentation, clean the knife between cuts and serve chilled. Optional: Garnish with additional chocolate chips or mint leaves.
Tips
- Ensure your cream cheese is fully softened at room temperature to create a smooth, lump-free batter.
- Use a food processor to create ultra-fine cookie crumbs for the most consistent crust.
- Don't overmix the cheesecake batter - mix just until ingredients are combined to prevent a tough texture.
- For a more intense mint flavor, consider using high-quality peppermint extract.
- Allow the bars to chill completely before cutting for clean, precise slices.
- Clean your knife between cuts for picture-perfect bar presentation.
- For an extra touch, drizzle melted chocolate or sprinkle crushed peppermint candies on top before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 28g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 95mg
