Quick & Sweet: Chocolate Mint Cheesecake Bars Recipe

Sweet cravings for chocolate mint cheesecake bars often strike when least expected.

Decadent layers promise a delightful escape from ordinary desserts.

Creamy textures blend perfectly with cool mint undertones.

Rich chocolate creates a luxurious foundation for each delectable bite.

Homemade treats like these can brighten any afternoon or evening gathering.

Each slice offers a perfect balance of indulgence and comfort.

FAQs

• What gives these bars their distinct mint flavor?

The mint extract and chopped Andes mints provide a cool, refreshing mint taste throughout the cheesecake bars, creating a delightful chocolate-mint combination.

• Can I make these bars without food coloring?

Yes, you can skip the green food coloring. The bars will taste the same and still look appetizing, just without the vibrant green color.

• How do I know when the cheesecake is perfectly baked?

Look for a slightly jiggly center when you gently shake the pan. The edges should be set, but the middle should have a subtle wobble, indicating it’s done but not overcooked.

• Is it necessary to use Andes mints specifically?

While Andes mints are recommended for the best flavor, you can substitute with other mint chocolate chips or similar mint chocolate candies if needed.

What Makes Chocolate Mint Cheesecake Bars a Refreshing Treat

• Tackle Delightful Dessert Complexity: Creating these chocolate mint cheesecake bars requires intermediate baking skills, perfect for home bakers wanting to elevate their dessert game with layered techniques and precise mixing methods.
• Customize Flavor Explosion: The recipe offers incredible versatility with mint extract and green food coloring, allowing bakers to adjust intensity and presentation while maintaining the classic chocolate-mint combination that delights taste buds.
• Quick Crowd-Pleaser Potential: These bars serve perfectly for gatherings, potlucks, and celebrations, cutting easily into individual portions that look professionally prepared and taste absolutely decadent with minimal presentation effort.
• Master Make-Ahead Magic: Designed with advance preparation in mind, this dessert can be completely assembled ahead of time, chilling overnight and ensuring stress-free serving for special occasions or spontaneous sweet cravings.

Ingredients for Chocolate Mint Cheesecake Bars

• Oreo Biscuits: Classic chocolate sandwich cookies that form the base of the cheesecake bars.
• Granulated Sugar: Adds sweetness to the crust.
• Unsalted Butter: Helps bind the crust ingredients together and provides a rich flavor.

• Cream Cheese: The primary ingredient that creates the creamy and smooth texture of the cheesecake.
• Granulated Sugar: Sweetens the cheesecake filling.
• All-Purpose Flour: Helps stabilize the cheesecake mixture.
• Sour Cream: Adds tanginess and helps create a smooth, creamy texture.
• Vanilla Extract, Mint Extract: Provide depth of flavor and a refreshing mint taste.
• Salt: Enhances the overall flavor of the cheesecake.
• Large Eggs: Bind the ingredients and help set the cheesecake.
• Green Food Coloring: Gives the cheesecake a festive mint green color.
• Andes Mints: Adds a classic mint chocolate flavor to the cheesecake.

• Chocolate Chips: Provide a rich chocolate base for the ganache.
• Andes Mints: Add extra mint chocolate flavor to the topping.
• Heavy Cream: Creates a smooth, glossy ganache when combined with chocolate.

How to Bake Chocolate Mint Cheesecake Bars

Step 1: Warm Up the Oven

Crank the oven to a cozy 325°F. Grab your 8×8 inch pan and give it a quick spray of non-stick magic.

Line the pan with parchment paper, letting the edges hang over like a comfy blanket for easy lifting later.

Step 2: Crush Those Cookies

Toss Oreo cookies into a food processor and pulverize them into fine sandy crumbs.

• Granulated sugar
• Melted butter

Press the mixture firmly into the pan, creating a solid cookie foundation. Bake for 8 minutes, then let it chill out and cool down.

Step 3: Whip Up the Creamy Base

Grab your mixing bowl and beat cream cheese until it’s smooth as silk. Blend in sugar and flour until the mixture looks perfectly creamy.

Step 4: Add Flavor Boosters

• Sour cream
• Vanilla extract
• Mint extract
• Salt

Mix on low speed to keep things smooth.

Step 5: Egg Magic

Gently whisk eggs in a separate bowl.

Fold them into the cream cheese mixture, being careful not to overmix. Splash in green food coloring and sprinkle in chopped Andes mints for that minty green pizzazz.

Step 6: Bake to Perfection

Pour the dreamy mixture over the cookie crust. Bake for 25-30 minutes until the center has a subtle wiggle.

Let it cool completely, then park it in the refrigerator for at least 4 hours (overnight is even better).

Step 7: Create Chocolate Ganache

• Chocolate chips
• Chopped Andes mints

Heat heavy cream until it’s just about to boil.

Pour the steamy cream over the chocolate mixture. Let it sit for a few minutes, then stir until silky smooth.

Step 8: Final Chocolate Drizzle

Spread the luscious ganache over the chilled cheesecake. Pop it back in the fridge for 30 minutes to set.

Lift out using the parchment paper edges and slice into irresistible bars. Enjoy your minty chocolate cheesecake heaven!

Pro Tips for Smooth and Cool Chocolate Mint Cheesecake Bars

• Chill the cheesecake thoroughly to achieve the perfect, clean-cut bars that hold their shape beautifully when sliced.
• Use room temperature cream cheese to ensure a smooth, lump-free batter that blends seamlessly without overmixing.
• Line the pan with parchment paper with slight overhang, creating an easy lift-out method for perfect bar presentation without crumbling.
• Avoid overbaking by removing the cheesecake when the center still has a slight jiggle, as it will continue setting during cooling and refrigeration.
• Swap regular Oreos with gluten-free versions to make this dessert suitable for those with gluten sensitivities, maintaining the same delicious chocolate mint flavor profile.

Flavor Variations on Chocolate Mint Cheesecake Bars

• Gluten-Free Mint Chocolate Cheesecake Bars: Replace Oreo cookies with gluten-free chocolate sandwich cookies or almond flour-based cookie crumbs for a celiac-friendly version.
• Vegan Mint Chocolate Bars: Substitute cream cheese with cashew-based cream cheese, use coconut cream instead of sour cream, and replace eggs with silken tofu or commercial egg replacer.
• Low-Sugar Mint Chocolate Bars: Use monk fruit sweetener or stevia in place of granulated sugar, and opt for sugar-free chocolate chips to reduce overall sugar content.
• Dairy-Free Mint Chocolate Option: Swap cream cheese with dairy-free cream cheese alternatives, use coconut cream instead of sour cream, and choose plant-based chocolate for the ganache topping.

Pairing Suggestions for Chocolate Mint Cheesecake Bars

• Brew a rich, smooth latte with a hint of mint syrup to complement the chocolate mint cheesecake bars' decadent flavor profile.
• Serve a small shot of crème de menthe alongside the dessert, creating a harmonious mint-chocolate experience that elevates the cheesecake's taste.
• Add a cold, creamy vanilla ice cream alongside the bars to balance the richness and provide a refreshing contrast to the intense chocolate and mint notes.
• Pour a chilled, slightly sweet Moscato wine that cuts through the dessert's richness while enhancing its delicate mint and chocolate undertones.

Storage Tips for Chocolate Mint Cheesecake Bars

• Refrigerate: Store chocolate mint cheesecake bars in an airtight container within the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking and maintain the bars' delicate texture.
• Freeze: Wrap individual bars tightly in plastic wrap, then place inside a freezer-safe container. Cheesecake bars can be frozen for maximum 2 months. Thaw overnight in the refrigerator before serving.
• Countertop: Keep bars at room temperature for no longer than 2 hours to prevent bacterial growth. Always return to the refrigerator after serving.
• Reheating: Gently warm bars in the microwave for 10-15 seconds on low power. Avoid overheating to prevent the ganache from separating or the cheesecake from becoming rubbery.

Chocolate Mint Cheesecake Bars Recipe

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• Total Time: 1 hour 8 minutes
• Yield: 16 1x

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Description

Indulgent chocolate mint cheesecake bars blend rich cocoa with cool peppermint in a creamy dessert that delights palates. Chocolate lovers will savor each luxurious bite of this irresistible treat.

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Ingredients

Scale 1x2x3x

• 16 oz cream cheese (room temperature)
• 1½ cups Oreo biscuit crumbs (approximately 20 biscuits)
• 2 large eggs (room temperature)
• ½ cup Andes mints (finely chopped)
• ⅓ cup granulated sugar
• 4 tbsps melted butter (cooled)
• ¼ cup Andes mints (coarsely chopped)
• ½ cup chocolate chips
• ¼ cup sour cream (room temperature)
• ⅓ cup heavy cream
• 1 tbsp granulated sugar
• 2 tbsps flour
• 1 tsp vanilla extract
• 1 tsp peppermint or mint extract
• 6–8 drops green food coloring
• ⅛ tsp salt
• 1 pinch salt

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Instructions

1. Preheat oven to 325°F. Prepare an 8×8 inch pan by coating with non-stick spray and lining with parchment paper, allowing overhang for easy removal.
2. Pulverize Oreo cookies into fine crumbs using a food processor. Blend with sugar and melted butter until thoroughly combined. Press mixture firmly into pan, creating an even crust layer. Bake for 8 minutes, then cool completely.
3. Using an electric mixer, whip cream cheese until smooth and creamy. Gradually incorporate sugar and flour, ensuring no lumps remain.
4. Gently fold in sour cream, vanilla extract, mint extract, and salt. Mix at low speed until ingredients are uniformly integrated.
5. Delicately whisk eggs in a separate bowl. Fold into cream cheese mixture, stirring minimally to prevent potential surface cracking. Introduce green food coloring and finely chopped Andes mints.
6. Carefully pour cheesecake mixture over cooled crust. Bake for 25-30 minutes, maintaining a slight jiggle in the center. Allow to cool at room temperature, then refrigerate for 4-6 hours or overnight.
7. Create ganache by placing chocolate chips and chopped Andes mints in a heat-proof bowl. Heat heavy cream until it reaches a gentle boil. Pour hot cream over chocolate mixture, letting it sit briefly before stirring until completely smooth.
8. Drizzle ganache evenly across chilled cheesecake. Refrigerate for an additional 30 minutes. Remove from pan using parchment paper overhang and slice into elegant bars.

Notes

• Press the Oreo crust firmly and evenly to create a solid base that won’t crumble when cutting the bars.
• Mix eggs gently and avoid overmixing to maintain a smooth, crack-free surface.
• Allow cheesecake to cool gradually at room temperature before refrigerating to prevent structural issues.
• These bars can be prepared a day in advance, making them perfect for parties and gatherings.

• Prep Time: 30 minutes
• Cook Time: 38 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 225 kcal
• Sugar: 18 g
• Sodium: 120 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg