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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Using an electric mixer, whip cream cheese until smooth and creamy. Gradually incorporate sugar and flour, ensuring no lumps remain.
- Gently fold in sour cream, vanilla extract, mint extract, and salt. Mix at low speed until ingredients are uniformly integrated.
- 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.
- 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.
- 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.
- 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