This Mint Chocolate Cheesecake Bars are so festive and deliciously minty! We start with Oreo crust, a delish chocolate and mint cheesecake filling and top with chocolate syrup! It is just the show-stopping dessert you need for all your holiday parties!
I love making no bake cheesecake. Since they are so simple, I can make them very quickly.
Mint bars are perfect combination of chocolate, Oreo crust and creamy mint filling. The cool mint and chocolate balance each other out perfectly! This cheesecake bars will be the one of the many mint recipe ideas I am anxious to make and share with all of you.
How to make Mint Chocolate Cheesecake Bars?
• First of all is Oreo crust. It is just simple mixture of Oreo crumbs and melted butter pressed in the bottom of the pan.
• Place in the freezer while you make the filling
• To make cheesecake filling:
• Melt 10 ounces bittersweet chocolate and set aside to cool
• In medium bowl, mix cream cheese and powdered sugar until smooth
• In separate bowl, mix 2 cups heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form
• Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
• Divide mixture into 2 equal portions in separate bowls
• To the first half of the mixture add melted bittersweet chocolate and mix on low speed to combine then pour filling over the crust
• To the second half of the mixture add mint extract, green food coloring and mix on low speed to combine, carefully spoon over of the top of the bittersweet chocolate mixture
• Set in the fridge to firm
• When the cheesecake is completely set, pull the overhang of the foil to lift the cheesecake from the pan and transfer onto cutting board
• Cut and serve, drizzle with chocolate syrup and sprinkle chocolate sprinkles if desired
How long will it keep?
This Cheesecake Bars and any leftovers can be covered and stored in the fridge for up to 3-4 days
Can I freeze this Mint Chocolate Cheesecake Bars?
To freeze a Mint Chocolate Cheesecake Bars, wrap in several layers of plastic wrap and place in the freezer. I recommend leaving any topping off the cheesecake until serving if you are going to freeze it. Thaw at room temperature for at least 2 hours for easier slicing.
Can you think of any dessert that’s more satisfying than a decadent slice of cheesecake?
This easy no bake mint chocolate dessert is a mint chocolate lover’s dream! Delicious creamy mint flavored cheesecake filling packed with bittersweet chocolate filling and topped with chocolate syrup is impressive recipe is to die for! Sweet, minty and creamy, perfect dessert to bring to a potluck or holiday gathering! You could also make this cheesecake bars to celebrate St Patrick’s Day!
Enjoy!
Mint Chocolate Cheesecake Bars
Course: Uncategorized16
servings30
minutes6
hours30
minutesThis Mint Chocolate Cheesecake Bars are so festive and deliciously minty! We start with Oreo crust, a delish chocolate and mint cheesecake filling and top with chocolate syrup! It is just the show-stopping dessert you need for all your holiday parties!
Ingredients
- For the crust:
2 ½ cups Oreo cookie crumbs, about 26 Oreo cookies
6 tablespoons unsalted butter, melted
- For cheesecake filling:
16 oz cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract
10 ounces bittersweet chocolate-chopped
1 teaspoon mint extract
Green food coloring, optional
- For garnish:
Chocolate syrup, optional
Chocolate sprinkles, optional
Directions
- To make crust:
- Finely crush the cookies in a food processor, add melted butter and blend until it is all moistened
- Press crumb mixture onto bottom of the prepared 9×9-inch square pan with aluminum foil leaving an overhang on each side for easy removal. Lightly grease the edges of the pan with cooking spray, set in the freezer to firm while making cheesecake layer
- To make cheesecake filling:
- Melt 10 ounces bittersweet chocolate and set aside to cool
- In medium bowl, mix cream cheese and powdered sugar until smooth
- In separate bowl, mix 2 cups heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form
- Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
- Divide mixture into 2 equal portions in separate bowls
- To the first half of the mixture add melted bittersweet chocolate and mix on low speed to combine then pour filling over the crust
- To the second half of the mixture add mint extract (add more mint extract as desired for your personal taste), then add green food coloring (add a few drops at a time, to desired color) and mix on low speed to combine then mixture carefully spoon over the top of the bittersweet chocolate mixture
- Set in the fridge to firm
- Refrigerate for at least 6 hours or until set
- When the cheesecake is completely set, pull the overhang of the foil to lift the cheesecake from the pan and transfer onto cutting board
- Cut and serve, drizzle with chocolate syrup and sprinkle chocolate sprinkles if desired
