Bars · Cheesecake

Mint Chocolate Cheesecake Bars




Is there a summer flavor combination more refreshing than mint and chocolate?  If there is, then I haven’t found it.    These cheesecake bars are honestly like mint chocolate chip ice cream.   Except, you know, cheesecake bars.    They are easy to make, starting with a modification of these brownies I made, then a mint cheesecake recipe I came up with.     Throw it in the oven for 20-30 minutes, let it cool, and bam, you have one powerful summer dessert.




Do you guys see this?     Mint chocolate perfection.


Recipe:                   Servings:   12-15, depending on how you cut them    Time, active:  30 minutes.    Time, inactive:  1 hour.    Total time, 1 and a 1/2 hours.  

Ingredients (for the crust)

1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/3 cup white sugar

1/4 teaspoon baking powder

1/2 teaspoon espresso powder

1 egg

4 tablespoons of butter, melted

1/2 teaspoon vanilla extract

1 ounce semi-sweet chocolate, melted

1 tablespoon milk, whole milk preferred

To Make the Crust

Preheat oven to 350 degrees.   Generously grease a 9″ x 9″ pan and set aside.

Whisk all the dry ingredients together in a bowl, then add the wet ingredients and stir until combined.

Scoop into the prepared pan, and bake for 15 minutes.  They will be soft when they come out of the oven.

Let cool before using in cheesecake.

Ingredients for the Cheesecake

2 (8 ounce) packages of cream cheese

2/3 cup of white sugar

2 eggs

4 drops of green food coloring, or desired amount

1 teaspoon vanilla extract

1/4 to 1/2 teaspoon of peppermint extract, depending on your preferences

To Make the Cheesecake Bars

Preheat the oven to 350 degrees.   Make sure crust is fully cool.

Whip the cream cheese until it looks fluffy (as fluffy as cheese can be, anywhey.   Get it?  anywhey? ).

Beat it the sugar until throughly combined.

Then add the eggs one at a time.

Add the extracts and food color.

Pour into the pan, and bake for 25- 30 minutes.

Let cool, cut, and serve.

Will keep, refrigerated, for roughly 5 days.

Source (s):  Crust recipe adapted from my Double Chocolate Fudge Brownies, cheesecake is a original.


Do not use any of my photos without contacting me for permission.   You can find my contact information here.    If you would like to put this recipe on your blog, please make it first, rewrite it in primarily your own words (I get that there will always be some overlap), and link back to my blog as the source.   Or you can link back here for the recipe.   Thank you.

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