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Creamy St. Patrick’s Mint Chocolate Cheesecake Bars

mint chocolate cheesecake bars - featured image
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These festive cheesecake bars feature a creamy mint filling with a vibrant green swirl, a rich chocolate cookie crust, and a decadent chocolate drizzle. Perfect for St. Patrick’s Day parties or any occasion where you want a show-stopping, crowd-pleasing dessert.

Ingredients

Scale
  • 2 cups (about 22) chocolate sandwich cookies (like Oreos), crushed
  • 1/4 cup (4 tbsp) unsalted butter, melted
  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 tsp pure mint extract (not peppermint)
  • 1/2 tsp vanilla extract
  • 4–6 drops green food coloring (or more for desired color)
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips
  • 2 tbsp heavy cream
  • Crushed mint chocolates or chocolate shavings (optional, for garnish)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Preheat oven to 325°F (160°C).
  2. Crush chocolate sandwich cookies in a food processor or zip-top bag until fine crumbs. Mix with melted butter until evenly coated. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then let cool slightly.
  3. In a large bowl, beat softened cream cheese until smooth (about 2 minutes). Add sugar, eggs, sour cream, mint extract, vanilla, green food coloring, and salt. Mix until creamy and no lumps remain, scraping the sides of the bowl halfway through.
  4. Pour cheesecake filling over cooled crust, spreading evenly. In a small bowl, melt chocolate chips with heavy cream (microwave in 20-second bursts, stirring until smooth). Drizzle chocolate over cheesecake layer. Use a butter knife or toothpick to create swirls.
  5. Bake at 325°F (160°C) for 30–35 minutes, until edges are set but center still jiggles slightly. If it looks too wet, add 3–5 more minutes.
  6. Remove from oven; cool to room temperature (about 1 hour). Refrigerate at least 3 hours, or overnight, for best texture.
  7. Lift bars from pan using parchment. Cut into 16 squares. Top with crushed mint chocolates, extra chocolate drizzle, or fresh mint if desired.

Notes

For best results, use room temperature cream cheese and eggs. Don’t overmix the filling to avoid cracks. Chill thoroughly before slicing for clean bars. Gluten-free and dairy-free adaptations are possible with ingredient swaps. Bars can be made ahead and freeze well for up to 2 months.

Nutrition

Keywords: mint chocolate cheesecake bars, St. Patrick’s Day dessert, party dessert, cheesecake squares, easy cheesecake bars, green dessert, chocolate mint bars

Find it online: https://evabake.com/creamy-st-patricks-mint-chocolate-cheesecake-bars-easy-party-dessert/