These chocolate mint cheesecake bars have an oreo cookie crust, a creamy mint cheesecake filling with little bits of andes mints and a chocolate mint ganache topping. They're the perfect treat for all the mint chip lovers!
Chocolate, mint and cheesecake... yes, please! These bars are not only one of the best flavor combinations, they're also so easy to make and always a crowd pleaser.
If you're looking for other cheesecake recipes to try you should try my no bake biscoff cheesecake, oreo cheesecake brownies or my 5 ingredient cheesecake.
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Why You'll Love These
SIMPLE TO MAKE: With so few ingredients and steps this cheesecake is one of the easiest desserts to make. You can even buy a pre-made crust if you prefer.
MINT & CHOCOLATE: This is one of my favorite pairings, that helps keep it not too sweet and not too rich.
MAKE AHEAD: I always love that cheesecake is a dessert that needs to be prepped ahead, so I never feel stressed to rush and make it for an event.
Ingredient Notes
- Oreo's: I used regular oreos, but this would also be good with mint or chocolate.
- Cream Cheese: All cream cheese is not created equal, and I would highly suggest using Philadelphia brand.
- Mint Extract: You can use peppermint or regular mint extract. Mint will give more of the spearmint flavoring.
- Green Coloring: I just used basic drops and added 6 drops into mine.
- Eggs: Make sure you do not over mix the eggs in with the cheesecake. That is why I like to beat it separately beforehand.
- Andes Mints: I bought the mints that were individually wrapped. They also sell chopped ones in the baking aisle.
Step by Step Instructions
Step 1: Place oreo cookies in a food processor and blend until no cookie chunks are left. Add sugar and melted butter and pulse until combined.
Pour into the bottom of your baking pan and press down to create a firm and even crust layer. Bake for 8 minutes. Set aside to cool.
Step 2: In a large bowl beat the cream cheese until soft. Then beat in the sugar and flour until completely smooth. Add sour cream, vanilla, mint and salt and mix on low until combined.
Step 3: Beat eggs in a separate bowl and then mix in last. Make sure not to over mix, or your cheesecake might crack on the top. Stir in food coloring and chopped andes mints.
Step 4: Pour the mixture into the prepared pan. Bake for 25-30 minutes, or until there is just a slight wiggle in the middle of the cheesecake.
Step 5: Remove from the oven and allow to cool to room temperature, which should take a few hours. Cover the pan, and chill in the fridge for at least 4 hours or overnight.
Step 6: Add chocolate chips and andes mints to a small bowl. In a separate bowl heat whipping cream until just barely boiling. Pour whip cream over chocolate chips and cover the bowl with a towel for a few minutes. Remove the towel and stir until smooth.
Step 7: Pour ganache over chilled cheesecake and smooth with a knife or offset spatula. Chill again for at least 30 minutes. Cut and serve.
Expert Baking Tips
Using room temperature ingredients is very important when making the cheesecake. This will help the cheesecake be both smooth and creamy.
Make sure you are scraping down the sides of the bowl often when mixing the cheesecake. You want to make sure there aren't any lumps and clumps that get missed.
I like to remove the whole cheesecake from the pan and cut off all the edges where it has browned before serving.
These bars are good with or without the ganache topping.
FAQ
Yes, to allow the right consistency for the cheesecake layer you must chill these before cutting into them and eating.
No, food coloring is only to make them "look" minty, but definitely not required.
If you use gluten free oreos, these bars can be made gluten free.
Storing and Freezing
Store chocolate mint cheesecake bars in an airtight container if possible, or cover with saran wrap along the top to keep maximum freshness. They will stay fresh for up to 5 days kept in the fridge.
Freezing
Bars will freeze well for up to 3 months. Wrap tightly and store in a large freezer bag or container. Thaw overnight in the refrigerator.
Other Popular Dessert Bar Recipes to Try
Lemon Bars with Graham Cracker Crust
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
And please make sure to leave a star review below!
Chocolate Mint Cheesecake Bars
Ingredients
Oreo Crust
- 1 ½ cups (354.88 ml) oreo cookie crumbs About 20 cookies
- 1 tablespoon granulated sugar
- 4 tablespoon butter melted and cooled
Chocolate Mint Cheesecake
- 16 oz (453.59 g) cream cheese softened
- ⅓ cup (78.86 ml) granulated sugar
- ¼ cup (59.15 ml) sour cream room temp
- 2 tablespoon flour
- 1 teaspoon vanilla
- 1 teaspoon peppermint or mint extract
- ⅛ teaspoon (0.13 teaspoon) salt
- 2 large eggs room temp
- 6-8 drops green food coloring may need more or less depending on strength
- ½ cup (118.29 ml) andes mints finely chopped
Chocolate Mint Ganache
- ½ cup (118.29 ml) chocolate chips
- ¼ cup (59.15 ml) andes mints chopped
- ⅓ cup (78.86 ml) heavy cream
- pinch of salt
Instructions
- Preheat oven to 325 F. Spray and line a 8x8 pan with parchment paper, allowing some to hang over the edge.
Crust
- Place oreo cookies in a food processor and blend until no cookie chunks are left. Add sugar and melted butter and pulse until combined.
- Pour into the bottom of your baking pan and press down to create a firm and even crust layer. Bake for 8 minutes. Set aside to cool.
Cheesecake
- In a large bowl beat the cream cheese until soft. Then beat in the sugar and flour until completely smooth.
- Add sour cream, vanilla, mint and salt and mix on low until combined.
- Beat eggs in a separate bowl and then mix in last. Make sure not to over mix, or your cheesecake might crack on the top. Stir in food coloring and chopped andes mints.
- Pour the mixture into the prepared pan. Bake for 25-30 minutes, or until there is just a slight wiggle in the middle of the cheesecake.
- Remove from the oven and allow to cool to room temperature, which should take a few hours. Cover the pan, and chill in the fridge for at least 4 hours or overnight.
Ganache
- Add chocolate chips and andes mints to a small bowl. In a separate bowl heat whipping cream until just barely boiling. Pour whip cream over chocolate chips and cover with a towel for a few minutes. Remove the towel and stir until smooth.
- Pour ganache over chilled cheesecake and smooth with a knife or offset spatula. Chill again for at least 30 minutes. Cut and serve.
William
These were incredible. I first thought it was going to be too peppermint forward at first glance of the recipe, but after trying it the peppermint was not over powering. Will definitely be making these again in the future. They are a perfect after dinner treat.
brooke
Thank you so much!! So glad you enjoyed them!
Sara Harris
Incredible! These were a huge hit!
Bailey
I love this mint/chocolate combo so much. These are such a crowd pleaser! make these! you won't regret it.
Meagan
What a perfect dessert! Made these for the office as a birthday treat and they quickly disappeared. Very rich and decadent as I used dark chocolate on the top, since, sadly no semi-sweet chocolate chips in Australia. Many thanks!