• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
SALTED sweets
  • Home
  • Recipes
  • About Me
  • Privacy Policy

Home » Recipes » Cheesecake

Chocolate Mint Cheesecake Bars

March 14, 2023 by brooke Leave a Comment

Jump to Recipe

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!

a close up of a square of chocolate mint cheesecake turned diagonal to see the layers.

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.

Jump to:
  • Why You'll Love These
  • Ingredient Notes
  • Step by Step Instructions
  • Expert Baking Tips
  • FAQ
  • Storing and Freezing
  • Other Popular Dessert Bar Recipes to Try
  • Chocolate Mint Cheesecake Bars

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.
a bowl of cheesecake batter and the crust in the baking pan.

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.

oreo cookies crushed in a food processor.
oreo cookie crust in baking pan.

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.

mixture before eggs and coloring.
cheesecake mixture.
cheesecake after turning green and andes mints mixed in.

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. 

cheesecake before baking.
cheesecake after baking.

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.

chocolate ganache in a bowl
cheesecake bars with ganache.
cut up chocolate mint cheesecake bars after they firmed up.

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

Is it necessary to chill before eating?

Yes, to allow the right consistency for the cheesecake layer you must chill these before cutting into them and eating.

Do I have to use food coloring?

No, food coloring is only to make them "look" minty, but definitely not required.

Are these Gluten Free?

If you use gluten free oreos, these bars can be made gluten free.

a single square of chocolate mint cheesecake with a bite taken out.

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. 

a bunch of chocolate mint cheesecake bars stacked and scattered.

Other Popular Dessert Bar Recipes to Try

Lucky Charms Cereal Bars

Andes Mint Brownies

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!

a close up of a square of chocolate mint cheesecake turned diagonal to see the layers.

Chocolate Mint Cheesecake Bars

brooke
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!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
6 hrs
Total Time 6 hrs 45 mins
Course Dessert
Cuisine American
Servings 16
Calories 336 kcal

Ingredients
 
 

Oreo Crust

  • 1 ½ cups oreo cookie crumbs About 20 cookies
  • 1 tablespoon granulated sugar
  • 4 tablespoon butter melted and cooled

Chocolate Mint Cheesecake

  • 16 oz cream cheese softened
  • ⅓ cup granulated sugar
  • ¼ cup sour cream room temp
  • 2 tablespoon flour
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint or mint extract
  • ⅛ teaspoon salt
  • 2 large eggs room temp
  • 6-8 drops green food coloring may need more or less depending on strength
  • ½ cup andes mints finely chopped

Chocolate Mint Ganache

  • ½ cup chocolate chips
  • ¼ cup andes mints chopped
  • ⅓ cup 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.

Notes

Make sure all ingredients are room temperature before beginning to mix the cheesecake filling.
Store leftovers in an airtight container in the fridge for up to 5 days. 
Cheesecake bars also freeze well. To freeze, cool the cheesecake bars fully. Place the cheesecake (sliced or whole)  in a freezer safe container.  Freeze for up to 3 months, thaw in the fridge before serving. 

Nutrition

Calories: 336kcalCarbohydrates: 28gProtein: 4gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 67mgSodium: 205mgPotassium: 109mgFiber: 1gSugar: 21gVitamin A: 598IUVitamin C: 0.1mgCalcium: 47mgIron: 3mg
Keyword andes mint cheesecake, chocolate mint cheesecake bars, oreo cookie crust
Tried this recipe?Let us know how it was!

More Cheesecake

  • 3 no bake biscoff cheesecake bars stacked on top of each other with some cookie butter dripping down from the top.
    No Bake Biscoff Cheesecake Bars
  • red velvet cheesecake brownies stacked and scattered to see the inside and tops.
    Red Velvet Cheesecake Brownies
  • a single slice of old fashioned peanut butter pie on a plate.
    Old Fashioned Peanut Butter Pie
  • individual slice of 5 ingredient no bake cheesecake with a bite missing.
    5 Ingredient No Bake Cheesecake

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

A photo of Brooke Homec in the kitchen.

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you.

More about me →

New Recipes

  • A side view of a chewy carrot cake cookie showing the frosting and coconut on top.
    Chewy Carrot Cake Cookies
  • 3 lucky charms cereal bars cut into squares.
    Lucky Charms Cereal Bars
  • the whole funfetti cookie cake with some pieces cut into triangles.
    Funfetti Cookie Cake
  • 2 cinnamon chocolate chip cookies cut in half to see the cinnamon filling.
    Cinnamon Chocolate Chip Cookies

Trending Recipes

  • 3 no bake biscoff cheesecake bars stacked on top of each other with some cookie butter dripping down from the top.
    No Bake Biscoff Cheesecake Bars
  • double chocolate fudge brownies cut with a bite missing.
    Double Chocolate Fudge Brownies
  • dairy free brownies lined up in a small baking pan.
    Dairy Free Brownies
  • close up of single oreo cinnamon roll on a white plate with frosting dripping down.
    Oreo Cinnamon Rolls

Spring Recipes

  • key lime pie tart with 3 slices cut.
    Key Lime Pie Tart
  • graham cracker s'mores cookie broken in half.
    Graham Cracker S'more Cookies
  • strawberry buttermilk almond cake
    Strawberry Buttermilk Almond Cake
  • a slice of lemon sour cream pie next to the whole pie.
    Luscious Lemon Sour Cream Pie

Copyright © 2023 SALTED sweets on the Foodie Pro Theme