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

Chocolate Mint Cheesecake Bars

Brooke Homec
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 9 votes
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Prep Time 15 minutes
Cook Time 30 minutes
6 hours
Total Time 6 hours 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 336 kcal

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.

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
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