Mint Chocolate Chip Bars (Printable Version)
Creamy mint cheesecake on chocolate crust with chocolate chips for a refreshing indulgent treat.
# What You Need:
→ Crust
01 - 20 chocolate sandwich cookies (Oreos), crushed
02 - 1/4 cup unsalted butter, melted
→ Cheesecake Filling
03 - 16 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1/3 cup sour cream
06 - 2 large eggs
07 - 1/2 tsp pure peppermint extract
08 - 1/2 tsp pure vanilla extract
09 - Green food coloring (optional, a few drops)
10 - 3/4 cup mini chocolate chips
→ Garnish
11 - Additional mini chocolate chips
12 - Fresh mint leaves
# Directions:
01 - Preheat oven to 325°F. Line a 9-inch square baking pan with parchment paper, allowing overhang on opposite sides for easy removal.
02 - Combine crushed chocolate sandwich cookies with melted butter in a medium bowl. Mix until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
03 - Beat softened cream cheese and granulated sugar in a large bowl until completely smooth and creamy, about 2-3 minutes. Add sour cream, eggs, peppermint extract, vanilla extract, and food coloring if using. Mix until fully incorporated and smooth, scraping down the sides as needed.
04 - Gently fold mini chocolate chips into the cheesecake batter using a rubber spatula until evenly distributed.
05 - Pour the cheesecake mixture over the prepared crust. Smooth the top with an offset spatula. Bake for 30-32 minutes, or until the edges are set but the center still has a slight jiggle. Avoid overbaking.
06 - Remove from oven and let cool completely at room temperature, about 1 hour. Refrigerate for at least 2 hours or until fully chilled and firm.
07 - Lift the bars from the pan using the parchment paper overhang. Cut into 16 equal squares. Garnish with additional mini chocolate chips and fresh mint leaves if desired.
# Expert Advice:
01 -
- The chocolate cookie crust creates an indulgent foundation that tastes like your favorite childhood cookies grew up and got sophisticated
- That perfect balance of cool mint and rich chocolate feels like eating dessert in a meadow, somehow both refreshing and decadent at once
02 -
- I once pulled these out of the oven when they seemed too jiggly and regretted it for days—trust the recipe and let them set completely before cutting
- Peppermint extract strength varies wildly between brands, so start with 1/4 teaspoon and taste before adding more
03 -
- Run your knife under hot water and wipe it clean between cuts for perfectly smooth edges
- The center might look slightly underbaked but it will firm up beautifully during chilling