Pin It These bars feature a smooth and creamy mint-flavored filling blended with mini chocolate chips, set atop a crispy chocolate cookie crust. Baking creates a light, slightly puffed texture, with cooling allowing firm slicing into neat bars. The subtle peppermint flavor balances the sweetness and rich chocolate undertones perfectly. Ideal for serving chilled, these bars offer a refreshing yet indulgent finish to any meal. Simple steps and common kitchen tools make this an accessible dessert that showcases thoughtful layering of flavor and texture.
Last summer I brought these to a potluck and watched my friend Sarah take three bites before looking up with wide eyes, demanding the recipe. The combination of cool mint and rich chocolate feels like eating an elevated version of your favorite ice cream, but in bar form that travels beautifully.
I discovered the hard way that peppermint extract is surprisingly potent. My first batch tasted like toothpaste and I had to start over. Now I measure carefully and sometimes add just a quarter teaspoon initially, tasting before adding more.
Ingredients
- Chocolate sandwich cookies: The cookies in the crust provide the perfect balance of chocolate sweetness and crunch. Oreos work beautifully but any chocolate sandwich cookie will do.
- Unsalted butter: Melted butter binds the cookie crumbs together into a pressable crust that bakes up firm and crumbly.
- Cream cheese: Use full fat cream cheese that has been softened to room temperature for the smoothest texture without any lumps.
- Granulated sugar: Sugar sweetens the filling without interfering with the creamy texture or chilling process.
- Egg and egg yolk: The combination of whole egg plus yolk creates structure while keeping the cheesecake rich and creamy.
- Vanilla and peppermint extract: These extracts create the classic mint chocolate chip flavor profile we all know and love.
- Sour cream: A touch of sour cream adds tang and helps prevent the cheesecake from becoming too dense.
- Green food coloring: Optional but creates that recognizable mint green color we associate with mint chip desserts.
- Mini chocolate chips: Mini chips distribute evenly throughout the filling so every bite contains pockets of chocolate.
Instructions
- Preheat and prepare the pan:
- Preheat your oven to 175°C (350°F) and line a 23 cm (9-inch) square baking pan with parchment paper, leaving the edges hanging over slightly for easy removal later.
- Make the crust:
- Crush the chocolate sandwich cookies into fine crumbs and mix with melted butter until evenly moistened.
- Press and bake the crust:
- Press the mixture firmly into the bottom of your prepared pan and bake for 8 minutes to set.
- Cream the base:
- Beat softened cream cheese and sugar together until completely smooth and no lumps remain.
- Add the flavorings:
- Add the egg, egg yolk, vanilla extract, peppermint extract, and salt. Beat until fully combined and smooth.
- Add sour cream and color:
- Mix in the sour cream and food coloring if using until the mixture is uniformly colored.
- Fold in the chips:
- Gently fold in the mini chocolate chips by hand to avoid breaking them.
- Assemble and bake:
- Pour the cheesecake filling over the pre baked crust and smooth the top before baking for 30-32 minutes until the center is just set.
- Cool and chill:
- Cool completely at room temperature then refrigerate for at least 2 hours until fully chilled and firm.
- Slice and serve:
- Lift the cheesecake from the pan using the parchment paper overhang and cut into 16 bars.
Pin It My husband who claims not to like mint desserts couldn stop eating these. Something about the chocolate crust and creamy filling won him over completely.
Making The Perfect Crust
Press the crust mixture firmly into the pan using the bottom of a measuring cup or glass. This ensures even thickness and prevents the crust from crumbling when you slice the bars later.
Avoiding Cracks
Let the cheesecake cool gradually in the oven with the door cracked open for 10 minutes before removing. This gentle cooling helps prevent surface cracks from forming.
Serving And Storage
These bars keep beautifully in the refrigerator for up to five days. The flavors actually develop and intensify after a day or two of chilling.
- Serve chilled for the firmest texture
- Store in an airtight container with parchment paper between layers
- These freeze well for up to three months if wrapped tightly
Pin It Every time I make these I remember how something so simple can bring such joy to a gathering. Hope they become a favorite in your home too.
Recipe Questions
- → What type of cookies work best for the crust?
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Chocolate sandwich cookies provide a rich, crisp base that complements the mint and chocolate flavors well. Gluten-free cookies work as a suitable alternative.
- → How can I enhance the mint flavor?
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Adjust the amount of peppermint extract to taste or add a few drops of mint oil for a stronger aroma without overpowering the other ingredients.
- → What is the best way to ensure smooth filling?
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Beat the cream cheese and sugar thoroughly until smooth before adding other ingredients to prevent lumps and achieve a creamy texture.
- → Can these bars be made ahead of time?
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Yes, they require chilling for several hours to set properly, making them ideal for preparing in advance.
- → How to store the bars after baking?
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Keep the bars refrigerated in an airtight container to maintain freshness and texture, ideally consuming within a few days.
