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St. Patrick's Chocolate & Mint Cheesecake Bars

St. Patrick's Chocolate & Mint Cheesecake Bars

  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    3 h 15 m
mis7up

mis7up

In honor of my Irish heritage and maiden name, I am dedicating these to my children. My kids love mint and I put this recipe together for St. Patrick's Day a few years back. It turned out better then anticipated. I want to share with others this recipe and hope others enjoy this as much as my family does.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
  3. Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
  4. Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
  5. Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
  6. Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
  7. Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
  8. Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
  9. Pour batter over the chocolate crust in the 9x13 pan.
  10. Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
  11. Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
  12. Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
  13. Remove pan from oven and cool completely.
  14. Cover and refrigerate until chilled, at least 2 hours.
  15. Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
  16. Pour melted chocolate into a resealable plastic bag.
  17. Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
  18. Cut cake into bars to serve.
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Reviews

mis7up
77

mis7up

3/11/2012

These are sinful and rich little guys! The recipe is very simple to follow with it's detailed instructions. Please feel free to look at my blog here on AR to see step by step how to assemble. It's one of my family's favorite holiday dessert recipes. And now my family looks forward to it every year. This keeps well in the frig for a week and can be frozen for a later time. I hope you like it as much as we do. Please NOTE: the cheesecake part of the recipe doesn't rise but about 1/4 - 1/2 an inch, but won't fall flat. It stays the same thickness as when you poured it in. It's thick and creamy but will stay firm after refrigerated. Don't flip out if you think it's suppose to rise, because it won't.

Connie Wells Mahoney
55

Connie Wells Mahoney

3/10/2012

Just ok - too many packaged ingrediants. Next time I'll make it without using a cake mix and the canned frosting.

MrsFisher0729
32

MrsFisher0729

3/15/2012

I made these for an early St. Patrick's day event. They were the first thing to go! Rave reviews all around. Yes the recipe has quite a few steps, but it is well written and thorough. I used chopped Andes mint candies since I couldn't find the dark chocolate and mint chips. I also put a little parchment in the pan to make removing them easier. Thanks mis7up!

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