St. Patrick's Chocolate & Mint Cheesecake Bars

St. Patrick's Chocolate & Mint Cheesecake Bars

mis7up 712

"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."


3 h 15 m servings 369 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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  1. 51 Ratings


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...

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

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 cho...

As a cheesecake novice, I learned a few things by making this recipe. #1. Mine also puffed during baking & fell in the refrigerator. I read that this is due to overbeating of the eggs causing ...

Family loved it. Could only eat a very small piece cause it's very rich! Will be making this again!!

This was a yummy recipe. I used much more food coloring than reciped called for. The crust was the best part. I didn't have mint chocolate chips, so I used mini chocolate ones, and then drizz...

i had so much fun making this!! mine did fall but its probably because i put it in the fridge right after i took it out of the oven instead of letting it cool first. but that was my fault. other...

These are sinfully good! Thank you so much for sharing. I goofed the first time I made these and forgot to reserve some of the crust for the topping. I had some leftover thin mint girl scout coo...

My daughter who loves all things mint-y absolutely loved these. I did change the recipe a bit. Apparently after Christmas my small town doesn't carry the dark chocolate and mint chips! So I had ...