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Chocolate Mint Cheesecake Bars

Chocolate Mint Cheesecake Bars

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
EAGLE BRAND(R)

EAGLE BRAND®

These festive minty cheesecake bars on top of a chocolate crumb crust are sure to be popular among your holiday guests. A drizzle of chocolate and mint candy pieces decorate them nicely.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6 minutes. Cool.
  2. In medium bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake for 25 to 30 minutes. Cool 20 minutes; chill.
  3. Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars. Store leftovers covered in refrigerator.
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Reviews

catorganics
30

catorganics

12/12/2008

These were awesome. The four stars is only because of the mistakes in the recipe. I read the reviews first which helped. I used an 8x8 baking pan and baked it at 325 for 25 mins and then at 300 for 15 mins more. The key is to make sure that the middle is nearly as high as the edges...then you know it's done. I also turned the oven off, cooled it a little bit, and let the dessert sit in there for about 20 mins more as the oven cooled down. It turned out wonderfully and was a huge hit at our pot luck. My husband is already asking for me to make it again. Yum!

Lauren Chao
15

Lauren Chao

12/31/2007

My family loved this! You can half the chocolate chips and shortening, it'll look better when you drizzle it on. My sister-in-law made this first and the same thing that happened to her happened to me (it wasn't done in the middle after 30 minutes) so she told me to turn the oven off and crack the oven open and let it sit in there for an extra hour--it did the trick! My crust was a little stuck, but my sister-in-law's didn't stick because she lined her pan with foil. ALSO--the pan size is 9x9 not 9x13. The recipe doesn't exactly say, so yes, it's 9x9 and there's a perfect amount of everything. I will make this again!

Sweet as Pie in VT
15

Sweet as Pie in VT

12/19/2004

I was supposed to bring it to my office's cookie swap and the recipe is wrong! There is not enough cream cheese filling. Very disappointed. Will never make again.

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