Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
chocolate fudge cake mix with pudding (such as Betty Crocker® Triple Chocolate Fudge cake mix)
3 (8 ounce) packages
cream cheese, softened
1 (16 ounce) container
cream cheese flavored frosting (such as Betty Crocker® Rich and Creamy)
green food coloring, or as needed
creme de menthe candy flavoring (such as Wilton®), or as needed
1 (10 ounce) package
dark chocolate and mint chips (such as Nestle® Toll House® Dark Chocolate and Mint Morsels)
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.
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 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!
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 a "souffle effect." It didn't affect the texture of the finished product, other than the 4 edges remained raised. Next time I will add the eggs as the last ingredient of the batter so as not to overbeat them. #2. There is an art to cutting cheesecake so that the filling doesn't cling to the knife. Use a very thin, sharp blade (steak knife) and dip it into the hot water often to prevent dragging the filling and making messy edges. #3. My grocery store did not have candy flavoring, so I bought peppermint extract. I used 1 tsp. in the batter. They also did not have mint chocolate chips or even mint chocolate candies (Andes)! So I bought dark chocolate chips & white chocolate chips. I colored the white chips with a drop of green coloring in a plastic bag. They somewhat absorbed the color. Pale green mint chips would've been prettier, but this worked fine. Also because of the lack of mint in the topping, I think the batter could've used more than 1 tsp. of peppermint extract to stand up to the strong cheesecake flavor, maybe 1 1/2 tsp. #4. I cut the squares & arranged them on a plate, & then drizzled melted dark chips from the corner of a bag onto each square individually. This prevented smearing the chocolate onto the pale green filling during cutting. LOVE IT! THANKS!!!
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 drizzled melted green chocolate over the top. Everyone thought it was great!
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 then that it came out great & i can see myself making this again. next time i will wait for it to cool before i put it in the fridge. also i put some wax paper down to make it easy for me to get the bars out of the glass pan. they came out so easy!!!
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 cookies so I crushed a bunch of those for the topping and mixed with the amount of butter called for in the recipe and yum!!! I also used crushed Andes mints to garnish and melted milk chocolate chips to drizzle over the top. My fiance and I ate them after the 2 hour refiregeration like the recipe called for, and they didnt taste that great. I would suggest letting them completely chill over night before eating because it made a huge difference in the taste and then we couldn't stop eating them!!
* Percent Daily Values are based on a 2,000 calorie diet.
St. Patrick's Chocolate & Mint Cheesecake Bars
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 369
** Calories from Fat: 217
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
Green minty cheesecake brownies are festive for St. Patrick’s Day.
Part creamy cheesecake, part light lemon bars—it’s the best of both worlds.
Bake your favorite thin chocolate mints into these melt-in-your-mouth cookies.