St. Patrick's Chocolate & Mint Cheesecake Bars Recipe - Allrecipes.com
St. Patrick's Chocolate & Mint Cheesecake Bars Recipe
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St. Patrick's Chocolate & Mint Cheesecake Bars
Green minty cheesecake brownies are festive for St. Patrick’s Day. See more
  • READY IN 3+ hrs

St. Patrick's Chocolate & Mint Cheesecake Bars

Recipe by  

"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 Edit and Save

Original recipe makes 24 servings Change Servings
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  • PREP

    20 mins
  • COOK

    55 mins
  • READY IN

    3 hrs 15 mins

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 More Reviews

Most Helpful Positive Review
Mar 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.

 
Most Helpful Critical Review
Mar 10, 2012

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

 
Mar 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!

 
Feb 25, 2012

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

 
Mar 17, 2012

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!!!

 
Feb 29, 2012

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!

 
Mar 14, 2012

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!!!

 
Mar 16, 2012

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!!

 

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Nutrition

  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 356 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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