Mint Chocolate Chip Bars (Printable Version)
Creamy mint and chocolate chip bars with a crunchy chocolate cookie crust. Perfectly indulgent and refreshing.
# What You'll Need:
→ For the Crust
01 - 20 chocolate sandwich cookies, crushed
02 - 4 tablespoons unsalted butter, melted
→ For the Cheesecake Filling
03 - 16 ounces cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1 large egg
06 - 1 large egg yolk
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon peppermint extract
09 - 1/4 teaspoon fine salt
10 - 1/2 cup sour cream
11 - 2–3 drops green food coloring (optional)
12 - 2/3 cup mini chocolate chips
# Step-by-Step:
01 - Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium bowl, combine the crushed chocolate cookies and melted butter. Mix until evenly moistened.
03 - Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8 minutes. Remove from oven and set aside.
04 - In a large bowl, beat the cream cheese and sugar until smooth and creamy.
05 - Add the egg, egg yolk, vanilla extract, peppermint extract, and salt; beat until fully combined.
06 - Mix in the sour cream and food coloring (if using) until the mixture is smooth and evenly colored.
07 - Fold in the mini chocolate chips gently.
08 - Pour the cheesecake filling over the pre-baked crust and smooth the top. Bake for 30–32 minutes, or until the center is just set and the edges look slightly puffed.
09 - Remove from the oven and cool completely at room temperature. Then refrigerate for at least 2 hours until fully chilled.
10 - Once chilled, lift the cheesecake out of the pan using the parchment overhang. Cut into 16 bars and serve.
# Expert Advice:
01 -
- The cool mint flavor feels like a gentle breeze on a hot day while still being decadent enough to satisfy serious dessert cravings
- That chocolate cookie crust creates the perfect foundation like a crunchy chocolate soil holding up a cloud of minty heaven
02 -
- Cold cream cheese equals lumpy filling so take it out at least two hours before you start baking
- Overbaking creates dry crumbly cheesecake so remove it from the oven while the center still jiggles slightly
03 -
- Run a knife under hot water before cutting to get those picture perfect clean slices
- Place a pan of water on the lower rack while baking to prevent cracking from dry oven heat