Choc Mint Cheesecake Slice Bars Recipes

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ST. PATRICK'S CHOCOLATE & MINT CHEESECAKE BARS



St. Patrick's Chocolate & Mint Cheesecake Bars image

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.

Provided by Melissa Goff

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 3h15m

Yield 24

Number Of Ingredients 8

1 (18.25 ounce) package chocolate fudge cake mix with pudding (such as Betty Crocker® Triple Chocolate Fudge cake mix)
½ cup butter, softened
3 (8 ounce) packages cream cheese, softened
1 (16 ounce) container cream cheese flavored frosting (such as Betty Crocker® Rich and Creamy)
3 eggs
6 drops green food coloring, or as needed
3 drops 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)

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • 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.
  • Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
  • Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
  • Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
  • Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
  • Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
  • Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
  • Pour batter over the chocolate crust in the 9x13 pan.
  • Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
  • Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
  • Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
  • Remove pan from oven and cool completely.
  • Cover and refrigerate until chilled, at least 2 hours.
  • Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
  • Pour melted chocolate into a resealable plastic bag.
  • Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
  • Cut cake into bars to serve.

Nutrition Facts : Calories 369.1 calories, Carbohydrate 36.6 g, Cholesterol 64.2 mg, Fat 24.1 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 13 g, Sodium 356.5 mg, Sugar 26.9 g

CHOCOLATE MINT CHEESECAKE BARS



Chocolate Mint Cheesecake Bars image

Provided by Food Network

Time 46m

Yield 1 1/2 dozen bars

Number Of Ingredients 10

2 cups finely crushed creme-filled chocolate sandwich cookie crumbs (about 24 cookies)
1/2 cup butter, melted
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 tsp. peppermint extract
1/2 cup semi-sweet chocolate chips
2 tsps. Crisco® All-Vegetable Shortening
or 2 tsps. Crisco® Baking Sticks All-Vegetable Shortening
14 creme de menthe thin candies, chopped

Steps:

  • HEAT oven to 325 degrees F. Combine cookie crumbs and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of ungreased 9-inch baking pan.
  • BAKE 6 minutes. Cool.
  • BEAT cream cheese until fluffy in medium bowl. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base.
  • BAKE 25 to 30 minutes. Cool 20 minutes; chill. Just before serving, melt chocolate chips and shortening in heavy saucepan. Drizzle over top of chilled cheesecake bars. Sprinkle with chopped chocolate mint candies. Cut into bars.

MINT CHEESECAKE SQUARES



Mint Cheesecake Squares image

In three simple steps, you can prepare this luscious dessert. For a potluck or a party, it will be in mint condition!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 20

Number Of Ingredients 10

1 pkg. (9 oz) thin chocolate wafer cookies, crushed (1 3/4 cups)
1/2 cup margarine or butter, melted
2 (8-oz.) pkg. cream cheese, softened
1/2 cup dairy sour cream
4 eggs
2/3 cup sugar
1/2 cup creme de menthe syrup
1/4 teaspoon mint extract
4 oz semisweet baking chocolate, chopped
1/2 cup dairy sour cream

Steps:

  • Heat oven to 350°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 13x9­inch pan. Freeze crust while preparing filling.
  • In large bowl with electric mixer, beat all filling ingredients on low speed until smooth. Pour into crust­lined pan. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack.
  • Meanwhile, in 1-quart saucepan, melt chocolate over low heat, stirring constantly. Cool 5 minutes; beat in sour cream with spoon. Spread over warm cheesecake. Refrigerate 3 hours or until firm. Cut into squares. Store in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 25 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 14 g, TransFat 2 g

MINT CHOCOLATE CHEESECAKE



Mint Chocolate Cheesecake image

I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 9h15m

Yield 16 servings.

Number Of Ingredients 16

1 cup Oreo cookie crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup white baking chips, melted and cooled
6 tablespoons creme de menthe
1/4 cup all-purpose flour
2 tablespoons creme de cacao
1/2 teaspoon peppermint extract
4 large eggs, room temperature, lightly beaten
1 cup coarsely crushed Oreo cookies (about 10 cookies)
GANACHE:
3/4 cup semisweet chocolate chips
6 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.

CHOC MINT CHEESECAKE SLICE (BARS)



Choc Mint Cheesecake Slice (Bars) image

Make and share this Choc Mint Cheesecake Slice (Bars) recipe from Food.com.

Provided by JustJanS

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

185 g unsalted butter, melted
1/4 cup cocoa, sifted
1 cup caster sugar
2 eggs
1 cup plain flour, sifted
50 g dark chocolate, melted, cooled
1/3 cup caster sugar
1 bunch mint, leaves picked
250 g cream cheese
3 eggs
1/2 teaspoon peppermint extract
100 ml thickened cream
2 -3 drops green food coloring

Steps:

  • Preheat the oven to 160°C and grease and line a 20cm square loose-bottomed cake pan with baking paper.
  • Place butter, cocoa, sugar, eggs and flour in a bowl and mix well to combine. Press firmly into the prepared pan and bake for 15 minutes or until set. Allow to cool completely.
  • Meanwhile, for the mint topping, place sugar, mint and 1/2 cup (125ml) water in a saucepan over low heat and stir until the sugar dissolves. Increase heat to medium and simmer for 3 minutes, then set aside to cool completely. Strain the sugar syrup into a jug, discarding the solids. Place the cream cheese in a food processor and whiz for a few seconds to soften. Add cooled sugar syrup, eggs, peppermint extract, cream and food colouring and process until smooth.
  • Pour the cheesecake mixture into cake pan then tightly wrap the base of the pan with foil to make it watertight. Place the cheesecake in a deep baking dish and fill with enough boiling water to come halfway up the sides of the cake pan. Bake for 25 minutes or until topping is just set - the cake may have a slight wobble but it will firm on cooling. Remove from the oven and cool completely, then chill for 2 hours or until firm.
  • Cut cheesecake into slices, drizzle over the cooled melted chocolate and serve.

Nutrition Facts : Calories 785.6, Fat 54.4, SaturatedFat 31.8, Cholesterol 290.4, Sodium 205.9, Carbohydrate 67.3, Fiber 2.6, Sugar 46, Protein 12.2

CHOCOLATE CHEESECAKE SLICE



Chocolate Cheesecake Slice image

DM and I fought over who was going to post this recipe on here!! But of course I won!! I remember my mum making this during the day while I was at primary school. My brother, DD, and I loved this recipe and pleaded for DM to make it again and again!!

Provided by Polly_Waffle_Kid

Categories     Cheesecake

Time 1h15m

Yield 24 slices, 24 serving(s)

Number Of Ingredients 9

250 g chocolate biscuits, crushed
90 g melted butter
250 g cream cheese
395 g sweetened condensed milk
1/3 cup lemon juice
3 teaspoons gelatin
2 tablespoons hot water
1/2 cup cream, whipped
125 g dark chocolate melts, melted and cooled

Steps:

  • Mix biscuit crumbs and butter in a bowl until combined. Press firmly into a foil lined 18 x 28cm slab tin. Refrigerate until required.
  • Prepare filling using an electric mixer, beat cheese until creamy. Gradually add condensed milk, beating constantly. Beat in lemon juice, scraping down mixture from sides of bowl as you beat, until thickened.
  • Whisk gelatin into water with a fork until dissolved. Allow to cool slightly. Beat gelatin mixture into the cream cheese muxture. Fold in cream. Pour over prepared base.
  • Pour melted melts evenly over filling. Using the point of a knife, swirl melts through the filling.
  • Refrigerate until firm. Cut into squares to serve. Store in refrigerator.

MINTY CHOCOLATE CREAM CHEESE BARS



Minty Chocolate Cream Cheese Bars image

I always looked forward to my grandma's gooey bars when I was growing up. This chocolate version includes mint, which is one of my favorite flavor add-ins. -Jill Lutz, Baldwin, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 8

1 package chocolate cake mix (regular size)
1/2 cup butter, softened
1 teaspoon almond extract
1 teaspoon vanilla extract
4 large eggs, room temperature, divided use
1 package (10 ounces) Andes creme de menthe baking chips, divided
8 ounces cream cheese, softened
1-2/3 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, beat cake mix, butter, extracts and 2 eggs until blended. Spread into a greased 13x9-in. baking pan. Sprinkle with 3/4 cup baking chips., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Add remaining eggs; beat on low speed just until blended. Pour over chocolate layer, spreading evenly; sprinkle with remaining baking chips., Bake 30-35 minutes or until edges begin to brown. Cool in pan on a wire rack. Cut into bars. Refrigerate leftovers.

Nutrition Facts : Calories 260 calories, Fat 14g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 219mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

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