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St. Patrick's Chocolate & Mint Cheesecake Bars
St. Patrick's Chocolate & Mint Cheesecake Bars
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
195 minutes
Indulgent mint cheesecake nestled between chocolate crust and topped with mint chocolate chips—a family favorite.
Ingredients:
  • 1 (18.25 ounce) package chocolate fudge cake mix with pudding (such as Betty Crocker® Triple Chocolate Fudge cake mix)
  • 0.5 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)
Instructions:
  • Preheat your oven to 325°F (165°C).
  • Use an electric mixer to combine cake mix and butter on low speed until crumbly, taking 3 to 5 minutes. Reserve 1 cup for topping.
  • Gently press the remaining crumb mixture into the bottom of an ungreased 9x13 inch pan.
  • Bake in a preheated oven until the edges start to crisp, approximately 10 minutes. Then, take it out and let it cool for a bit.
  • Use an electric mixer to blend cream cheese and frosting until smooth, about 3 to 5 minutes.
  • Add the eggs one by one into the cream cheese mixture and beat until well combined for 2 to 3 minutes.
  • Add 6 drops of vibrant green food coloring, or adjust for a richer hue. Whisk vigorously until color is evenly incorporated, approximately 2 minutes.
  • Blend creme de menthe candy flavoring until fully incorporated, approximately 2 minutes. Adjust to taste with more flavoring, if desired.
  • Spread the batter evenly over the chocolate crust in the 9x13 pan.
  • Generously scatter 1 cup of the reserved crumb mixture on top of the cheesecake batter.
  • Sprinkle 1 cup of chocolate and mint morsels over the top; set aside the rest for garnishing.
  • Bake the pan in the preheated oven until set, for about 42 to 45 minutes.
  • Take out the pan from the oven and let it cool until it reaches room temperature.
  • Chill in the fridge for at least 2 hours before serving.
  • Combine chocolate and mint morsels in a small microwave-safe bowl. Microwave in 45-second intervals, stirring until completely melted and smooth.
  • Transfer the luscious melted chocolate into a convenient resealable plastic bag.
  • Snip a small corner off the bag and delicately drizzle the melted chocolate over the cooled cake while gently squeezing the bag.
  • Slice the cake into bars for serving.

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