Mint Chocolate Cheesecake Bars
Prep
20 mins
Cook
25 mins
Servings
9
Difficulty
Easy
These mint chocolate cheesecake bars are my go to when I need something impressive but don't want to spend all day in the kitchen. With just 45 minutes total from start to finish, you get that fancy dessert without the fuss. The best part? Fresh mint leaves give these bars a natural brightness and actually contain powerful antioxidants that support digestion. Plus, making bars instead of a whole cake means less cleanup and more servings from one simple pan. The combination of creamy cheesecake and dark chocolate is absolutely irresistible, and your friends will have no idea how easy these really were to pull together.
Ella x
Ingredients
- 250 ggraham cracker crumbs
- 100 gunsalted butter, melted
- 400 ggranulated sugar
- 946 mlmentha leaves(fresh)
- 200 gdark chocolate chips
- 600 gcream cheese
- 2large eggs
- 1 mLvanilla extract
- 120 gall-purpose flour
- 100 gconfectioners' sugar
- 6 gsalt
- 120 mLmilk
- 1 mLmint extract
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Line an 18x18cm baking pan with parchment paper.
- 2
Mix graham cracker crumbs and melted butter in a bowl until well combined. Press mixture into the prepared baking pan.
- 3
Bake the crust for 10-12 minutes or until lightly browned.
Tip: Keep an eye on it to avoid overcooking.
- 4
Let the crust cool completely.
Tip: This is an important step to ensure the cheesecake sets properly.
- 5
In a separate bowl, beat the cream cheese until smooth.
- 6
Add granulated sugar, melted butter, and vanilla extract. Beat until well combined.
- 7
Add fresh mint leaves and beat until the mixture is pale green.
Tip: Be careful not to overbeat.
- 8
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth.
- 9
Beat in the melted chocolate and cream cheese mixture until well combined.
- 10
Add large eggs one at a time, beating well after each addition.
Tip: Make sure each egg is fully incorporated before adding the next.
- 11
Pour the cheesecake batter into the prepared crust.
- 12
Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking.
- 13
Let the cheesecake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- 14
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
Tip: This will help the cheesecake set properly.
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