Irresistible Mint Chocolate Chip Cheesecake Bars
These mint chocolate chip cheesecake bars are creamy, refreshing, and packed with the perfect balance of minty freshness and chocolatey goodness. Ready in under an hour, they are perfect for any occasion and a guaranteed crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 50 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) chocolate cookie crumbs (Oreo crumbs without filling recommended)
- 5 tablespoons (70g) unsalted butter, melted
- 2 tablespoons granulated sugar (optional)
- 24 oz (680g) cream cheese, softened (full-fat recommended)
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- ½ cup (120ml) sour cream
- 1 cup (170g) mini chocolate chips (semi-sweet preferred)
Instructions
- Preheat your oven to 325°F (163°C). Line a 9×13-inch pan with parchment paper, leaving some overhang on the sides.
- In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Stir until mixture resembles wet sand.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Remove and let cool slightly.
- In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add sugar while mixing, then beat in eggs one at a time until fully incorporated.
- Mix in vanilla and peppermint extracts, then fold in sour cream until just combined.
- Gently fold in mini chocolate chips with a spatula.
- Pour the filling over the cooled crust and spread evenly. Tap the pan gently to release air bubbles.
- Bake at 325°F (163°C) for 35-40 minutes until edges are set but center has a gentle jiggle.
- Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
- Slice using a sharp knife dipped in hot water and wiped dry. Serve chilled.
Notes
Use room temperature cream cheese and eggs to avoid lumps. Avoid overmixing the filling to prevent cracks. If cracks appear during baking, cover with foil to prevent browning. Chill bars overnight for best texture and flavor. For dairy-free or vegan versions, substitute cream cheese and sour cream with plant-based alternatives and use dairy-free chocolate chips.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Fat: 25
- Carbohydrates: 18
- Protein: 5
Keywords: mint chocolate chip, cheesecake bars, easy dessert, homemade cheesecake, mint dessert, chocolate chip dessert