Mint Chocolate Chip Bars (Printable)

Creamy, minty cheesecake with chocolate chips on a chocolate cookie crust, chilled for a refreshing treat.

# What You'll Need:

→ Crust

01 - 20 chocolate sandwich cookies (Oreos), crushed
02 - 1/4 cup unsalted butter, melted

→ Cheesecake Filling

03 - 16 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1/3 cup sour cream
06 - 2 large eggs
07 - 1/2 tsp pure peppermint extract
08 - 1/2 tsp pure vanilla extract
09 - Green food coloring (optional, a few drops)
10 - 3/4 cup mini chocolate chips

→ Garnish (optional)

11 - Additional mini chocolate chips
12 - Fresh mint leaves

# Directions:

01 - Preheat oven to 325°F. Line a 9-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - Combine crushed chocolate cookies and melted butter in a medium bowl. Mix until well combined. Press firmly into bottom of prepared pan. Bake for 8 minutes, then set aside.
03 - Beat cream cheese and sugar in a large bowl until smooth and creamy. Add sour cream, eggs, peppermint extract, vanilla extract, and food coloring if using. Mix until fully combined and smooth.
04 - Fold in the mini chocolate chips until evenly distributed throughout the batter.
05 - Pour cheesecake mixture over prepared crust and smooth top. Bake for 30-32 minutes, or until center is just set and still slightly jiggly. Do not overbake.
06 - Remove from oven and cool completely at room temperature, then refrigerate for at least 2 hours until fully chilled.
07 - Lift bars out of pan using parchment overhang. Cut into 16 squares. Garnish with extra mini chocolate chips and mint leaves if desired.

# Expert Advice:

01 -
  • The chocolate mint combination hits that perfect spot between refreshing and indulgent
  • They travel beautifully and actually taste better after a night in the fridge
  • The crust does double duty as both foundation and chocolate lover dream base
02 -
  • Overbaking is the number one way to ruin cheesecake, so pull them out when that center still wobbles slightly
  • Room temperature ingredients combine smoothly, while cold ones create tiny lumps that never disappear
  • A hot knife dipped in water between cuts gives you those perfect clean edges instead of jagged messy ones
03 -
  • Run a knife around the edge of the pan immediately after baking to prevent cracks as it cools
  • Use the bottom of a measuring cup to press the crust into the pan evenly and firmly

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