Chocolate Mint Cheesecake Bars

A minty, silky, refreshing treat to cool you off on a hot summer day.


Published:

Crust:

2 packages (9 ounces) chocolate graham crackers, crushed (about 2 cups)
1/2 cup margarine or butter, melted

Filling:

2 (8 ounce) packages cream cheese, softened 
1/2 cup sour cream
4 eggs
2/3 cup sugar
1/4 teaspoon mint extract
1/2 teaspoon fresh mint, finely chopped

Topping:

4 ounces semisweet baking chocolate, chopped
1/2 cup sour cream

1. Heat oven to 350°. In medium bowl, mix crust ingredients. Press in bottom of ungreased 13x9-inch pan. Place crust in the freezer while preparing filling.

2. In large bowl with electric mixer, beat all filling ingredients on low speed until smooth. Pour into crust-lined pan. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack. 

3. In 1-quart saucepan, melt chocolate over low heat, stirring constantly, or use a double boiler. Cool 5 minutes; beat in sour cream with spoon. Spread over warm cheesecake. Refrigerate 2 hours or until firm. Cut into squares. Store in refrigerator. 

Note: Use mint-flavored chocolate wafer or sandwich cookies to boost the mint flavor. 

Edit ModuleShow Tags
Edit Module Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Labor of Love

Passion for local food is helping turn a small co-op into a network linking farmers in three counties to communities across the state.

Honoring A Legend

WVU and the Washington Redskins take a day to celebrate one of their own.

Making SweetShine

Bloomery Plantation Distillery in the Eastern Panhandle is an intoxicating treat.

We welcome lively discussion and all opinions; toward that end, it is our policy to omit any and all comments that come to our attention containing abusive or personal attacks, or material that is unlawful, obscene, defamatory, threatening, harassing, abusive, slanderous, or hateful.