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Chocolate Mint Cheesecake Bars

Lauren Collister TeaChef Level 1

A chocolate crumb crust with minty cheesecake and a topping of chocolate, a great holiday treat!

45 m 2


  • 2 c. crushed cream-filled chocolate sandwich cookies
  • 1/2 c. melted butter
  • 8 oz. cream cheese, softened
  • 14 oz. sweetened condensed milk
  • 2 eggs
  • 2 tbsp. Adagio spearmint tea
  • 1/2 c. chocolate chips
  • 2 tsp. shortening
  • 14 creme de menthe thin candies, chopped


Brew spearmint tea, steeping for 8 min. Strain tea leaves. Set aside to cool.

Preheat oven to 325°F. In a medium-sized bowl, combine cookie crumbs and butter. Mix well and press crumb mixture into bottom of a 9" baking pan. Bake for 5 min.; cool completely.

In another medium bowl, beat softened cream cheese until fluffy. Beat in condensed milk, eggs, and 2 tbsp. of brewed tea. Beat until smooth, then pour over cookie crumb crust and bake 30 min. Cool completely, and chill in the freezer for 20 min.

Before serving, melt chocolate chips and shortening in a double boiler. Drizzle over the top of cheesecake, then sprinkle chopped mint candies over the top. Cut into bars and enjoy. Store the leftovers in refrigerator.

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