Chocolate Mint Cheesecake Bars

  • Servings: dozen bars
  • Serving Size: 1 1/2
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 31 Minutes


  • 2 cups finely crushed creme-filled chocolate sandwich cookie crumbs (about 24 cookies)
  • 1/2 cup butter, melted
  • 1 (8 oz.) package cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 large eggs
  • 1 teaspoon peppermint extract
  • 1/2 cup semi-sweet chocolate chips
  • 2 teaspoons Crisco® All-Vegetable Shortening
    Or 2 teaspoons Crisco® Baking Sticks All-Vegetable Shortening
  • 14 creme de menthe thin candies, chopped


  • HEAT oven to 325°F. Combine cookie crumbs and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of ungreased 9-inch baking pan.
  • BAKE 6 minutes. Cool.
  • BEAT cream cheese until fluffy in medium bowl. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base.
  • BAKE 25 to 30 minutes. Cool 20 minutes; chill. Just before serving, melt chocolate chips and shortening in heavy saucepan. Drizzle over top of chilled cheesecake bars. Sprinkle with chopped chocolate mint candies. Cut into bars.
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