Mint Chocolate Chip Cheesecake Bars-simple and easy recipe for your dessert. Flavorful mint compliments the creamy cheesecake. Enjoy!
Do you have a husband with a sweet tooth? Do you have a sweet tooth? My hubby has a very large sweet tooth (teeth), one that prohibits too much veggies to go with it. It really works out well in our house as I love to bake and making side dishes isn't my specialty, though I am working on it!
Making recipes with cream cheese in it is almost a standard at our house. He enjoys just about anything with cream cheese from soups, to dips, to desserts. When I decided to make these mint chocolate chip cream cheese bars, I knew they would be a hit for two reasons: cheesecake and mint. I enjoy the chocolate in the bars.
They are truly easy to make. These bars would be perfect for those last minute guests or when you want to surprise your husband when he comes home from work. St. Patrick's day is coming up as well and the mint in these bars would make them a great St. Patrick's day treat.
There are so many great mint cheesecake recipes out there. This mint cheesecake with a cookie crust looks yummy! I know you want to give a cheesecake recipe a try, but wonder if you can. Yes, you can!
I know tackling something with cream cheese (aka: cheesecake) can seem a little overwhelming, but I promise you, it isn't. Try these mint chocolate chip cheesecake bars for starters. They only have few ingredients and the recipe is simple. Who knows, maybe you will be baking a cheesecake before you know it!
Mint Chocolate Chip Cheesecake Bars
Ingredients
- 1 pkg mint Andies chips
- ⅓ c butter
- 2 ½ cup graham cracker crumbs
- 8 oz pkg cream cheese
- 1 can sweetened condensed milk
- 1 ½ teaspoon vanilla
- 1 egg
Instructions
- In a pan, melt chips and butter, stirring often
- Remove from heat and add in graham cracker crumbs
- Stir well and press on the bottom of a greased 9x13 pan
- Bake at 350* for 5 minutes
- In a large bowl, mix cream cheese, sweetened milk, egg and vanilla
- Pour into pan
- Bake 25-30 minutes or until tests done
- Cool then keep refrigerated
Did you make this recipe? Leave a comment!