Creamy Mint Chocolate Chip Shamrock Shake Cheesecake Bars
These cheesecake bars capture the nostalgic flavor of a shamrock shake with a creamy mint cheesecake filling and chocolate chips on a buttery graham cracker crust. Perfect for festive occasions or anytime you crave a minty, indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
- ⅓ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces (450g) full-fat cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream
- 1 teaspoon peppermint extract
- ½ teaspoon vanilla extract
- Green food coloring, a few drops (optional)
- ½ cup mini chocolate chips
- Whipped cream or whipped topping (optional, for serving)
- Extra mini chocolate chips or shaved chocolate for garnish (optional)
Instructions
- Preheat your oven to 325°F (160°C). Line a 9×9-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until mixture resembles wet sand. Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
- Prepare the cheesecake filling: Using an electric mixer, beat softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add ¾ cup sugar and beat until combined.
- Add eggs one at a time, beating well after each addition. Scrape bowl sides to mix evenly.
- Mix in sour cream, peppermint extract, and vanilla extract. Add green food coloring if using and mix until color is consistent.
- Gently fold in ½ cup mini chocolate chips with a spatula, reserving a few to sprinkle on top.
- Pour cheesecake filling over cooled crust. Smooth the top and scatter reserved chocolate chips evenly.
- Bake at 325°F (160°C) for 35-40 minutes until the center jiggles slightly like creamy pudding.
- Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight to set.
- Slice into squares and serve. Top with whipped cream and extra chocolate chips if desired.
Notes
Use room temperature cream cheese and eggs to avoid lumps. Avoid overbeating after adding eggs to prevent cracks. The center should jiggle slightly when done. Chill bars overnight for best texture and flavor. For gluten-free crust, substitute almond flour or gluten-free graham crumbs. For dairy-free, use vegan cream cheese and coconut yogurt. Warm knife under hot water and dry between cuts for clean slices.
Nutrition
- Serving Size: 1 bar (assuming 16 b
- Calories: 280
- Fat: 18
- Carbohydrates: 25
- Protein: 5
Keywords: mint chocolate chip, shamrock shake, cheesecake bars, St. Patrick's Day dessert, easy cheesecake, mint dessert