Mint Cookies and Cream Cheesecake Bars
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By Alyssa Rivers
on Dec 01, 2013, Updated Feb 14, 2021 |
I hope you all had an enjoyable Thanksgiving holiday! We had a great time at my Grandma’s and spending time with family. It was nice to sit and relax this weekend. But I am pretty excited to get started with the Christmas baking and recipes. Especially recipes with mint! I wanted to start it off right with this pretty amazing mint cheesecake bars.
I absolutely love my recipe here for Cookies and Cream Cheesecake Bars. They are always such a huge hit whenever I make them. I was shopping at the store the other day and found these mint oreos. Immediately I knew that I was making these. And the minty creaminess to these bars were absolutely fantastic!
Really these aren’t hard to make at all. You make the oreo crust and creamy mint cheesecake center. They are the perfect bar for any holiday party. I was even thinking you could cut them into small bite size squares and maybe even drizzle them with chocolate for an amazing presentation. I am so excited for all of the yummy holiday and minty recipes. This is such a fun time of year. And you need to put this on your list of yummy things to bake!
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Preheat the oven to 325 degrees Fahrenheit. Line a 13 x 9 x 2-inch baking pan with aluminum foil, leaving a 2-inch overhang for easy removal. Spray the aluminum foil with non-stick cooking spray.
Place 28 Oreos into a food processor and pulse until finely ground. Add the melted butter and pulse until the Oreos are moistened. Pour the crumb mixture into the prepared pan and press firmly to make a crust. Bake for 10 minutes in the oven and set aside to cool while you prepare the cheesecake mixture.
In a large mixing bowl, beat the cream cheese and sugar using an electric hand mixer. Mix for about 2 minutes until smooth. Add the sour cream, vanilla, mint extract, and salt. Mix an additional 30 seconds.
Scrape down the sides then add the eggs one at a time, beating well after each egg. Add green food coloring to get the desired shade of green.
Place the remaining cookies into the food processor and barely pulse them into large chunks, not ground. Stir them into the cheesecake mixture.
Pour the cheesecake mixture on top of the crust and spread evenly. Garnish the top with additional cookie pieces, if desired. Bake in the preheated oven for 40 minutes until the filling is set around the edges and the middle is a little wobbly.
Refrigerate for at least 3 hours or overnight before serving. Keep them stored in the refrigerator.
Calories: 131kcalCarbohydrates: 13gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 65mgSodium: 150mgPotassium: 38mgFiber: 0.003gSugar: 13gVitamin A: 277IUVitamin C: 0.1mgCalcium: 23mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.