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Fudgy Mint Cheesecake Bars Recipe


1 Hr. 2 Min.
42 Min.
20 Min.
Skill Level:
24-36 bars

These Cheesecake Bars will have your guests asking for seconds. Try them for your next party!

Ingredients & Directions

Prep Time
20 minutes
Bake Time
42 minutes


  • 1/2 cup
    HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (125 mL)
  • 2/3 cup
    butter, divided (approx.) (150 mL)
  • 2 cups
    granulated sugar (500 mL)
  • 1 cup
    all-purpose flour (250 mL)
  • 4
    eggs, divided
  • 2 tsps
    vanilla extract (10 mL)
  • 1 pkg (8 oz)
    brick-style cream cheese, softened (250 g)
  • 1 tbsp
    cornstarch (15 mL)
  • 1 can
    sweetened condensed milk (398 mL)
  • 1 tsp
    peppermint extract (5 mL)
  • green food colouring (optional)
  • Chocolate Glaze:
  • 1 cup
    HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPTITS Pure Semi-Sweet Chocolate Chips (250 mL)
  • 1/2 cup
    whipping cream (125 mL)


Equipment Needed 
oven and stovetop Oven & Stovetop
baking pan 13x9-inch (33x23 cm) Baking Pan
measuring cups Measuring Cups
saucepan Saucepan
mixing bowl Mixing Bowl
mixer Mixer
refrigerator Refrigerator

Preheat the oven to 350°F (180°C). Butter a 9 x 13-inch (3 L) baking pan; set aside. Melt chocolate chips with 1/2 cup (125 mL) butter. Combine chocolate mixture with sugar, flour, 3 eggs and vanilla in large bowl. Beat until well blended; spread mixture into prepared pan. Bake for 12 minutes.


Meanwhile, beat cream cheese with remaining butter and cornstarch in medium bowl until fluffy. Gradually beat in sweetened condensed milk, then remaining egg, peppermint extract and food colouring (if using). Pour mixture over hot brownie layer. Bake for 30 minutes or until set.


Chocolate Glaze: Combine chocolate chips and whipping cream in small saucepan set over low heat. Cook, stirring constantly, until thickened and smooth. Spread over top cheesecake layer; cool. Refrigerate until set. Cut into bars. Store covered in refrigerator.