Delicious mint cheesecake sandwiched between two layers of crispy chocolate. Excellent for Christmas cookies!



Original recipe yields 25 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Mix flour, sugar, and cocoa powder in a large bowl. Cut in butter until mixture resembles fine crumbs. Set aside 1 cup of the crumbs to be used as the topping. Press remaining crumb mixture into an ungreased 8x8-inch baking pan.

  • Bake crust in the preheated oven until set, about 15 minutes. Remove and let cool. Keep oven on.

  • While crust is cooling, beat cream cheese and sugar with an electric mixer until fluffy. Add egg, peppermint extract, and green food coloring; beat well. Stir in milk until batter is smooth. Pour batter over the cooled crust. Sprinkle reserved crumb mixture on top.

  • Bake until filling is set, 20 to 25 minutes. Cool before cutting into 25 bars.

Nutrition Facts

95 calories; 6.3 g total fat; 25 mg cholesterol; 50 mg sodium. 8.5 g carbohydrates; 1.6 g protein; Full Nutrition

Reviews (1)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
The cream cheese filling never got firm and the crust was crumbly. The taste was fine. Read More