Mint Chip Cheesecake Bars

Mint Chip Cheesecake Bars

I have a love / hate relationship with ice cream. I love it because it’s creamy, cold, and comes in a million flavors. My favorites are mint chocolate chip, cookie dough, and bubblegum. On the other hand, I rarely eat ice cream at home because I don’t like to scoop it. Yes, I understand that this statement is completely ridiculous and if you let it thaw out for a few minutes it’s very easy to scoop; however, the amount of times that I’ve eaten ice cream at home in the past three months has totaled to one time (and my mom scooped it for me). It’s bizarre and irrational, but it keeps my jeans loosey-goosey.


Going out for ice cream, I can totally work with (no scooping necessary for me). In Connecticut, there is an ice cream shop a few miles from my house. On a warm afternoon, this creamery attracts hundreds of ice cream enthusiasts and even hires someone to direct traffic. Seriously amazing ice cream, guys and girls! It’s totally worth the crazy lines, too. Usually I am a line-avoider. I spend forty minutes in a clothing store and find something that looks okay on me, but if the line is too long I’ll drop it and leave. I can’t commit to the line unless ice cream is involved.

Another line I’ll generally wait in is at the Cheesecake Factory. Let me correct myself from a statement in the last paragraph…If food is involved, Ms. Scrambled Egg waits and she usually brings waiting-in-line-snacks. Is that bad to do? If I get really bored, I start making up stories about the people in line or count how many crop tops I see. I still don’t understand crop tops.

When I don’t want to wait in lines but desire amazing ice cream flavors and cheesecake transformed into one, I bake at home. No lines, no pre-dinner snacks, and no square buzzers telling me that I am the chosen one. Since I’m not going to freak you all out and make bubblegum ice cream cheesecake bars (although those actually sound pretty darn good), mint chocolate chip cheesecake will be the subject of our discussion today. Have any of you tried the Chobani Indulgent Greek Yogurts? I’ve only had the mint chip one and it’s divine; this cheesecake tastes very similar to that. It’s a little tangy and definitely refreshing. The mint doesn’t slap you in the face like some mints do. It’s subtle and pairs beautifully with the chocolate.

As I made this dessert, I dreamed of summer nights, waiting in lines for farm fresh ice cream. Considering how fast these past few months have flown, I do believe summer will greet us soon. As we wait, let’s cheers to no lines and cheesecake bars.


IMG_9894Batter will be mint colored and smooth to spread.

IMG_9902I had a helper this weekend.

Mint Chip Cheesecake Bars


    Graham Cracker Crust
  • 12 chocolate graham crackers
  • 4 tablespoons butter (melted)
    Mint Cheesecake Batter
  • 6 ounces low fat greek yogurt
  • 2 blocks of cream cheese
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/4 teaspoon peppermint
  • 1/4 teaspoon green dye
  • 3/4 cup andes mints baking chips
    Chocolate Drizzle
  • 2 ounces semi-sweet chocolate (melted)


  1. Preheat oven to 350 F.
  2. In food processor, place chocolate graham crackers. Pulse until all crackers are crumbs. Slowly add melted butter. Pulse again until butter blends with crumbs and becomes moist to touch.
  3. Empty crumb mixture into a 9 x 13 pyrex baking dish and press firmly to the bottom of the pan. Bake for seven minutes or until crumbs no longer look glossy. Remove from oven and let cool.
  4. In a medium-size mixing bowl, combine eggs and yogurt. Beat until smooth. Add softened cream cheese to eggs and yogurt. Beat until there are no residual cream cheese clumps. Measure and stir in dye and peppermint. Add andes mints chips and fold into batter.
  5. Pour cheesecake mixture on top of cooled graham crackers. Distribute cheesecake batter evenly across graham cracker layer. Place in oven and bake for 13 minutes.
  6. Remove from oven and let cool. Drizzle semi-sweet chocolate on top then sprinkle with extra Andes Mints. Place in refrigerator for twenty minutes to let chocolate harden slightly and slice the bars so that they’re not as difficult to cut when chocolate hardens.
  7. Refrigerate for at least three hours before eating.
Recipe Management Powered by Zip Recipes Plugin








Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

Skip to toolbar