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Chocolate Mint Cheesecake Bars

Ingredients

  • 1/2 cup (125 mL) butter, melted
  • 2 cups (500 mL) chocolate cookie crumbs
  • 8 oz (250 g) cream cheese, softened
  • 1 can (300 mL) Eagle Brand Regular or Low Fat Sweetened Condensed Milk
  • 2 eggs
  • 1 tbsp (15 mL) peppermint extract
  • 1/2 cup (125 mL) semi sweet chocolate chips
  • 2 tbsp (30 mL) butter
  • 1/2 tsp (2 mL) vanilla extract

Directions

Grease 13″ x 9″ (3.5 L) baking pan and line with parchment paper. Preheat oven to 325°F (160°C).

BASE: Combine melted butter and cookie crumbs in small bowl. Press firmly into bottom of prepared pan. Bake in preheated oven 6 minutes. Let cool while preparing filling.

FILLING: In bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth; pour over cookie base. Bake 25-30 minutes or until set. Let cool completely.

CHOCOLATE GLAZE: In small saucepan over medium heat, melt chocolate chips with butter, stirring until smooth. Remove from heat; stir in vanilla extract. Spread over cooled bars. Chill in refrigerator 3-4 hours or until set. Cut into squares.

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Related Recipes

Chocolate Mint Cheesecake Bars

Ingredients

  • 1/2 cup (125 mL) butter, melted
  • 2 cups (500 mL) chocolate cookie crumbs
  • 8 oz (250 g) cream cheese, softened
  • 1 can (300 mL) Eagle Brand Regular or Low Fat Sweetened Condensed Milk
  • 2 eggs
  • 1 tbsp (15 mL) peppermint extract
  • 1/2 cup (125 mL) semi sweet chocolate chips
  • 2 tbsp (30 mL) butter
  • 1/2 tsp (2 mL) vanilla extract

Directions

Grease 13″ x 9″ (3.5 L) baking pan and line with parchment paper. Preheat oven to 325°F (160°C).

BASE: Combine melted butter and cookie crumbs in small bowl. Press firmly into bottom of prepared pan. Bake in preheated oven 6 minutes. Let cool while preparing filling.

FILLING: In bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth; pour over cookie base. Bake 25-30 minutes or until set. Let cool completely.

CHOCOLATE GLAZE: In small saucepan over medium heat, melt chocolate chips with butter, stirring until smooth. Remove from heat; stir in vanilla extract. Spread over cooled bars. Chill in refrigerator 3-4 hours or until set. Cut into squares.