Description
Delicious mint cheesecake sandwiched between two layers of crispy chocolate. Excellent for Christmas cookies!
Ingredients
- ¾ cup all-purpose flour
- ⅓ cup white sugar
- ⅓ cup unsweetened cocoa powder
- 6 tablespoons cold butter
- 1 (8 ounce) package cream cheese, at room temperature
- ¼ cup white sugar
- 1 egg
- 1 teaspoon peppermint extract
- 5 drops green food coloring
- ¼ cup milk
Instructions
- 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 8×8-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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 25