Layered Chocolate Cheesecake Bars
I have a serious love for the combination of mint and chocolate flavors. Mint chocolate chip is one of my favorite flavors of ice cream and I am hooked on Grasshopper Cake. Love. It. So this recipe for layered chocolate cheesecake bars is a real treat for all of us mint chocolate lovers! There’s a layer of chocolate graham crackers, topped with a chocolate cheesecake layer and finally a mint cheesecake layer. And it’s all topped off with sprinkles. Because sprinkles make everything taste better, right? 😉 
No-bake and no eggs
What’s even better about this recipe is that it will be a perfect summertime dessert.
So it’s not just pretty for St. Patrick’s Day! No oven needed, no eggs needed and it’s so cool and refreshing to eat in the hotter summer temperatures. 
Ingredients:
graham cracker layer:
1 sleeve chocolate graham crackers, crushed
½ stick (1/4 cup) salted butter, melted
chocolate cheesecake layer:
2 (8 oz) packages of cream cheese, softened to room temp.
1 tsp vanilla extract
½ cup powdered sugar
3 tbsp cocoa powder
1 cup whipped topping (COOL WHIP)
mint cheesecake layer:
1 (8 oz) package cream cheese, softened to room temp.
â…“ cup powdered sugar
½ cup whipped topping (COOL WHIP)
1 tsp mint extract (optional)
a few drops of green gel color
sprinkles
Directions:
Crush graham crackers and mix with melted butter. Line an 8×8 inch baking pan with wax paper, and press graham cracker mixture into the bottom of it in a tight layer. Set aside. In a large bowl, beat together cream cheese, vanilla, powdered sugar, cocoa powder, and whipped cream until smooth and fluffy. 
Spread on top of the graham cracker layer, and set aside.
In a new/clean bowl, beat together cream cheese, powdered sugar, whipped cream, mint extract and green gel color until blended.
Pour and spread on top of your chocolate layer, then smooth out evenly.
Add a light amount of sprinkles, then refrigerate cheesecake for at least 4 hours (preferably overnight). Once firm and set, cut into squares and serve!
Enjoy!
Pot ‘o Gold Homemade Caramel Popcorn
- graham cracker layer:
- 1 sleeve chocolate graham crackers crushed
- ½ stick (1/4 cup) salted butter melted
- chocolate cheesecake layer:
- 2 8 oz packages of cream cheese softened to room temp.
- 1 tsp vanilla extract
- ½ cup powdered sugar
- 3 tbsp cocoa powder
- 1 cup whipped topping (COOL WHIP)
- mint cheesecake layer:
- 1 8 oz package cream cheese softened to room temp.
- 1 tsp mint extract optional
- â…“ cup powdered sugar
- ½ cup whipped topping (COOL WHIP)
- a few drops of green gel color
- sprinkles
- Crush graham crackers and mix with melted butter. Line an 8x8 inch baking pan with wax paper, and press graham cracker mixture into the bottom of it in a tight layer. Set aside.
- In a large bowl, beat together cream cheese, vanilla, powdered sugar, cocoa powder, and whipped cream until smooth and fluffy.
- Spread on top of the graham cracker layer, and set aside.
In a new/clean bowl, beat together cream cheese, powdered sugar, whipped cream, mint extract and green gel color until blended.
- Pour and spread on top of your chocolate layer, then smooth out evenly.
- Add a light amount of sprinkles, then refrigerate cheesecake for at least 4 hours (preferably overnight).
- Once firm and set, cut into squares and serve!
1/4 cp of “GLENLEVIT XXV” should make everyone smile a little wider!!
LOL! I imagine a dram of whisky would put anyone in a better mood!
Your recipe doesn’t include putting the mint extract in the green layer although most people will figure it out.
Hi Pamela! Thanks so much for letting me know. It was in the printable copy but not in my actual blog post. I got it updated!
I made your Grasshopper Cake many years ago and it was so good!! I too love chocolate and mint desserts so thanks so much for posting this chocolate cheesecake bar recipe.. I plan on making these in the near future.