Name: St. Patrick's Layered Chocolate Cheesecake Bars
Prep time: 30 min
Total time: 30 min
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.); 1 tsp mint extract (optional); ⅓ cup powdered sugar; ½ cup whipped topping ((COOL WHIP)); a few drops of green gel color; sprinkles

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5 from 2 votes

These no-bake St. Patrick’s Day Layered Chocolate Cheesecake Bars have layers of graham cracker and chocolate and minty cheesecake layers.

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.
⅓ 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!