I’m dedicating these to my kids in honor of my Irish roots and maiden name. I developed this dish a couple years ago for St. Patrick’s Day because my kids adore mint. It performed better than expected. This dish is something I want to share with others in the hopes that they would like it as much as my family does.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 1 (18.25 ounce) package chocolate fudge cake mix with pudding (such as Betty Crocker® Triple Chocolate Fudge cake mix)
- ½ cup butter, softened
- 3 (8 ounce) packages cream cheese, softened
- 1 (16 ounce) container cream cheese flavored frosting (such as Betty Crocker® Rich and Creamy)
- 3 eggs
- 6 drops green food coloring, or as needed
- 3 drops creme de menthe candy flavoring (such as Wilton®), or as needed
- 1 (10 ounce) package dark chocolate and mint chips (such as Nestle® Toll House® Dark Chocolate and Mint Morsels)
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
- Press remaining crumb mixture into bottom of an ungreased 9×13 inch pan.
- Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
- Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
- Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
- Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
- Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
- Pour batter over the chocolate crust in the 9×13 pan.
- Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
- Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
- Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
- Remove pan from oven and cool completely.
- Cover and refrigerate until chilled, at least 2 hours.
- Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
- Pour melted chocolate into a resealable plastic bag.
- Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
- Cut cake into bars to serve.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 357 mg |
| Sugars | 27 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Yum!!!!!
I haven’t made these yet, but I am too Irish, so when I make them I’ll be sure to take a picture.
Made this for the wife to take to work for birthday treats and I’m told it was loved by all. I had to make some substitutions because couldn’t find dark chocolate mint chips and mint candy flavoring. I used dark chocolate chips and Andes mint chips. For the flavoring I found some mint syrup. I also had to use a lot more food coloring and the mint syrup added some color. I got 1 small piece and it was great. I’ll probably have to make this again since the wife works with a bunch of chocoholics.
Everyone likes it, I could not get mint chips so I shopped Andes mint bars up instead and I used 3 tbs of creme de mint liquors instead of food coloring.
3/23/17 – Great recipe! I like many others used crushed Andes mints which worked just great! Everyone’s favorite and now I have to make it every time there’s an event!
Took like 6 drops of Creme de Mint and about 10 -12 drops of Green Food Coloring. Could not find the Mint Chips. Used cut up Andes Candies instead.
will make again as is
Sorry but this was just ok. It looked really pretty but the taste was just “meh”. I don’t think I will make it again.
This came out as pretty as the picture! I got rave reviews from all the ladies @ our luncheon. I could not find mint chocolate chips, so I got dark chocolate chips and melted in microwave, added about 1 tsp peppermint extract and drizzled over cooled cake. I would highly recommend cutting you servings and THEN drizzling; the chocolate drizzle hardens & is very messy to cut through. I also used 6tsp crime de menthe instead of the other Flávorings & food color. It was delicious!
I made this for my annual office baking competition and won. I scored well in 2 (appearance, texture) of the 3 grading categories. The flavor needs some work though. I need to find the perfect balance between mint and chocolate flavors.
Perfect dessert for St. Patrick’s day! I followed the recipe exactly, except for substituting creme de menthe with mint extract. I also melted dark chocolate chips with the fillings of mint oreos for the drizzle. A big hit with everyone! Will definitely be added to the annual St. Patrick’s day meal.
This is good and the presentation is so pretty. Make sure to pat the crust down well. When you cut the squares, if it’s not solid it crumbles. I’d add more mint extract next time. 1 1/2 tsps wasn’t minty enough.
GOOD
I really liked this and loved the tip of using the parchment paper to take out of the pan easily. I had used mint extract instead of the crème de menthe candy flavoringfor a mild mint flavoring. With the mint chocolate chips, I had a delightful chocolate mint dessert that was very good that had a subtle mint flavor.
Made this in March for St. Patricks Day & took leftovers to work. Now my employees are begging for another batch for Christmas ! Some ingredients are hard to find locally…Amazon came thru !
Yummy recipe!!! Thanks for sharing 🙂
I LOVE that this is an easy recipe – relying on “packaged ingredients” makes it a speedy-quick dessert. Gobbled up super quick at our house – and it’s now a part of our St. Pat’s annual celebration.
I made this exactly like it said. I gave some to the campers on my rv campground. Then I tasted it . Not much like a cheese cake flavor at all I could really taste the frosting most. Won’t make again sorry did not like and am so bummed I passed it out without tasting because with the rating it had and three blocks of cream cheese I figured it was so so good but not at all . Sorry yuk
I made this recipes exactly as written. It was a huge hit!
It’s a great recipe!
5 star rating from my teenage sons! Made it more for the St. Patrick’s Day festivities than the mint aspect. Actually omitted the mint from the cheesecake portion because most in my house don’t like it. To accomodate everyone, I topped half with non-mint chocolate chips and the other half with crumbled Andes mints. Worked for our family. Thanks for the recipe. Will definitely make this again.