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Mint Cheesecake Squares

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Mint Cheesecake Squares
  • Prep 30 min
  • Total 4 hr 0 min
  • Servings 20
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In three simple steps, you can prepare this luscious dessert. For a potluck or a party, it will be in mint condition!
Updated May 6, 2010

Ingredients

Crust

  • 1 pkg. (9 oz) thin chocolate wafer cookies, crushed (1 3/4 cups)
  • 1/2 cup margarine or butter, melted

Filling

  • 2 (8-oz.) pkg. cream cheese, softened
  • 1/2 cup dairy sour cream
  • 4 eggs
  • 2/3 cup sugar
  • 1/2 cup creme de menthe syrup
  • 1/4 teaspoon mint extract

Topping

  • 4 oz semisweet baking chocolate, chopped
  • 1/2 cup dairy sour cream

Steps

  • 1
    Heat oven to 350°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 13x9­inch pan. Freeze crust while preparing filling.
  • 2
    In large bowl with electric mixer, beat all filling ingredients on low speed until smooth. Pour into crust­lined pan. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack.
  • 3
    Meanwhile, in 1-quart saucepan, melt chocolate over low heat, stirring constantly. Cool 5 minutes; beat in sour cream with spoon. Spread over warm cheesecake. Refrigerate 3 hours or until firm. Cut into squares. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    These bars can be made up to two days before serving; store in refrigerator.

Nutrition

300 Calories, 21g Total Fat, 5g Protein, 25g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
10g
50%
Trans Fat
2g
Cholesterol
75mg
25%
Sodium
220mg
9%
Potassium
130mg
4%
Total Carbohydrate
25g
8%
Dietary Fiber
1g
5%
Sugars
14g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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