Creme De Menthe Cheesecake Squares
Submitted by Hawaii
Mint cheesecake squares on a chocolate wafer crust topped with sour cream chocolate ganache. Cool, creamy, and loaded with creme de menthe flavor.
YIELD
20 servingsPREP
15 minCOOK
35 minREADY
4 hrsThese cheesecake squares hit that sweet spot where mint chocolate chip ice cream meets New York cheesecake.
A buttery chocolate wafer crust holds a creamy filling spiked with both creme de menthe liqueur and mint extract for double the cool factor.
The chocolate sour cream topping seals everything with a glossy, fudgy layer that firms up beautifully in the fridge.
Slice them into squares and watch them vanish from the dessert table.
Pro Tips
- Freeze the crust for 10 minutes before adding the filling to keep it from getting soggy
- Beat the filling on low speed only; overbeating introduces air bubbles that crack the surface
- Let the chocolate cool for a full 5 minutes before folding in the sour cream, or the mixture will separate
- Green creme de menthe gives the filling a festive tint; white keeps it neutral if you prefer a cleaner look
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In medium bowl combine crust ingredients; mix well.
Press on bottom of ungreased 13 x 9 inch pan.
Freeze crust while preparing filling.
In large bowl, combine all filling ingredients; beat on low speed until smooth.
Pour into crust-lined pan and bake for 30 to 35 minutes or until knife inserted in center comes out clean.
Cool.
Melt chocolate in double boiler.
Cool 5 minutes; beat in sour cream.
Spread over warm cheesecake.
Refrigerate 3 hours or until firm.
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