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Baileys Mint Chocolate Cheesecake Bars – Dessert Recipes Made Magical

These Baileys Mint Chocolate Cheesecake Bars are where the party starts. I mean, who needs an excuse when there’s a tray of these in the fridge? Think minty hot cocoa vibes had a wild night out with cheesecake and Baileys Irish Cream, and boom—this dessert happened. I’ve whipped up a lot of sweet treats over the years, but this one hits a special nerve. The creamy, cool filling has just the right kiss of mint and chocolate, sitting on a buttery graham cracker crust. And yes, I did say Baileys. Because we’re grownups and we deserve better. What I love most is how it straddles that line between indulgence and comfort. You get that fancy dessert energy without actually needing to do much. This is one of those Dessert Recipes that feels like a celebration—even if it’s just Tuesday night. So whether you’re into Healthy Cheesecake Recipes, Vegan Cheesecake Recipes, Mint Chocolate Recipes, Pumpkin Cheesecake Recipes, High Protein Cheesecake, or Mint Chocolate Desserts—trust me, this one will tempt you.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keywords: Baileys cheesecake, cheesecake bars, dessert recipes, Healthy Cheesecake Recipes, High Protein Cheesecake, holiday dessert, Mint Chocolate Desserts, Mint Chocolate Recipes, Pumpkin Cheesecake Recipes, Vegan cheesecake recipes
Servings: 12 bars
Author: Eleanor

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup Baileys Irish Cream
  • 1 teaspoon peppermint extract
  • 1/2 cup mini chocolate chips
  • Green food coloring (optional)
  • 1/2 cup chocolate chips (for drizzle)

Instructions

  1. Preheat oven to 350°F. Line a 9x9 baking pan with parchment paper.
  2. Mix graham cracker crumbs and melted butter in a bowl. Press mixture evenly into bottom of pan to form the crust.
  3. In another bowl, beat cream cheese and sugar until smooth.
  4. Add eggs, Baileys, and peppermint extract. Beat until combined.
  5. Stir in green food coloring if using, and fold in mini chocolate chips.
  6. Pour cheesecake batter over the crust and spread evenly.
  7. Bake for 30 minutes or until center is set. Let cool completely.
  8. Melt remaining chocolate chips and drizzle over cooled bars.
  9. Chill in the fridge for at least 2 hours before slicing.