No-Bake Andes Mint Cheesecake Bars

Step 1

Combine Oreo crumbs and melted butter, stir together with a fork, until well combined. Press the mixture firmly into a lined 8x8 pan, and place in the refrigerator so the crust can begin to set. (Use parchment paper a few inches longer than the pan on each side, so you can easily lift it when it has set).

Step 2

In a large bowl, cream together the cream cheese, condensed milk, vanilla, and powdered sugar. Mix until it is smooth and creamy. You want to make sure there are not small pieces of the cream cheese remaining.

Step 3

Divide in half. Add a few drops of green food coloring to one half. Mix the filling until it is a light green. Spread this mixture over the prepared crust. Be sure to press into all spaces evenly, return to the refrigerator or put in the freezer for 5-10 minutes.

Step 4

For the chocolate filling, remove Andes mints from wrappers, and place in a microwave safe bowl. Melt the chocolates for about one minute, and stir to combine into a smooth creamy chocolate. Add the melted chocolate to the remaining portion of the filling, stirring to combine. The mixture will start to thicken, but will still be creamy. Pour the chocolate mixture over the green mixture and return to the refrigerator to chill, at least 2-3 hours, before serving.

Step 5

Top with chopped mints if desired.