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Shamrock Shake Cheesecake Bars

These no-bake Shamrock Shake Cheesecake Bars capture all the magic of the beloved minty milkshake in a creamy, dreamy cheesecake filling on a buttery graham cracker crust. The beautiful pale green color makes them instantly festive, and since they're cut into bars, they're perfect for sharing at St. Patrick's Day parties or potlucks!
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Course: Dessert
Cuisine: American, Dessert, St. Patrick's Day
Keyword: mint cheesecake bars, no-bake St. Patrick's Day cheesecake bars, shamrock shake cheesecake bars
Prep Time: 20 minutes
Chill Time: 4 hours
Servings: 16 bars

Equipment

  • 9x9-inch square baking pan

Ingredients

Graham Cracker Crust

Mint Cheesecake Filling

Topping (Optional)

  • 1 cup heavy whipping cream cold
  • 2 tablespoons powdered sugar
  • Garnish options: chopped Andes mints crushed Oreos, white chocolate curls, Lucky Charms marshmallows, green and white nonpareils, or green sprinkles ***You can add the garnishes with or without the whipped topping.

Instructions

  • Prepare the pan: Line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
  • Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan, using the bottom of a measuring cup to pack it tightly. Refrigerate while you prepare the filling.
  • Beat the cream cheese: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
  • Add sugar and flavorings: Add the sifted powdered sugar, mint extract, and vanilla extract. Beat on low speed until combined, then increase to medium and beat until smooth, about 1 minute.
  • Add the color: If using food coloring, add a small amount of green gel food coloring and beat until evenly distributed. Start with less—you can always add more. Aim for a soft, minty green.
  • Whip the cream: In a separate large bowl, using an electric mixer with clean beaters, beat the cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes.
  • Fold together: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream in two additions, using a gentle folding motion to maintain the fluffy texture.
  • Fill the crust: Spread the mint cheesecake filling evenly over the prepared crust, smoothing the top with an offset spatula or the back of a spoon.
  • Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight until firm.
  • Prepare the topping (optional): If adding the whipped cream topping, whip the remaining 1 cup of heavy cream with powdered sugar until stiff peaks form. Spread or pipe over the chilled cheesecake layer.
  • Garnish, slice, and store: Add your choice of garnish (see Angela's Tips for more ideas). Use the parchment overhang to lift the bars from the pan, then slice into 16 squares with a sharp knife. Store covered in the refrigerator for up to 3 days, or freeze without the whipped cream topping for up to 2 months.

Notes

Angela's Tips:
Why mint extract instead of peppermint? For that classic Shamrock Shake flavor, mint extract (which is typically a blend of peppermint and spearmint) gives you that sweeter, more balanced mint taste. Pure peppermint extract tends to be too sharp and intense—more candy cane than creamy shake. If you can only find peppermint extract, use less of it (about ¾ teaspoon) and the vanilla will help soften the flavor.
How do I get clean cuts? Use a sharp knife and wipe the blade clean between each cut. For even cleaner slices, run the knife under hot water and dry it before each cut—the warm blade glides through the cold filling without dragging.
Can I use regular food coloring instead of gel? Gel food coloring is recommended because it gives vibrant color without adding extra liquid. Liquid food coloring can work but may thin the filling slightly. You can also skip it entirely for creamy off-white bars, or add ½ teaspoon matcha powder for natural green color.
Why did my filling turn out runny? The most common causes are underwhipped cream or cream cheese that was too warm. Make sure your heavy cream is very cold and whipped to stiff peaks. Folding too vigorously can also deflate the mixture.
Can I make this in a different size pan? Yes! For a 9x13-inch pan, increase the recipe by 1.5x for thinner bars, or double it for the same thickness. For an 8x8-inch pan, keep the same recipe but expect slightly thicker bars.
How minty should these taste? Start with 1 teaspoon for a subtle, classic Shamrock Shake flavor, or use up to 2 teaspoons if you prefer a bolder mint taste. Since this is a no-bake recipe, the mint won't mellow—what you taste in the filling is what you get.
More garnish ideas: Beyond the options listed, try mini mint chocolate chips, dark or white chocolate drizzle, crushed Thin Mints, shamrock-shaped sprinkles, gold or green sanding sugar, rainbow sprinkles, edible gold leaf flakes, fresh mint leaves, or a maraschino cherry on each bar for that classic shake look. If using sanding sugar, sprinkle it on just before serving so it doesn't melt into the cheesecake and discolor the bars.