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Easy Peppermint Bark Cheesecake Bars: Best Holiday Dessert

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These easy peppermint bark cheesecake bars feature a creamy cheesecake filling on a chocolate cookie crust, topped with melted chocolate and crushed candy canes. They’re the perfect holiday dessert that captures the flavors of peppermint bark in a convenient bar form.

Ingredients

Scale
  • 2 cups (about 20 cookies) chocolate sandwich cookies, crushed (e.g., Oreo)
  • 6 tablespoons (85 grams) unsalted butter, melted
  • 2 tablespoons (25 grams) granulated sugar
  • 16 ounces (two 8-ounce blocks, 454 grams) cream cheese, softened
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (60 grams) sour cream, room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • ½ teaspoon (2.5 ml) peppermint extract
  • 2 large eggs, room temperature
  • 2 tablespoons (16 grams) all-purpose flour
  • ½ cup (90 grams) semi-sweet chocolate chips
  • 1 teaspoon (5 ml) coconut oil or vegetable shortening
  • ½ cup (about 6 candy canes, crushed) crushed candy canes or peppermint candies
  • ¼ cup (45 grams) white chocolate chips (optional, for drizzling)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the crust: Pulse the chocolate sandwich cookies in a food processor until fine crumbs. Alternatively, seal them in a zip-top bag and crush with a rolling pin. In a bowl, combine the crumbs, melted butter, and sugar; stir until it looks like wet sand. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Start the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl well. Add the sugar and beat for another minute.
  4. Add the wet ingredients: Mix in the sour cream, vanilla extract, and peppermint extract until combined. Add the eggs one at a time, mixing on low after each just until incorporated. Do not overmix.
  5. Finish the filling: Sprinkle the flour over the batter and fold it in gently with a spatula. Pour the filling over the warm crust and spread evenly.
  6. Bake the bars: Place the pan in the oven and bake for 30-35 minutes. The edges should look set, but the center should still jiggle slightly when gently shaken. Remove from the oven and let cool on a wire rack for 1 hour.
  7. Chill completely: Transfer the pan to the refrigerator and chill for at least 4 hours, or overnight.
  8. Make the topping: Once chilled, melt the semi-sweet chocolate chips with the coconut oil in a microwave-safe bowl in 20-second bursts, stirring between each. Drizzle or spread the chocolate over the chilled cheesecake. Immediately sprinkle the crushed candy canes on top before the chocolate sets. If using white chocolate drizzle, melt it separately and add after the dark chocolate firms up.
  9. Slice and serve: Use the parchment sling to lift the entire block out of the pan. Use a sharp knife dipped in hot water and wiped dry between cuts. Cut into 16 squares.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix the batter to avoid cracks. The jiggle test is key: the center should still wobble when you take it out. Chill for at least 4 hours for clean slices. Crush candy canes in a zip-top bag with a towel to contain mess. These bars freeze well for up to 3 months.

Nutrition

Keywords: peppermint bark cheesecake bars, holiday dessert, cheesecake bars, peppermint dessert, Christmas dessert, easy cheesecake

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