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Easy Peppermint Bark Cheesecake Bars Recipe

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These creamy peppermint bark cheesecake bars feature a buttery chocolate crust, silky cheesecake layer, rich chocolate ganache, and crunchy peppermint topping. They’re the perfect holiday dessert that even peppermint skeptics will love.

Ingredients

Scale
  • 2 cups chocolate cookie crumbs (about 24 Oreos or chocolate wafer cookies, finely crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional, omit if using Oreos with filling)
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream, room temperature
  • 1/2 teaspoon peppermint extract
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon unsalted butter
  • 1/2 cup crushed peppermint candies or candy canes (about 6–8 regular candy canes)
  • Optional: 1/4 cup melted white chocolate chips for drizzle

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. Make the crust: Pulse chocolate cookies in a food processor until fine crumbs. Transfer to a bowl, add melted butter, sugar (if using), and salt. Stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool. Leave oven on.
  3. Make the cheesecake filling: In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and beat for 1 minute. Add eggs one at a time, beating on low after each addition. Add vanilla extract, peppermint extract, and sour cream, mixing on low until combined. Fold in flour with a spatula until no white streaks remain.
  4. Pour cheesecake filling over cooled crust and spread evenly. Tap pan gently on counter to release air bubbles. Bake for 35-40 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door open, and let bars sit in warm oven for 15 minutes. Transfer to a wire rack to cool completely, about 1 hour.
  5. Make the ganache: Place chocolate chips in a heat-safe bowl. Heat heavy cream in a small saucepan over medium heat until it just simmers. Pour hot cream over chocolate chips, let sit for 2 minutes, then whisk until smooth. Stir in butter until melted. Pour ganache over cooled cheesecake layer and spread evenly.
  6. While ganache is still wet, sprinkle crushed peppermint candies evenly over the top. If using, drizzle melted white chocolate. Refrigerate bars for at least 3 hours, or overnight.
  7. Use parchment handles to lift the block out of the pan. Place on a cutting board and slice into 16 squares (4×4 grid) with a sharp knife, wiping clean between cuts. Let bars sit at room temperature for 10 minutes before serving.

Notes

Room temperature ingredients are crucial for a smooth cheesecake. Don’t overmix the batter to avoid cracks. Gradual cooling in the oven helps prevent cracking. Chill bars thoroughly before slicing for clean cuts. Peppermint extract strength varies; start with 1/2 teaspoon and adjust to taste. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://dinadishes.com/easy-peppermint-bark-cheesecake-bars-recipe/