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Lighter Peppermint Bark Cheesecake Bars

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These lighter peppermint bark cheesecake bars offer all the festive flavor and creamy satisfaction of traditional cheesecake without the guilt. Made with reduced-fat cream cheese and Greek yogurt, they’re a quick and easy holiday dessert that’s perfect for parties.

Ingredients

Scale
  • 1 ½ cups chocolate wafer crumbs (about 24 wafers, or use reduced-fat graham crackers)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar (optional)
  • Pinch of salt
  • 16 ounces reduced-fat cream cheese, softened (Neufchâtel works perfectly)
  • ½ cup plain Greek yogurt (2% preferred)
  • ¾ cup powdered sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure preferred)
  • ½ teaspoon peppermint extract
  • 2–3 drops red food coloring (optional)
  • ½ cup dark chocolate chips (60% cacao recommended)
  • 1 teaspoon coconut oil or vegetable oil
  • ¼ cup crushed peppermint candies (about 8–10 hard candies)
  • Optional: 2 tablespoons white chocolate chips

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray with non-stick spray.
  2. Make the crust: In a medium bowl, combine chocolate wafer crumbs, melted butter, sugar (if using), and salt. Stir until mixture resembles wet sand. Press firmly into the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  3. Start the cheesecake filling: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add Greek yogurt and beat for another minute until combined.
  4. Add sweeteners and flavorings: Add powdered sugar, vanilla extract, and peppermint extract. Beat on low until combined, then increase to medium for 30 seconds. Taste and adjust peppermint if desired.
  5. Add eggs: Crack eggs into a small bowl first. With mixer on low, add eggs one at a time, mixing just until incorporated after each addition. If using red food coloring, remove about ¼ cup of filling, add 2-3 drops, and stir gently.
  6. Assemble the bars: Pour plain cheesecake filling over pre-baked crust and spread evenly. If using colored filling, drop small spoonfuls on top and swirl gently with a knife or toothpick. Tap pan on counter to release air bubbles.
  7. Bake the cheesecake: Bake for 28-32 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door open, and let cheesecake cool in oven for 15 minutes.
  8. Cool completely: Remove pan from oven and place on a wire rack to cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Make the topping: Once bars are fully chilled, place dark chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth. Let cool for 2-3 minutes.
  10. Finish the bars: Pour melted chocolate over chilled cheesecake and spread into an even layer. Immediately sprinkle crushed peppermint candies over chocolate. If using white chocolate, melt separately and drizzle over top, then swirl with a toothpick. Return to refrigerator for at least 30 minutes to set chocolate.
  11. Slice and serve: Use parchment handles to lift cheesecake out of pan. Place on cutting board and slice into 16 squares using a sharp knife, wiping knife with a damp paper towel between slices.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the filling to avoid cracks. The jiggle test is key: center should wobble like Jell-O when done. Crush candies in a ziplock bag wrapped in a towel to avoid mess. Make ahead the day before for best results.

Nutrition

Keywords: peppermint bark, cheesecake bars, lighter cheesecake, holiday dessert, easy dessert, peppermint cheesecake, reduced-fat cheesecake

Find it online: https://dinadishes.com/lighter-peppermint-bark-cheesecake-bars-easy-holiday-dessert/