Print

Best Peppermint Bark Cheesecake Bars: Easy Holiday Dessert

peppermint bark cheesecake bars - featured image
Print Recipe

These peppermint bark cheesecake bars are the perfect holiday dessert—creamy cheesecake on a chocolate cookie crust, topped with a crackly layer of peppermint bark. They look fancy enough for a party but come together with simple ingredients and minimal effort.

Ingredients

Scale
  • 2 cups chocolate cookie crumbs (about 24 Oreos, finely crushed, cream filling included)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 cup sour cream, room temperature
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup crushed candy canes or peppermint candies (about 6–8 regular candy canes)
  • 1 teaspoon coconut oil or vegetable shortening, divided

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. In a medium bowl, combine chocolate cookie crumbs and sugar. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and beat for another minute. Add eggs one at a time, beating on low after each addition. Add vanilla extract, peppermint extract, and sour cream; mix on low until just combined.
  4. Pour filling over warm crust and spread evenly. Tap pan 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 cheesecake sit inside for 15 minutes.
  5. Remove pan from oven and cool on a wire rack to room temperature, about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  6. For the topping: In a microwave-safe bowl, combine semi-sweet chocolate chips with 1/2 teaspoon coconut oil. Microwave in 30-second bursts at 50% power, stirring between, until smooth. Repeat with white chocolate chips and remaining coconut oil. Let cool for 2-3 minutes.
  7. Pour melted semi-sweet chocolate over chilled cheesecake and spread evenly. Drizzle white chocolate on top in a zigzag pattern. Swirl gently with a knife or toothpick. Sprinkle crushed candy canes evenly over the surface and press in gently. Refrigerate for 30 minutes to set.
  8. Lift bars out of pan using parchment overhang. Place on cutting board and slice into 16 squares with a sharp knife, wiping blade clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the batter to avoid cracks. For clean slices, run the knife under hot water and dry before each cut. The bars can be frozen for up to 3 months.

Nutrition

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

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