Print

Perfect Peppermint Bark Cheesecake Bars

peppermint bark cheesecake bars - featured image
Print Recipe

Creamy cheesecake bars with a chocolate cookie crust and a peppermint bark topping. Perfect for holiday parties, these bars are easy to make and look impressive.

Ingredients

Scale
  • 24 chocolate sandwich cookies (like Oreos, about 2 cups crushed)
  • 5 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt (if using unsalted butter)
  • 24 ounces cream cheese, softened (three 8-ounce blocks)
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1/2 cup crushed candy canes or peppermint candies (about 6–8 candy canes)
  • 1 tablespoon coconut oil or vegetable shortening, divided

Instructions

  1. Preheat oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray parchment with non-stick spray.
  2. Crush chocolate sandwich cookies into fine crumbs. In a medium bowl, combine crumbs, melted butter, and salt. Stir until every crumb is coated. Press mixture firmly into bottom of prepared pan. Bake for 10 minutes, then cool.
  3. 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. Add vanilla, peppermint extract, sour cream, and flour. Mix on low until just combined.
  4. Pour cheesecake filling over cooled crust and spread evenly. Tap pan gently to release air bubbles. Bake for 35-40 minutes, until edges are set and center jiggles slightly. Cool completely on a wire rack, then refrigerate for at least 3 hours or overnight.
  5. Once cheesecake is fully chilled, melt semi-sweet chocolate chips with 1/2 tablespoon coconut oil in microwave in 30-second intervals, stirring between, until smooth. Spread evenly over cheesecake. Refrigerate for 15 minutes.
  6. Melt white chocolate chips with remaining 1/2 tablespoon coconut oil using same method. Spread over semi-sweet layer. Immediately sprinkle crushed candy canes on top and gently press in. Refrigerate for 30 minutes until firm.
  7. Use parchment handles to lift cheesecake out of pan. Cut into 24 bars with a sharp knife, wiping knife between slices.

Notes

Room temperature ingredients are essential for a smooth batter. Do not overmix after adding eggs to prevent cracks. The bars taste even better after a day in the fridge. For clean cuts, run the knife under hot water and wipe between slices.

Nutrition

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

Find it online: https://bakebelle.com/perfect-peppermint-bark-cheesecake-bars-holiday-party/