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Perfect Peppermint Bark Cheesecake Bars: Easy Holiday Dessert

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These Perfect Peppermint Bark Cheesecake Bars are a showstopping holiday dessert featuring a buttery chocolate cookie crust, creamy cheesecake filling, rich dark chocolate ganache, and a crunchy peppermint topping. They’re surprisingly easy to make and perfect for Christmas parties, cookie exchanges, or any festive gathering.

Ingredients

Scale
  • 1 ½ cups (150g) chocolate cookie crumbs (about 15 Oreo cookies, filling removed)
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ¼ cup (60ml) sour cream
  • 2 tablespoons all-purpose flour
  • 1 cup (170g) dark chocolate chips (60% cacao)
  • ½ cup (120ml) heavy cream
  • ½ cup (60g) crushed candy canes (about 6–7 regular-sized)
  • ¼ cup (30g) white chocolate chips, melted (optional, for drizzling)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Make the crust: In a medium bowl, combine 1 ½ cups chocolate cookie crumbs and ¼ cup granulated sugar. Pour in 6 tablespoons melted butter and stir until the mixture looks like wet sand. Press it firmly into the bottom of the prepared pan using the back of a measuring cup.
  3. Pre-bake the crust for 10 minutes. It should look set and smell slightly toasty. Remove from the oven and let cool slightly.
  4. Make the cheesecake filling: In a large bowl, beat 16 ounces softened cream cheese and ½ cup granulated sugar together until smooth and creamy. Scrape down the sides. Add 2 room-temperature eggs, one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract, ½ teaspoon peppermint extract, ¼ cup sour cream, and 2 tablespoons all-purpose flour. Beat until just combined—do not overmix.
  5. Pour the cheesecake batter over the pre-baked crust and spread evenly with a spatula. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Do not overbake.
  7. Let the cheesecake cool completely in the pan on a wire rack (about 1 hour). Then refrigerate for at least 4 hours, or overnight.
  8. Make the peppermint bark topping: In a small saucepan, heat ½ cup heavy cream over medium heat until it just begins to simmer. Pour the hot cream over 1 cup dark chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Pour the ganache over the chilled cheesecake and spread evenly. Immediately sprinkle ½ cup crushed candy canes on top.
  9. Optional: Melt ¼ cup white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between. Drizzle over the peppermint bark layer using a fork or piping bag.
  10. Return the pan to the refrigerator for at least 30 minutes to let the ganache set. Once firm, lift the bars out using the parchment paper overhang and slice into 16 squares. For clean cuts, wipe your knife clean between slices.

Notes

Room temperature ingredients are key for a smooth batter. Don’t overmix the batter to avoid cracks. If the cheesecake cracks, the ganache will cover it. For clean slices, chill thoroughly and wipe the knife between cuts. These bars can be made up to 2 days ahead and taste even better on day two.

Nutrition

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

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