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Best Peppermint Bark Cheesecake Bars: Easy Holiday Dessert

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These Best Peppermint Bark Cheesecake Bars are a creamy, crunchy, and festive holiday dessert that combines a chocolate cookie crust, a silky peppermint cheesecake layer, and a topping of semi-sweet chocolate and crushed candy canes. They’re kid-approved, budget-friendly, and perfect for make-ahead holiday entertaining.

Ingredients

Scale
  • 36 chocolate sandwich cookies (about 3 cups crumbs, e.g., Oreos)
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • ½ cup sour cream
  • 2 large eggs, room temperature
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil or shortening
  • ½ cup crushed candy canes or peppermint candies (about 6–8 standard candy canes)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving 2 inches of overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. Make the crust: Pulse 36 chocolate sandwich cookies (whole, with filling) in a food processor until fine crumbs form. Transfer to a medium bowl, add 6 tablespoons melted unsalted butter, and stir with a fork until the mixture resembles wet sand and holds together when squeezed.
  3. Press the crumb mixture firmly and evenly into the prepared pan, using the bottom of a measuring cup to compact it. Bake for 10 minutes. Set aside to cool while making the filling. Do not turn off the oven.
  4. Make the cheesecake filling: In a large bowl, beat 24 ounces softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides and bottom of the bowl.
  5. Add ¾ cup granulated sugar and beat for 1 minute until light and fluffy. Scrape the bowl again.
  6. Beat in ½ cup sour cream, 1 teaspoon peppermint extract, and 1 teaspoon vanilla extract until combined and silky.
  7. Add 2 large eggs, one at a time, beating on low speed after each addition just until the yolk disappears. Do not overmix.
  8. Sprinkle 2 tablespoons all-purpose flour over the batter and mix on low until just combined. Scrape the bowl one last time.
  9. Pour the cheesecake filling over the cooled crust and spread into an even layer. Tap the pan gently on the counter a few times to release air bubbles. Pop any surface bubbles with a toothpick.
  10. Bake in the center of the oven for 30-35 minutes, until the edges are set and slightly puffed but the center still jiggles slightly when shaken. Do not overbake.
  11. Remove from the oven and place on a wire rack. Cool at room temperature for 1 hour. Then cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. Make the chocolate drizzle: Once bars are fully chilled, place 1 cup semi-sweet chocolate chips and 1 teaspoon coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and glossy. Let cool for about 5 minutes.
  13. Drizzle the melted chocolate over the chilled cheesecake layer using a spoon or a piping bag. Immediately sprinkle ½ cup crushed candy canes over the chocolate before it sets. Return to the refrigerator for at least 30 minutes to set the chocolate.
  14. Lift the bars out of the pan using the parchment overhang. Place on a cutting board. Use a sharp chef’s knife to cut into 24 squares (6 rows by 4 rows), wiping the knife clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are essential for a smooth batter. Take cream cheese, eggs, and sour cream out of the fridge at least 2 hours before starting. Do not overmix once eggs are added to prevent cracks. The water bath is not necessary for this recipe, but placing a pan of hot water on the lower rack can add humidity. Patience with cooling is key—chill for at least 4 hours, preferably overnight. Crush candy canes right before using to prevent stickiness. For clean cuts, wipe the knife between each cut. Bars can be made up to 3 days ahead and stored in the refrigerator. Freeze undecorated bars for up to 1 month.

Nutrition

Keywords: peppermint bark cheesecake bars, holiday dessert, cheesecake bars, peppermint dessert, Christmas dessert, easy cheesecake bars, no-bake option

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