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Perfect Peppermint Bark Cheesecake Bars – Easy Holiday Dessert

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These Peppermint Bark Cheesecake Bars combine a buttery chocolate cookie crust, a creamy peppermint cheesecake filling, and a crackly chocolate topping studded with crushed candy canes. They are easy to make, no water bath required, and perfect for holiday gatherings.

Ingredients

Scale
  • 24 chocolate sandwich cookies (like Oreos), crushed into fine crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 ounces full-fat cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 3 large eggs, room temperature
  • 4 drops red food coloring (optional)
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • 6 regular-sized candy canes, crushed

Instructions

  1. Preheat your oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. Make the crust: Crush the chocolate sandwich cookies into fine crumbs. In a medium bowl, combine the crumbs, melted butter, and 2 tablespoons sugar. Stir until moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Start the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down the sides. Add 3/4 cup sugar and beat for another 2 minutes until light and fluffy.
  4. Mix in the sour cream, vanilla extract, and peppermint extract until combined. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Scrape the bowl well.
  5. Reserve about 1/2 cup of the plain cheesecake batter in a small bowl. Add red food coloring to this reserved batter and stir until desired shade of pink. Pour the white batter over the crust and smooth the top. Drop spoonfuls of pink batter randomly on top, then gently swirl with a knife or skewer.
  6. Place the pan on the middle oven rack. Put a separate oven-safe dish filled with hot water on the rack below. Bake for 35 to 40 minutes until edges are set but center still jiggles slightly.
  7. Turn off the oven, crack the door open, and let the cheesecake sit inside for 30 minutes. Remove and cool completely on a wire rack, about 1 hour. Refrigerate for at least 4 hours, preferably overnight.
  8. For the topping: Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. Let cool for 2-3 minutes. Pour over chilled cheesecake and spread evenly. Immediately sprinkle crushed candy canes on top, pressing gently.
  9. Return to refrigerator for at least 30 minutes to set the chocolate. Use parchment overhang to lift the cheesecake out. Slice into bars with a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are essential for a smooth cheesecake. Do not overmix after adding eggs. Let chocolate cool slightly before pouring to avoid melting the cheesecake. For clean slices, let bars sit at room temperature for 10 minutes and use a hot, dry knife.

Nutrition

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

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