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Holiday Peppermint Mocha Cheesecake Bars: Easy No-Bake Recipe

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These no-bake peppermint mocha cheesecake bars feature a crunchy Oreo crust, a velvety mocha cheesecake filling, a cool peppermint layer, and a rich chocolate ganache topping. They are quick to prepare and perfect for holiday gatherings.

Ingredients

Scale
  • 24 chocolate sandwich cookies (like Oreos)
  • 5 tablespoons unsalted butter, melted
  • 1/4 teaspoon peppermint extract (optional)
  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 2 cups powdered sugar, sifted
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons milk (or heavy cream)
  • 1 teaspoon peppermint extract
  • 1–2 drops red food coloring (optional)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/2 cup crushed candy canes or peppermint candies

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a food processor, pulse the 24 chocolate sandwich cookies into fine crumbs. Drizzle in the 5 tablespoons melted butter and 1/4 teaspoon peppermint extract (if using). Pulse until the mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Refrigerate while making the filling.
  3. In a large bowl, beat 1 cup cold heavy whipping cream with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Set aside in the fridge.
  4. In another large bowl, beat 16 ounces softened cream cheese until smooth and fluffy, about 2 minutes. Add 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 2 tablespoons instant espresso powder, and 1 teaspoon vanilla extract. Beat until well combined and smooth.
  5. Gently fold the whipped cream into the mocha cream cheese mixture in two additions, until no white streaks remain. Spread evenly over the chilled crust. Return to the fridge.
  6. In a medium bowl, beat 4 tablespoons softened unsalted butter until creamy. Gradually add 2 cups sifted powdered sugar, then 2 tablespoons milk and 1 teaspoon peppermint extract. Beat until smooth and fluffy. Add 1-2 drops red food coloring if desired. Spread over the mocha layer. Return to the fridge.
  7. In a small microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and 1/2 cup heavy whipping cream. Microwave in 30-second intervals, stirring after each, until smooth. Let cool for 5 minutes. Pour over the peppermint layer and spread gently. Sprinkle with 1/2 cup crushed candy canes. Refrigerate for at least 4 hours or overnight.
  8. Use the parchment overhang to lift the bars out of the pan. Slice into 16 bars with a sharp knife, wiping the blade clean between cuts.

Notes

Room temperature cream cheese is crucial for a smooth filling. Do not over-whip the cream; stop at soft peaks. Chill for at least 4 hours, preferably overnight, for clean slices. Crush candy canes just before using to prevent stickiness. Use a sharp knife for slicing, wiping clean between cuts.

Nutrition

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

Find it online: https://ovenmila.com/holiday-peppermint-mocha-cheesecake-bars-easy-no-bake-recipe/