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Perfect Peppermint Bark Cheesecake Bars Recipe

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These Festive Peppermint Bark Cheesecake Bars are the dessert you bring to a holiday party and watch disappear. They have that classic cheesecake richness, but the peppermint keeps it light and bright.

Ingredients

Scale
  • 1 ½ cups (150g) chocolate cookie crumbs (about 18 Oreos, filling removed, or use chocolate graham crackers)
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of salt
  • 16 ounces (450g) full-fat cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) sour cream, room temperature
  • ½ cup (75g) crushed candy canes or peppermint candies (about 6–8 regular-sized candy canes)
  • ½ cup (90g) semi-sweet chocolate chips
  • ¼ cup (60ml) heavy cream
  • ½ cup (90g) white chocolate chips
  • ¼ cup (40g) crushed candy canes, for garnish

Instructions

  1. Preheat your oven to 325°F (160°C). Line your 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment with non-stick spray.
  2. In a medium bowl, combine the chocolate cookie crumbs, sugar, and salt. Pour in the melted butter and stir with a fork until the mixture looks like wet sand and holds together when you squeeze it. Press this mixture firmly and evenly into the bottom of your prepared pan. Use the flat bottom of a measuring cup to really pack it down. Bake the crust for 10 minutes, then set it aside to cool slightly while you make the filling.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it is completely smooth and free of lumps, about 2 minutes. Scrape down the sides and the bottom of the bowl with a spatula. Add the sugar and beat for another 2 minutes until light and fluffy.
  4. Add the eggs, one at a time, beating on low speed after each addition until just combined. Do not overmix.
  5. Beat in the vanilla extract and sour cream on low speed until smooth. Gently fold in the crushed candy canes with a spatula.
  6. Pour the cheesecake filling over the warm crust and spread it into an even layer with your spatula. Gently tap the pan on the counter a few times to release any air bubbles. Bake at 325°F (160°C) for 35-40 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly when you gently shake the pan.
  7. Place the pan on a wire rack and let it cool to room temperature, about 1-2 hours. Then, cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight.
  8. Once the bars are fully chilled and set, make the chocolate ganache. Place the semi-sweet chocolate chips in a small heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (do not let it boil). Pour the hot cream over the chocolate chips and let it sit for 1 minute. Then, stir gently until the chocolate is completely melted and the ganache is smooth. Pour this over the chilled cheesecake layer and spread it into an even layer.
  9. Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Drizzle the melted white chocolate over the dark chocolate ganache. While the chocolate is still wet, sprinkle the remaining crushed candy canes over the top.
  10. Return the pan to the refrigerator for at least 30 minutes to let the chocolate set. Once firm, use the parchment paper handles to lift the entire block out of the pan. Place it on a cutting board and use a sharp, large knife to slice it into 16 bars. For the cleanest cuts, wipe the knife clean between each slice.

Notes

Room temperature ingredients matter. Do not skip the parchment paper. Watch the baking time. Crush the candy canes finely. For clean slices, use a sharp knife and wipe it clean between cuts.

Nutrition

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

Find it online: https://ovenmila.com/perfect-peppermint-bark-cheesecake-bars-recipe/