Peppermint Cheesecake Bars are the perfect holiday dessert! This sweet recipe features a chocolate Oreo cookie crust topped with a creamy cheesecake filling, flavored with just the right amount of peppermint. Top these easy cheesecake bars with crushed peppermint candy canes for a festive look, perfect for the Christmas season!
Cheesecake bars are the perfect dessert. I love cheesecake, but it can be finicky, and it takes some experience to have cheesecake turn out just right. That’s where these Peppermint Cheesecake Bars come in handy!
Cheesecake bars are easier to make, faster to prep, and easy to slice and serve for a party or other gathering this holiday season. Add a little peppermint extract and holiday candy, and you’ve got the perfect Christmas dessert!
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Tips for Perfect Cheesecake Bars
- Make a crust that won’t crumble by finely grinding your chocolate sandwich cookies, then pressing them into the pan very firmly. I like to use the bottom of a glass to make sure they are packed in tightly.
- Use full-fat cream cheese in the recipe. Reduced-fat varieties tend to be watery or rubbery, and the finished product won’t be the same.
- Make sure your cream cheese is fully softened to room temperature to get a perfectly smooth filling. Scrape down the sides and bowl often while mixing to avoid any lumps.
- Use a sharp, clean knife to cut the finished product for the best results. I like to run the knife under hot water and wipe it clean in between each cut.
Peppermint Cheesecake Bar Ingredients
Gather these simple ingredients to make chocolate peppermint cheesecake bars:
For the Chocolate Crust
- 1 ½ cups Dark Chocolate Oreo Cookie crumbs (regular is fine if you can’t find the Dark Chocolate kind)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 12 ounces cream cheese, softened to room temperature
- ½ cup granulated white sugar
- 1 large egg
- ½ cup sour cream or plain Greek yogurt
- ¾ teaspoon peppermint extract
- 4 candy canes, crushed (for garnish)
How to make the Chocolate Cookie Crust
We’re going to bake the crust before we add the cheesecake filling. Here’s how to make it:
First, preheat the oven to 350 degrees F. Butter an 8×8-inch baking pan. Line the pan with aluminum foil so there is a 2-inch overhang on two sides, then also butter the tin foil. You could also use parchment paper.
In a medium bowl, combine the melted butter and the crumbs from the chocolate sandwich cookies. I like to use the bowl of a food processor to crush my Oreos into fine crumbs.
Press the crust into the bottom of the pan firmly in an even layer. Bake for 10 minutes. The crust will look soft and even underbaked, but I promise it will harden as it cools. Let it cool for about 15 minutes.
How to make Peppermint Cheesecake Bars
Place the cream cheese and sugar into a large bowl and beat with an electric mixer on medium-high speed until the mixture is smooth and creamy, about 1 minute. Add the egg, sour cream, and peppermint extract and beat until combined for another minute.
Pour the mixture into the completely cooled crust and use an offset spatula to spread it evenly.
Bake for 30 minutes. The edges should be set but the cheesecake should still be a bit jiggly in the middle. Place it on a wire rack to cool for about an hour. Then cover and refrigerate for a couple of hours or overnight.
To serve, run a knife around the outside of the foil and use the overhang to remove the bars completely from the pan. Peel away the foil, slice the cheesecake into bars using a warm, sharp knife, and sprinkle crushed candy canes on top of the cheesecake. Enjoy!
Variations
- Top with a drizzle of melted chocolate and some whipped cream for an extra treat!
- Divide your cheesecake filling in half, dye one half of it red, and swirl the two together in the pan for a peppermint visual effect!
- If you prefer a different crust, finely crush Golden Oreos, graham crackers, or Nilla Wafers instead.
How to Store Peppermint Cheesecake Bars
Store these bars in an airtight container in the refrigerator for 2-3 days. For longer storage, freeze them for up to 2 months. Thaw them overnight on the counter or in the refrigerator before serving.
Can you make cheesecake bars ahead of time?
Yes, you can make these bars up to 2 days in advance and store them in the refrigerator.
More Cheesecake Recipes
If you’re a cheesecake fan like me, you have to try these delicious cheesecake recipes:
- Cinnamon Crunch Cheesecake
- No-bake Lemon Cheesecake
- Caramel Apple Cheesecake Bars
- Cookies and Cream Cheesecake Bars
- No Bake Cherry Hot Chocolate Cheesecake
- And more!
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Peppermint Cheesecake Bars
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Ingredients
Crust
- 1 ½ cups Dark Chocolate Oreo cookie crumbs
- 6 tablespoons unsalted butter melted
Cheesecake
- 12 ounces cream cheese room temperature
- ½ cup sugar
- 1 large egg
- ½ cup sour cream can substitute Greek yogurt
- ¾ teaspoon peppermint extract
- 4 candy canes crushed for garnish
Instructions
Crust
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Preheat the oven to 350°F, and butter an 8 X 8-inch baking pan. Line the pan with foil so that it there is a 2-inch overhang on two sides, and butter the tin foil.
-
In a medium bowl, combine the melted butter and cookie crumbs. Press into the prepared pan in an even layer. Bake for 10 minutes. The crust will look extremely soft and not fully baked, but will harden after it is allowed to cool completely, about 15 minutes.
Cheesecake
-
Beat the cream cheese and sugar in a mixing bowl on medium-high speed until smooth and creamy, about 1 minute. Add the egg, sour cream and peppermint extract and beat until combined for another minute.
-
Pour mixture onto the completely cooled crust and spread into an even layer with an offset spatula.
-
Bake for about 30 minutes, until edges are set, but cheesecake is still slightly jiggly in the center. Place onto a wire rack and allow to cool completely for about 1 hour. Refrigerate for at least two hours or overnight
-
Gently run a knife around the outside of the foil, and remove the bars from the pan using the foil overhangs. Peel away the foil, slice into bars, and sprinkle with crushed candy canes.
Nutrition
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