Print

Creamy Peppermint Bark Cheesecake Bars

peppermint bark cheesecake bars - featured image
Print Recipe

Easy no-fuss cheesecake bars with a graham cracker crust, creamy peppermint filling, and glossy chocolate topping. Perfect for holiday gatherings and cookie swaps.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream, room temperature
  • ½ cup crushed peppermint candies or candy canes (about 6–8 regular-sized)
  • 1 cup semi-sweet or dark chocolate chips
  • ¼ cup heavy cream
  • ¼ cup crushed peppermint candies (for garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and salt. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Crush candy canes: Place 6-8 candy canes in a ziploc bag and crush with a rolling pin into small pieces. Set aside ¼ cup for garnish.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add ½ cup sugar and beat for another minute until fluffy.
  5. Add eggs one at a time, beating on low speed after each addition just until incorporated. Add vanilla and sour cream, mix on low until just combined.
  6. Fold in ½ cup crushed peppermint candies with a spatula until just distributed.
  7. Pour filling over crust and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Bake for 35-40 minutes until edges are set but center still has a slight jiggle. Cool completely on a wire rack for about 1 hour.
  9. Make the chocolate topping: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth. Let cool for 5 minutes.
  10. Pour ganache over cooled cheesecake and spread evenly. Sprinkle reserved crushed peppermint on top. Refrigerate for at least 4 hours, preferably overnight.
  11. Use parchment handles to lift cheesecake out of pan. Slice into squares with a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix after adding eggs to prevent cracks. The jiggle test is key for doneness. Let ganache cool before pouring to avoid melting the cheesecake. Chill at least 4 hours for clean slices. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

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