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Cozy Peppermint Bark Cheesecake Bars: Easy Holiday Dessert

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These cozy peppermint bark cheesecake bars feature a buttery chocolate cookie crust, a silky cheesecake layer, and a topping of semi-sweet chocolate and crushed peppermint. They’re the perfect easy holiday dessert that tastes like a hug you can eat.

Ingredients

Scale
  • 24 chocolate sandwich cookies (about 2 cups finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 2 tablespoons all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil
  • 1/2 cup crushed peppermint candies (about 12–15 candy canes)
  • 1/2 cup white chocolate chips (optional, for drizzling)

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with nonstick spray.
  2. Make the crust: Crush chocolate sandwich cookies into fine crumbs. In a medium bowl, combine crumbs with melted butter and 2 tablespoons sugar. Stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat cream cheese with 3/4 cup sugar until smooth and creamy. Add sour cream and vanilla extract; beat until combined. Add eggs one at a time, beating on low speed after each addition. Fold in flour until just combined.
  4. Assemble and bake: Pour cheesecake filling over warm crust and spread evenly. Tap pan gently on counter to release air bubbles. Bake for 35-40 minutes, until edges are set and center jiggles slightly. Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight.
  5. Make the topping: Melt semi-sweet chocolate chips with coconut oil in a double boiler or microwave in 20-second bursts. Spread melted chocolate evenly over chilled cheesecake. While chocolate is still wet, sprinkle crushed peppermint candies over top and press gently.
  6. Optional white chocolate drizzle: Melt white chocolate chips with a tiny splash of coconut oil. Drizzle over peppermint layer. Let set at room temperature for 30 minutes, then refrigerate for 30 minutes to firm up.
  7. Slice and serve: Lift bars out of pan using parchment handles. Use a sharp knife to cut clean slices, wiping knife between cuts.

Notes

Room temperature ingredients are crucial for a smooth cheesecake layer. Don’t overmix the filling once eggs are added to prevent cracks. Chill bars for at least 4 hours before slicing. For clean slices, use a hot knife and wipe between cuts. 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

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