Close-up of creamy peppermint cheesecake bars with crushed candy canes on top and a rich chocolate cookie crust.

Peppermint Bark Cheesecake Bars

by

Easy holiday cheesecake treat with festive flair 🎄

If you love peppermint bark and cheesecake, get ready to fall in love with the ultimate holiday mash-up Peppermint Bark Cheesecake Bars! These bars combine a buttery chocolate cookie crust, creamy peppermint cheesecake filling, and a layer of rich chocolate ganache topped with crushed candy canes. ❄️✨ They’re easy to make, perfectly portioned for parties, and absolutely stunning on any dessert table. Whether you’re baking for Christmas gatherings or gifting festive treats, these bars bring the perfect mix of elegance and indulgence from Emma’s Cake Studio! ❤️🎅

Time Breakdown

  • Prep Time: 20 minutes
  • Bake Time: 35 minutes
  • Chill Time: 3 hours
  • Total Time: 3 hours 55 minutes
  • Servings: 16 bars

Ingredients List

For the Crust

  • 24 chocolate sandwich cookies (like Oreos), crushed
  • 5 tablespoons melted butter

For the Cheesecake Filling

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ½ cup crushed candy canes (plus more for topping)

For the Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 1 tablespoon butter

Garnish

  • Crushed candy canes
  • White chocolate drizzle (optional)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • 9×9-inch baking pan
  • Parchment paper
  • Mixing bowls (large and medium)
  • Hand or stand mixer
  • Measuring cups & spoons
  • Rubber spatula
  • Small saucepan (for ganache)
  • Offset spatula (for spreading layers)

Step-by-Step Beginner-Friendly Instructions

  1. Preheat & prep: Preheat oven to 325°F (160°C). Line a 9×9-inch pan with parchment paper, leaving an overhang for easy removal.
  2. Make crust: Combine crushed cookies with melted butter. Press evenly into the bottom of the pan and bake for 8 minutes. Let cool slightly. 🍫
  3. Mix cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing until just combined. Stir in sour cream, vanilla, and peppermint extract.
  4. Add candy canes: Fold in crushed candy canes for a festive crunch. 🍬
  5. Bake: Pour the filling over the crust and bake for 30–35 minutes, or until the center is set but slightly jiggly. Cool completely at room temperature.
  6. Prepare ganache: Heat cream and butter until steaming (not boiling). Pour over chocolate chips, let sit for 2 minutes, then stir until smooth.
  7. Top & chill: Spread ganache over cooled cheesecake. Sprinkle with crushed candy canes and chill for at least 3 hours (or overnight) before cutting into bars.
  8. Serve & enjoy: Slice into squares and drizzle with melted white chocolate if desired. 🎄✨

Pro Tips

  • Smooth slices: Warm your knife under hot water before slicing for perfect, clean bars.
  • Make ahead: These bars are even better the next day store refrigerated up to 4 days.
  • Freezing tip: Freeze bars (without toppings) for up to 1 month, then thaw and decorate fresh.
  • Flavor twist: Add a chocolate crust layer of brownie instead of cookies for a richer dessert! 🍫

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 bar2904g26g19g0g22g