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Cozy Peppermint Bark Cheesecake Bars

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These Cozy Peppermint Bark Cheesecake Bars are the ultimate holiday dessert, featuring a creamy cheesecake layer on a chocolate cookie crust, topped with semi-sweet and white chocolate bark and crushed candy canes. They’re quick to prepare, use simple ingredients, and are perfect for cookie exchanges or cozy nights in.

Ingredients

Scale
  • 2 cups chocolate cookie crumbs (about 20 Oreos, filling removed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt (if using unsalted butter)
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 cup sour cream, room temperature
  • 2 tablespoons all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup crushed candy canes or peppermint candies (about 6–8 regular candy canes)
  • 1 teaspoon coconut oil or vegetable shortening (divided)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9 inch pan with parchment paper, leaving 2 inches overhang on two opposite sides.
  2. Crush chocolate cookies into fine crumbs. Mix with melted butter, sugar, and salt until like wet sand. Press firmly into pan. Bake 10 minutes, then cool.
  3. Bring water to a boil for water bath. Wrap outside of pan with double layer of aluminum foil.
  4. Beat cream cheese until smooth (2 minutes). Add sugar and beat 2 minutes until fluffy. Add eggs one at a time on low speed just until combined.
  5. Mix in vanilla, peppermint extract, sour cream, and flour on low until smooth.
  6. Pour filling over crust. Place foil-wrapped pan in larger dish. Pour hot water into larger dish until halfway up sides. Bake 40-45 minutes until edges set but center jiggles.
  7. Turn off oven, crack door, let cheesecake cool in oven 1 hour. Remove from water bath, remove foil, cool completely on rack. Refrigerate at least 4 hours or overnight.
  8. Remove cheesecake from pan using parchment handles. Melt semi-sweet chocolate chips with 1/2 teaspoon coconut oil in microwave in 30-second bursts. Spread over cheesecake. Refrigerate 15 minutes.
  9. Melt white chocolate chips with remaining 1/2 teaspoon coconut oil. Spread over semi-sweet layer. Immediately sprinkle crushed candy canes on top, pressing gently.
  10. Refrigerate 30 minutes to set. Slice into bars with a sharp knife, wiping blade clean between cuts. Makes 16 bars.

Notes

The water bath is essential for a creamy, crack-free cheesecake. Use room temperature ingredients for best results. Don’t overmix the eggs. Let chocolate layers set properly before adding the next. Use a hot knife for clean cuts.

Nutrition

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

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