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Easy Peppermint Cheesecake Bars: Best Holiday Dessert

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These easy peppermint cheesecake bars are the perfect holiday dessert—simple enough for a Tuesday night craving but impressive enough for a Christmas party. With a chocolate cookie crust, creamy peppermint filling, and crunchy candy cane topping, they’re a crowd-pleaser that requires no fancy equipment or water bath.

Ingredients

Scale
  • 24 chocolate sandwich cookies (about 2 cups crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 pinch salt
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 tablespoons all-purpose flour
  • 1/2 cup crushed candy canes (about 6–8 regular candy canes)
  • 1/4 cup white chocolate chips, melted (optional, for drizzling)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Make the crust: Place 24 chocolate sandwich cookies in a food processor and pulse until you have fine crumbs (or crush in a zip-top bag with a rolling pin). Pour crumbs into a medium bowl, add 5 tablespoons melted butter, 2 tablespoons sugar, and a pinch of salt. Stir until the mixture looks like wet sand and holds together when pressed.
  3. Press the crust mixture firmly and evenly into the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  4. Prepare the filling: In a large mixing bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides. Add 3/4 cup sugar and beat for another minute. Add 1/2 cup sour cream and beat until smooth.
  5. Add eggs and flavorings: Lightly beat 2 eggs in a small bowl. With mixer on low, add eggs one at a time, mixing just until incorporated. Add 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract. Mix gently. Add 2 tablespoons flour and mix on low until no white streaks remain.
  6. Pour the filling over the pre-baked crust and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
  7. Bake at 325°F (163°C) for 28-32 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly when shaken.
  8. Turn off the oven and crack the oven door open. Let bars sit in the oven for 10 minutes for gentle cooling. Then remove and cool completely on a wire rack, about 1 hour.
  9. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. When ready to serve, lift bars out using parchment handles. Sprinkle with crushed candy canes. If using white chocolate drizzle, melt 1/4 cup white chocolate chips in the microwave in 20-second intervals, then drizzle over top. Cut into 16 bars using a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth batter. Don’t overmix after adding eggs to prevent cracks. The center should still jiggle when done—overbaking causes cracks. Crush candy canes into a mix of fine powder and small chunks for best texture. Bars are best served cold and can be made up to 3 days ahead. Freeze for up to 3 months without candy cane topping.

Nutrition

Keywords: peppermint cheesecake bars, holiday dessert, easy cheesecake, Christmas dessert, no water bath cheesecake, chocolate cookie crust, candy cane dessert

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