Creamy Peppermint Bark Cheesecake Bars – Easy Holiday Dessert Recipe

There’s something magical about the holidays—the twinkle of lights, the crisp scent of peppermint swirling through the air, and, let’s face it, the wild anticipation of dessert. The first time I pulled a batch of Creamy Peppermint Bark Cheesecake Bars fresh from the oven, the kitchen was filled with that unmistakable cool-minty aroma mingling with rich chocolate and creamy cheesecake. I just stood there, breathing it in, the kind of moment where you pause, take a deep breath, and smile because you know you’re onto something truly special.

I remember being knee-high to a grasshopper, watching my grandma break peppermint sticks for her famous bark. Years later, I tried to recreate that nostalgic flavor in something a little more decadent—and that’s how these cheesecake bars came to be. Honestly, I wish I’d thought of this sooner! They’re dangerously easy, with a layer of crunchy chocolate, silky cheesecake, and a festive burst of peppermint.

My family couldn’t stop sneaking bites off the cooling rack (I can’t really blame them). My youngest declared them “the best holiday treat ever,” and even my husband, who usually skips sweets, asked for seconds. These bars have become a staple for gifting, potlucks, and cozy nights in—pure, nostalgic comfort baked into every bite. They brighten up a Pinterest cookie board, too (trust me, they’re showstoppers!).

After testing this recipe more times than I’d like to admit (in the name of research, of course), I can promise you: Creamy Peppermint Bark Cheesecake Bars feel like a warm hug in winter and a cool, refreshing treat all at once. You’re going to want to bookmark this one—and maybe hide a few bars for yourself!

Why You’ll Love This Recipe

When it comes to holiday baking, you know what makes a recipe a keeper? It’s all about taste, simplicity, and that wow factor. As a longtime baker and peppermint lover, I’ve put these Creamy Peppermint Bark Cheesecake Bars through their paces. Here’s why you’ll be hooked after the first bite:

• Quick & Easy: Comes together in under an hour (plus chill time), perfect for those busy holiday evenings or last-minute party prep.
• Simple Ingredients: No specialty shopping required; most of these are pantry staples you probably already have.
• Perfect for Holiday Gatherings: These cheesecake bars make a festive centerpiece for potlucks, cookie exchanges, or Christmas brunches.
• Crowd-Pleaser: Kids, grown-ups, and even picky eaters rave about the creamy texture and minty chocolate crunch.
• Unbelievably Delicious: The combo of creamy cheesecake, cool peppermint, and crunchy bark is next-level comfort food.

What sets these bars apart? Unlike other cheesecake bar recipes, I blend real peppermint bark right into the batter and use crushed candies for a colorful, crunchy topping. The secret is using a gentle swirl technique—so every bite gets that perfect balance of chocolate, mint, and tangy cream cheese. You won’t end up with dry or crumbly bars here, just pure holiday bliss.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food, but with a fresh holiday twist. Whether you’re impressing guests or just treating yourself, these bars turn a simple dessert into a memorable moment. And, let’s be honest, anything that combines peppermint and cheesecake is bound to become a new tradition.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few holiday favorites thrown in for that extra festive flair. Here’s what you’ll need for your Creamy Peppermint Bark Cheesecake Bars:

• For the crust:
  • Chocolate sandwich cookies (about 24 cookies, crushed – think Oreo-style)
  • Unsalted butter, melted (6 tbsp / 85g)
• For the cheesecake filling:
  • Cream cheese, softened (16 oz / 450g – I use Philadelphia for best texture)
  • Granulated sugar (3/4 cup / 150g)
  • Large eggs, room temperature (2)
  • Sour cream (1/2 cup / 120g – adds tang and creaminess)
  • Pure vanilla extract (2 tsp)
  • Peppermint extract (1/2 tsp – go light, it’s potent!)
  • Peppermint bark, chopped (1 cup / 150g – Ghirardelli or homemade works great)
  • Salt (1/4 tsp – balances sweetness)
• For the topping:
  • White chocolate chips (1/2 cup / 85g – optional but lovely for drizzling)
  • Crushed peppermint candies or candy canes (1/3 cup / 50g)
  • Extra peppermint bark, chopped (for garnish, optional)

Ingredient notes: If you need a gluten-free crust, swap the cookies for gluten-free sandwich cookies. For dairy-free, use vegan cream cheese and coconut yogurt instead of sour cream. In a pinch, chocolate graham crackers make a solid crust base, too.

When choosing peppermint bark, go for a brand with visible chocolate layers and crunchy peppermint bits—I’ve found Ghirardelli delivers the best texture, but homemade works in a pinch (and feels extra festive!).

Pro tip: If you love a stronger mint flavor, add a touch more extract, but don’t overdo it—peppermint can overpower quickly. For a seasonal twist, swap in crushed holiday cookies or chocolate chips for the topping. These bars are as flexible as they are delicious!

Equipment Needed

You don’t need a fancy kitchen setup for these Creamy Peppermint Bark Cheesecake Bars. Here’s what I use, plus a couple of handy alternatives:

• 9×13-inch baking pan (standard size, but an 8×8-inch works for thicker bars—just increase baking time slightly)
• Mixing bowls (at least two: one for crust, one for filling)
• Electric mixer or stand mixer (hand mixer works fine—just make sure the cream cheese is softened)
• Measuring cups and spoons (accuracy is key for cheesecake!)
• Rubber spatula (for folding and scraping every last bit of batter)
• Parchment paper (for easy lifting and less mess)
• Rolling pin or food processor (for crushing cookies—if you don’t have either, a sturdy zip bag and a can will do the job)

I’ve tried making these bars with just a whisk—let’s just say, save your arms and use an electric mixer. If you’re working with older pans, line them well to avoid sticking. Dollar store spatulas and bowls can get the job done, but if you invest in a sturdy pan, you’ll thank yourself later.

Maintenance tip: Wash your mixer attachments right after the cream cheese step. (Sticky cheese can be stubborn!) And if you’re using a glass pan, reduce the oven temp by 25°F (about 15°C) for even baking.

Preparation Method

1. Prep the pan: Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later. Preheat your oven to 325°F (163°C).
2. Make the crust: Crush the chocolate sandwich cookies into fine crumbs (use a food processor or zip bag and rolling pin). Mix crumbs with melted butter (6 tbsp / 85g) until evenly coated. Press mixture firmly into the bottom of the pan—try to get an even layer. Bake crust for 10 minutes, then let cool slightly (it should smell chocolatey and feel set).
3. Prepare the cheesecake filling: In a large mixing bowl, beat softened cream cheese (16 oz / 450g) with granulated sugar (3/4 cup / 150g) until smooth and fluffy—about 2-3 minutes. Scrape down the bowl to catch any lumps.
4. Add wet ingredients: Beat in eggs (2), one at a time, mixing on low after each addition. Add sour cream (1/2 cup / 120g), vanilla extract (2 tsp), peppermint extract (1/2 tsp), and salt (1/4 tsp). Mix until just combined—don’t overmix, or the bars can crack.
5. Fold in peppermint bark: Gently fold in chopped peppermint bark (1 cup / 150g) with a spatula. The batter should look creamy with little bits of chocolate and peppermint peeking through.
6. Pour and bake: Pour cheesecake filling over the cooled crust, smoothing the top. Bake for 35-40 minutes, or until the edges are set and the center still has a slight jiggle. If you see browning or bubbles, it’s almost done. (Don’t panic if it puffs a bit—it’ll settle as it cools!)
7. Cool and chill: Remove from oven and let the bars cool to room temperature. Refrigerate for at least 4 hours, or overnight, for best texture. The bars will firm up and slice cleanly.
8. Decorate: Once chilled, drizzle with melted white chocolate chips (1/2 cup / 85g), then sprinkle crushed peppermint candies (1/3 cup / 50g) and extra peppermint bark on top. Let the chocolate set before slicing.
9. Slice and serve: Lift bars using parchment overhang. Cut into squares (about 18-24 pieces). For clean edges, wipe your knife between cuts.

Troubleshooting tips: If your crust seems crumbly, add another tablespoon of melted butter. If the cheesecake cracks—don’t worry! The topping covers it all. Bars sticking? Be sure your pan is well-lined. If your peppermint bark melts too much while baking, chill it before folding into batter.

Sensory cues: The filling should be smooth and just a little glossy before baking. After chilling, the bars should be firm, creamy, and easy to slice. (The hardest part is waiting for them to chill!)

Efficiency tip: Crush cookies and chop bark while the crust bakes for a smoother workflow. And if you’re in a hurry, chill bars in the freezer for 1 hour, then finish in the fridge.

Cooking Tips & Techniques

Baking cheesecake bars isn’t rocket science, but a few professional tricks can make your Creamy Peppermint Bark Cheesecake Bars truly stellar. Here’s what I’ve learned from trial, error, and a few kitchen mishaps:

• Room temperature ingredients: Start with softened cream cheese and room-temp eggs. Cold ingredients can cause lumps and uneven mixing.
• Don’t overmix: Mix just until smooth after adding eggs and sour cream. Overmixing introduces air, which can lead to cracks and a dry texture.
• Bake low and slow: Cheesecake prefers gentle heat. Stick to 325°F (163°C)—higher temps can cause browning or gaps.
• Chill thoroughly: Bars need at least 4 hours in the fridge to set. If you rush it, they’ll be messy and hard to slice (trust me, I’ve made that mistake).
• Use a sharp knife: For clean cuts, dip your knife in hot water and wipe after each slice. It’s a little extra work, but worth it for picture-perfect bars.
• Cover cracks with toppings: If your bars crack, don’t sweat it! The peppermint bark and crushed candy hide everything.
• Multitasking: Prep the crust while your cream cheese softens, and chop bark while the crust bakes. Streamlines the process and saves precious holiday minutes.

I’ve burned a batch or two by using a glass pan at the standard oven temp—lower the temp by 25°F (15°C) if using glass, or check early. If you forget to line your pan, bars might stick, but a thin spatula usually helps. For consistent results, measure ingredients accurately and let bars cool fully before slicing.

Above all, don’t stress the small stuff. These bars are forgiving, and the holiday cheer they deliver more than makes up for the odd imperfection!

Variations & Adaptations

One of my favorite things about Creamy Peppermint Bark Cheesecake Bars is how flexible they are. Here are a few fun ways to switch things up—whether you’re working around dietary needs or just want to shake up the flavor:

• Gluten-Free: Use gluten-free chocolate sandwich cookies for the crust. I’ve tried this with Kinnikinnick cookies—works beautifully!
• Dairy-Free: Substitute vegan cream cheese, coconut yogurt for sour cream, and plant-based butter. Daiya makes a great dairy-free cream cheese if you’re in a pinch.
• Seasonal twist: Swap peppermint bark for crushed holiday cookies (think gingerbread or snickerdoodle). It’s a cozy alternative when you want something different.
• Chocolate overload: Add mini chocolate chips to the filling and drizzle with dark chocolate instead of white for a richer bite.
• Nutty crunch: Toss in a handful of toasted chopped almonds or pecans for texture and warmth.

If you prefer milder mint, reduce the peppermint extract or swap for orange extract for a citrusy spin. For a lighter version, use low-fat cream cheese and Greek yogurt. I once made these bars with a graham cracker crust and a sprinkle of cinnamon—it was a hit at our neighborhood cookie swap!

Allergen notes: For nut-free, skip any nut additions and double-check your peppermint bark. For egg-free, try a flaxseed egg substitute (1 tbsp flaxseed + 3 tbsp water per egg)—the texture is a little softer, but still delicious.

Serving & Storage Suggestions

For best flavor, serve these Creamy Peppermint Bark Cheesecake Bars slightly chilled—straight from the fridge, but not icy cold. The creaminess shines and the peppermint flavor pops! Stack them on a festive platter, scatter a few extra crushed candies for sparkle, and you’ve got a holiday showstopper.

Pair with hot cocoa, coffee, or even a glass of milk (kids love it!). They’re ideal for potlucks, holiday parties, or a cozy dessert after Christmas dinner. For a full dessert spread, serve alongside gingerbread cookies or chocolate-dipped strawberries.

Storage: Store bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual bars wrapped tightly in plastic wrap and foil—just thaw overnight in the fridge before serving. The peppermint flavor actually intensifies after a day or two, making leftovers even better.

To reheat (if you must), microwave a bar for 10-15 seconds, but honestly, they’re best served cool. If you’re gifting these, package slices in parchment and cellophane for a festive touch. (They hold up well on cookie trays, too!)

Nutritional Information & Benefits

Each Creamy Peppermint Bark Cheesecake Bar (about 1/18th of the pan) contains roughly:

• Calories: 220
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 24g
• Sugar: 17g
• Protein: 3g

Cream cheese and eggs provide a little protein and calcium, while peppermint can help with digestion (a nice bonus after big holiday meals). Using dark chocolate bark bumps up the antioxidant profile, and you can lighten things up with lower-fat cream cheese or Greek yogurt.

Dietary notes: Gluten-free and dairy-free options are easy with the substitutions above. Contains dairy, eggs, and possible tree nuts (if using nutty bark). If you’re watching sugar, try a reduced-sugar chocolate bark or use stevia-sweetened cookies for the crust.

From a wellness perspective, these bars are a treat—perfect for enjoying in moderation and sharing with loved ones. I always say, balance is key, especially during the holidays!

Conclusion

If you’re searching for the ultimate holiday dessert, Creamy Peppermint Bark Cheesecake Bars are the answer. They’re easy, festive, and hit all the right notes—creamy, minty, and just a little bit nostalgic. Whether you’re baking for a crowd, gifting a tray to friends, or sneaking a midnight snack, these bars deliver every time.

Honestly, I love how adaptable this recipe is. You can make it gluten-free, dairy-free, or amp up the chocolate. There’s no wrong way! My favorite thing is seeing everyone’s eyes light up at the first bite—it’s moments like those that make holiday baking worth it.

Try these bars, share your own twists in the comments, and tag your creations on social media. I’d love to see how you make this recipe your own! Wishing you a season full of sweet memories and plenty of peppermint cheer!

Frequently Asked Questions

Can I make Creamy Peppermint Bark Cheesecake Bars ahead of time?

Absolutely! These bars actually taste better after a day in the fridge. Make them up to 2 days ahead and store in an airtight container until ready to serve.

Can I freeze these cheesecake bars?

Yes, you can freeze them! Wrap individual bars tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

What if I don’t have peppermint bark?

No worries! Use chocolate chips and crushed peppermint candies as a substitute. The flavor will still be festive and delicious.

How do I keep my cheesecake bars from cracking?

Mix the batter gently and avoid overbaking. Chill thoroughly before slicing. If cracks happen, just cover with toppings—no one will notice!

Is it possible to make these bars gluten-free or dairy-free?

Yes! Swap the crust for gluten-free cookies, and use vegan cream cheese and coconut yogurt for the filling. You won’t miss out on flavor, I promise!

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