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Creamy Peppermint Bark Cheesecake Bars

Peppermint Bark Cheesecake Bars - featured image
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These festive cheesecake bars feature a crunchy chocolate cookie crust, creamy peppermint-infused cheesecake filling, and a colorful topping of peppermint bark and candies. Perfect for holiday gatherings, gifting, or cozy nights in, they deliver nostalgic comfort with every bite.

Ingredients

Scale
  • 24 chocolate sandwich cookies (Oreo-style), crushed
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup peppermint bark, chopped
  • 1/4 teaspoon salt
  • 1/2 cup white chocolate chips (optional, for drizzling)
  • 1/3 cup crushed peppermint candies or candy canes
  • Extra peppermint bark, chopped (for garnish, optional)

Instructions

  1. Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting. Preheat oven to 325°F (163°C).
  2. Crush chocolate sandwich cookies into fine crumbs using a food processor or zip bag and rolling pin. Mix crumbs with melted butter until evenly coated. Press mixture firmly into the bottom of the pan for an even layer. Bake crust for 10 minutes, then let cool slightly.
  3. In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth and fluffy (about 2-3 minutes). Scrape down the bowl to catch any lumps.
  4. Beat in eggs, one at a time, mixing on low after each addition. Add sour cream, vanilla extract, peppermint extract, and salt. Mix until just combined; do not overmix.
  5. Gently fold in chopped peppermint bark with a spatula.
  6. Pour cheesecake filling over the cooled crust, smoothing the top. Bake for 35-40 minutes, or until edges are set and center has a slight jiggle.
  7. Remove from oven and let bars cool to room temperature. Refrigerate for at least 4 hours, or overnight, for best texture.
  8. Once chilled, drizzle with melted white chocolate chips, then sprinkle crushed peppermint candies and extra peppermint bark on top. Let chocolate set before slicing.
  9. Lift bars using parchment overhang. Cut into squares (about 18-24 pieces). For clean edges, wipe your knife between cuts.

Notes

For gluten-free, use gluten-free sandwich cookies for the crust. For dairy-free, substitute vegan cream cheese and coconut yogurt. Chill bars thoroughly for clean slices. If cracks appear, cover with toppings. Bars can be made ahead and freeze well. For a stronger mint flavor, add a touch more peppermint extract, but use sparingly.

Nutrition

Keywords: peppermint bark, cheesecake bars, holiday dessert, Christmas, easy baking, festive treats, mint chocolate, potluck, cookie exchange

Find it online: https://avabake.com/creamy-peppermint-bark-cheesecake-bars-easy-holiday-dessert-recipe/