Cool & Creamy Peppermint Cheesecake Bars for the Holidays Recipe

Introduction

These Cool & Creamy Peppermint Cheesecake Bars are a festive treat perfect for the holiday season. With a rich chocolate cookie crust and a smooth, minty cheesecake filling, they offer a delightful balance of flavors and textures. Topped with crushed candy canes, they’re both beautiful and delicious—ideal for sharing or indulging yourself.

Ingredients

• Chocolate sandwich cookies (for the crust)
• Melted butter
• Cream cheese, room temperature
• Granulated sugar
• Eggs
• Sour cream
• Peppermint extract
• Vanilla extract
• Crushed candy canes (for topping)

Instructions

1. Step 1: Preheat your oven and line a baking pan with parchment paper.
2. Step 2: Crush the chocolate sandwich cookies into fine crumbs and mix them with melted butter. Press this mixture firmly into the pan to form the crust. Bake briefly, then let it cool completely.
3. Step 3: Beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each. Then stir in the sour cream, peppermint extract, and vanilla extract.
4. Step 4: Pour the cheesecake filling over the cooled crust and bake until the filling is set but still slightly jiggly in the center.
5. Step 5: Allow the bars to cool completely, then refrigerate for several hours or overnight to set.
6. Step 6: Before serving, sprinkle crushed candy canes on top and cut into bars.

Tips & Variations

• Dip your knife in hot water and wipe it dry between cuts for clean, neat slices.
• Line your pan with parchment paper to easily lift the bars out when slicing.
• Chill the bars overnight for the best texture and flavor.
• Start with a small amount of peppermint extract—about half a teaspoon—to avoid overpowering the cheesecake.
• Try swirling in melted chocolate before baking or adding a tablespoon of espresso powder for a mocha twist.
• Drizzle melted white chocolate over the cooled bars for an elegant, festive finish.

Storage

Store the peppermint cheesecake bars in an airtight container in the refrigerator for up to 5 days. For the best texture and flavor, keep them chilled until ready to serve. To reheat slightly, let them sit at room temperature for about 10 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of peppermint extract?

Yes, you can use regular vanilla extract if you prefer a milder flavor, but the peppermint extract gives these bars their signature holiday taste.

How do I prevent my cheesecake bars from cracking?

Be careful not to overbake; the bars should still jiggle slightly in the center when you remove them from the oven. Also, baking the crust beforehand helps maintain structure and texture.

Cool & Creamy Peppermint Cheesecake Bars for the Holidays Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

These Cool & Creamy Peppermint Cheesecake Bars are a festive holiday treat featuring a crunchy chocolate cookie crust, smooth cream cheese filling infused with refreshing peppermint, and topped with crushed candy canes for a sparkling, wintry finish. Perfectly creamy and easy to slice, they make an impressive yet approachable dessert for any holiday gathering.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 4 hours 60 minutes (including chilling time)
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 24 chocolate sandwich cookies (for the crust)
• 6 tablespoons melted butter

Filling

• 16 oz cream cheese, room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/2 teaspoon peppermint extract
• 1 teaspoon vanilla extract

Topping

• 1/4 cup crushed candy canes

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal of the bars later.
2. Make the Crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the cookie crumbs with melted butter until evenly combined. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake for about 10 minutes to set the crust. Remove from oven and allow it to cool completely.
3. Prepare the Filling: In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, peppermint extract, and vanilla extract until just combined.
4. Bake the Cheesecake: Pour the cream cheese filling evenly over the cooled crust. Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
5. Cool and Chill: Remove the pan from the oven and let it cool completely to room temperature. Once cooled, refrigerate the cheesecake bars for at least 4 hours, preferably overnight, to allow them to fully set and develop flavor.
6. Add Topping and Serve: Before slicing, sprinkle the crushed candy canes evenly over the top. For clean slices, dip a sharp knife in hot water, wipe it dry, and cut into bars. Use the parchment paper to lift the bars out of the pan for easy serving.

Notes

• For cleaner slices, dip a knife in hot water and wipe it dry between cuts.
• Use parchment paper to lift the bars out of the pan easily for neat edges.
• Chill the bars overnight for the best texture and enhanced flavor.
• Adjust peppermint extract to taste; start with half a teaspoon as it is potent.

Keywords: peppermint cheesecake bars, holiday dessert, Christmas dessert bars, creamy cheesecake, chocolate cookie crust, festive dessert, peppermint candy dessert, make-ahead dessert