Cool & Creamy Peppermint Cheesecake Bars for the Holidays Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
