Save This festive peppermint bark cheesecake bar recipe combines two holiday favorites into one spectacular dessert. The rich, creamy cheesecake layer sits on a chocolate cookie crust, while the top features a beautiful swirl of dark and white chocolate infused with peppermint and sprinkled with crushed candy canes for that classic holiday look and flavor.
I created this recipe three Christmases ago when hosting my first holiday party in our new home. The bars disappeared within minutes, and now my friends request them before they even RSVP to my December gatherings.
Ingredients
- For the crust Chocolate wafer or Oreo crumbs: creates a sturdy foundation with rich chocolate flavor that complements the peppermint. Remove cream filling from Oreos if using for a crisper crust.
- Unsalted butter: binds the crumbs together and adds richness. Use good quality butter for best flavor.
- For the cheesecake Cream cheese: the star ingredient should be full fat and room temperature for the creamiest texture. Cold cream cheese will create lumps.
- Granulated sugar: provides just the right sweetness without overpowering.
- Large eggs: give structure and richness to the cheesecake. Bring to room temperature for smoother incorporation.
- Sour cream: adds tanginess and creates that perfect cheesecake texture. Full fat works best.
- Vanilla extract: enhances the overall flavor profile. Use pure rather than imitation for best results.
- For the bark topping Dark chocolate chips: provides rich contrast to the white chocolate. Choose at least 60% cacao for best flavor.
- White chocolate chips: creates the classic peppermint bark look. Use real white chocolate not coating chocolate for proper melting.
- Peppermint extract: delivers that signature holiday flavor. A little goes a long way so measure carefully.
- Crushed candy canes: adds festive color crunch and extra peppermint flavor. Look for purer versions without artificial colors if possible.
Instructions
- Prepare the pan:
- Line your 8x8 baking pan with parchment paper leaving overhang on all sides for easy removal. Preheat oven to 325°F ensuring rack is in center position for even baking.
- Create the crust:
- Combine chocolate crumbs with melted butter in a medium bowl until mixture resembles wet sand. Press firmly and evenly into prepared pan using the bottom of a measuring cup for a smooth compact base. Bake for 8 minutes until set but not burnt. The crust should smell chocolatey but not acrid.
- Mix the cheesecake filling:
- In a large bowl beat softened cream cheese until completely smooth about 2 minutes scraping sides frequently. Add sugar and continue beating until light and fluffy another 2 minutes. Incorporate eggs one at a time making sure each is fully integrated before adding the next. Fold in sour cream and vanilla extract until just combined being careful not to overmix.
- Bake the cheesecake:
- Pour filling over the pre baked crust smoothing the top with an offset spatula. Bake for 22 to 28 minutes until edges are set but center still has slight jiggle when gently shaken. The surface should not be wet or sticky but should not be cracked or browned either. Cool completely in pan on wire rack for about 2 hours.
- Create the peppermint bark topping:
- Melt dark chocolate chips in microwave in 30 second intervals stirring between each until smooth. Stir 1/4 teaspoon peppermint extract into melted chocolate. Repeat process with white chocolate chips and remaining 1/4 teaspoon extract. Working quickly dollop alternating spoonfuls of dark and white chocolate over cooled cheesecake surface. Use a toothpick or skewer to create decorative swirls pulling through both chocolates. Immediately sprinkle with crushed candy canes pressing gently to adhere.
- Chill and serve:
- Refrigerate bars for at least 3 hours or preferably overnight to fully set. Use parchment overhang to lift cheesecake from pan. With a sharp knife dipped in hot water and wiped clean between cuts slice into 16 bars for serving.
Save The crushed candy canes are truly the magical finishing touch on these bars. My niece Emma always begs to be the official candy cane crusher when we make these together. We place the unwrapped candy canes in a zip top bag wrapped in a kitchen towel and she gets to pound away with a rolling pin turning them into festive sparkly bits.
Storage Tips
These cheesecake bars keep beautifully in the refrigerator for up to 5 days. Store them in an airtight container with parchment paper between layers to prevent sticking. The candy cane pieces may soften slightly over time but the flavor remains delicious.
For longer storage you can freeze these bars for up to 2 months. Wrap individual pieces tightly in plastic wrap then place in a freezer safe container. Thaw overnight in the refrigerator before serving.
Ingredient Substitutions
No chocolate wafers or Oreos? Graham crackers work wonderfully as an alternative crust base. Simply add 2 tablespoons of cocoa powder to maintain that chocolate flavor.
For a dairy free version substitute dairy free cream cheese coconut cream for the sour cream and plant based butter for the regular butter. The texture will be slightly different but still delicious.
If you cannot find candy canes out of season crushed starlight mints work perfectly. You can also use peppermint bark pieces instead of making your own chocolate topping for an even quicker preparation.
Serving Suggestions
These festive bars shine on a holiday dessert table alongside other Christmas cookies and treats. For an elegant presentation dust plates with a little cocoa powder before placing each bar.
For a decadent dessert course warm each bar slightly just enough to take the chill off and serve with a small scoop of vanilla ice cream and a drizzle of hot fudge sauce.
These bars also make wonderful gifts. Place two bars in a decorative box lined with parchment paper and tie with a festive ribbon for a homemade treat friends and family will treasure.
Save Seasonal Adaptations
Winter holiday classic as written with peppermint and candy canes
Summer variation substitute crushed Oreos for candy canes and orange extract for peppermint
Fall version use cinnamon chips instead of peppermint and top with caramel drizzle
Pro Tips
- Let cream cheese come to complete room temperature for at least 2 hours before beginning. Cold cream cheese creates lumps that never fully incorporate.
- For the cleanest cuts dip your knife in hot water and wipe dry between each slice. This prevents the chocolate topping from cracking and gives you picture perfect bars every time.
- The key to perfect swirls is working quickly while both chocolates are still warm and fluid. Have your candy cane pieces ready to sprinkle immediately after swirling for best adhesion.
These bars are a festive and delicious treat perfect for any holiday gathering or as a thoughtful homemade gift.
Recipe FAQs
- → How do I prevent the cheesecake surface from cracking?
Allow the bars to cool gradually at room temperature before chilling; avoid overbaking for a smooth finish.
- → Can I substitute Oreos for chocolate wafer crumbs?
Yes, Oreos work well—just use the whole cookie and adjust melted butter as needed for binding.
- → What’s the best way to swirl the chocolates?
Dollop both melted chocolates over the cooled cheesecake, then use a skewer or knife to gently swirl patterns.
- → How should I crush the candy canes?
Pulse candy canes in a food processor until small shards form for a clean look and easier slicing.
- → Is it possible to make these bars ahead?
Yes, they keep well in the refrigerator up to 3 days. Chill thoroughly for clean slices and optimal texture.