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Easy Peppermint Bark Cheesecake Bars: Best Holiday Dessert

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These Easy Peppermint Bark Cheesecake Bars combine the classic flavors of peppermint bark—crunchy candy cane pieces, rich dark chocolate, and cool mint—with a smooth, creamy cheesecake layer. They come together in under an hour and are perfect for holiday parties or a cozy night in.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 2 tablespoons all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons coconut oil or vegetable shortening
  • ½ cup crushed candy canes or peppermint candies (about 6–8 regular-sized candy canes)
  • Optional: ¼ cup white chocolate chips (for drizzling)

Instructions

  1. Preheat your oven to 325°F (163°C). Line your 9×9 baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir with a fork until every crumb is moistened. Press this mixture firmly into the bottom of your prepared pan.
  3. Bake the crust for 10 minutes until lightly golden and fragrant. Set aside to cool. Leave the oven on.
  4. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth—about 2 minutes. Scrape down the bowl and beaters. Add the sugar and beat for another 2 minutes until fluffy. Add the eggs one at a time, beating on low after each addition just until combined. Stir in the vanilla extract, peppermint extract, and flour until just combined.
  5. Assemble the bars: Pour the cheesecake filling over the pre-baked crust. Spread evenly with a spatula. Give the pan a gentle tap on the counter to release air bubbles.
  6. Bake the cheesecake for 30-35 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 15 minutes.
  7. Cool completely: Remove the pan from the oven and let it cool on a wire rack for 1 hour. Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
  8. Make the chocolate layer: In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until completely smooth and glossy. Let it cool for 5 minutes.
  9. Add the chocolate and peppermint: Pour the melted chocolate over the chilled cheesecake and spread into an even layer. Immediately sprinkle the crushed candy canes over the top. Press them in gently. If using white chocolate drizzle, melt those chips the same way and drizzle with a fork or small piping bag.
  10. Chill and slice: Return the pan to the refrigerator for at least 30 minutes to set the chocolate. Then use the parchment handles to lift the entire block out. Place on a cutting board and slice into 16 even bars. Wipe the knife clean between cuts for the prettiest presentation.

Notes

Room temperature ingredients are crucial for a smooth texture. Don’t overmix the filling to avoid cracks. For a water bath shortcut, place a small oven-safe dish filled with hot water on the rack below the cheesecake. Crush candy canes in a zip-top bag with a rolling pin for a mix of small pieces and chunks. Let the chocolate cool for 5 minutes before pouring to prevent melting the cheesecake top.

Nutrition

Keywords: peppermint bark, cheesecake bars, holiday dessert, easy dessert, peppermint cheesecake, Christmas dessert

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