Peppermint Bark Cheesecake Bars – Easy Holiday Cheesecake Treat

Peppermint Bark Cheesecake Bars are one of those holiday desserts that sound fussy but aren’t. Each square brings together a chocolate cookie crust, smooth peppermint cheesecake filling, and crushed peppermint bark on top.

These bars slice clean. They hold up well on a dessert table. They taste like something from a bakery case but are easy to make in your own kitchen. And you’ll learn exactly how to make that happen without stress or surprises.

Why I Keep This Recipe on My December List

This is a Christmas cheesecake that doesn’t need a springform pan or a water bath. That already makes it a winner. But the layers also bring a lot to the table. There’s texture, flavor contrast, and that festive red-and-white finish.

I like having a dessert that can be prepped in the morning and brought out at night without fuss. You can chill it overnight or make it ahead by two or three days. It travels well too, which is useful for office parties or family events.

You’ll get familiar with a few ingredients you probably already know, cream cheese, peppermint extract, sour cream—but I’ll explain why each one matters and how to get the best result from it.

A Chocolate Crust That Actually Supports the Bars

I use crushed chocolate graham crackers or Oreo crumbs as the base. Both work, but there’s a small difference. Oreo crumbs give a denser, more classic dessert bar texture. Graham crackers feel slightly lighter. In my notes, I’ve found that Oreo crumbs hold the shape better when slicing. Especially after a full chill.

The butter binds it all. I add cocoa powder to deepen the chocolate flavor, not to overpower it. It complements the peppermint instead of fighting it. Salt, even just a pinch, keeps the crust from tasting flat.

Cream Cheese and Peppermint, But With Balance

The filling uses two blocks of cream cheese. That’s the backbone. I don’t use low-fat here. Full-fat gives a smooth, even texture when baked. The sugar adds structure, not just sweetness. Eggs hold it together. And the peppermint extract brings that cold-snap feeling you want from a peppermint cheesecake, but only half a teaspoon. Too much and it goes sharp.

Vanilla rounds it out. A little sour cream adds tang and keeps the texture creamy once chilled. It also helps prevent cracks, which I’ve tested across several batches.

For more holiday cheesecake ideas, try these Peppermint Mocha Cheesecake Bars.

White Chocolate That Doesn’t Seize on You

Once chilled, this cheesecake gets topped with melted white chocolate. The texture needs to stay soft enough to cut but firm enough to layer. I stir in a teaspoon of coconut oil when melting the chips. That small step helps prevent clumping and creates a smoother pour.

If you’ve had trouble with white chocolate seizing in the past, use chopped white chocolate bars instead of chips. They melt more evenly. The coconut oil also helps avoid chalky texture once it sets.

You could also try a different style of no-bake topping like in these White Chocolate Peppermint Panna Cotta Cups.

Candy Cane Crunch Without the Sticky Mess

Crushed peppermint candies go on top, right after the white chocolate is spread. Press them in gently so they don’t fall off once the bars are sliced. I crush mine in a zip-top bag using the flat side of a meat mallet. The result: a mix of small shards and powder. That combination gives you both texture and color.

A sprinkle of peppermint just before serving refreshes the surface if the bars sit for a day or two. That keeps them looking fresh on the plate.

If you want more mint dessert inspiration, I also like using the candy topping trick in these Peppermint Oreo Truffles.

One Small Decision That Affects Texture

I’ve tested both graham and Oreo crusts with this recipe. If your event is indoors and the dessert will stay chilled, graham crackers can work just fine. If the bars will sit out a while or be transported, I recommend using Oreo crumbs. They hold up better, especially when sliced into clean squares.

That single decision makes a real difference when serving.

You’ll find a similar crust structure in Peppermint Cheesecake Dip, where texture contrast helps with each bite.

How to Serve These Bars Without Stress

Use parchment paper with overhang on all sides of your baking pan. That’s not just for looks. It makes lifting the bars out much easier. I’ve tried going without and regretted it. Clean cuts depend on a chilled bar and a sharp knife. Wipe the blade after each slice. Don’t skip that step.

I serve these chilled, not frozen. You want the cheesecake creamy, not hard. If you store them for later, use a sealed container with parchment between layers. They’ll keep up to three days.

I also keep a few tucked away for myself. One small square with afternoon coffee hits the spot.

Looking for other layered mint desserts? Try these Peppermint Mocha Pudding Parfaits.

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A Christmas Cheesecake Worth Repeating

There’s something satisfying about a dessert that works every time. This recipe doesn’t rely on tricky techniques or specialty equipment. It brings classic flavors with a little texture, a little shine, and just enough peppermint to wake things up.

I’ve made these bars for school bake sales, neighborhood swaps, and family dinners. Every time, they get eaten before anything else. Every time, someone asks for the recipe. Now it’s yours.

Save it. Share it. And if you make it, tell me how it went.

Pin and Tell Me How Yours Turned Out

If you make these Peppermint Bark Cheesecake Bars, save this to your Christmas desserts board. I’d love to hear in the comments if you tried them, if you changed anything, or if you have questions. This space is better when we bake together.

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