Some desserts look like Christmas before you take a single bite. These peppermint cheesecake bars are one of them: a dark cookie crust, a creamy white chocolate filling, and a ribbon of red that looks like a candy cane turned into dessert.
One 9 × 13-inch pan makes 16 bars, so there’s plenty for a party, a cookie swap, or a quiet night by the tree. (Call them candy cane cheesecake bars if you like. The flavor is the same.) Below, you’ll find the full recipe, plain-language steps, and tips for slicing, storing, and freezing them.
- Why These Peppermint Cheesecake Bars Are Worth the Wait
- What You’ll Need
- How to Make Peppermint Cheesecake Bars
- How Do You Cut Cheesecake Bars Cleanly?
- Peppermint Extract or Peppermint Oil?
- When Should You Add the Candy Canes?
- Tips and Common Mistakes
- How Long Do Peppermint Cheesecake Bars Last?
- Easy Ways to Change Them Up
Why These Peppermint Cheesecake Bars Are Worth the Wait
So what makes these bars special? In short, they’re rich but gentle. White chocolate does most of the sweetening, and just one teaspoon of peppermint extract keeps the mint soft instead of sharp. These white chocolate peppermint cheesecake bars taste like a mint truffle with a cookie base.
They also fit a busy holiday calendar. The pan bakes once, then chills for at least 8 hours, so you can bake today and slice tomorrow. Better yet, the swirl takes only a butter knife, and it looks far fancier than the effort it takes.
What You’ll Need
First, set the cream cheese, eggs, and yolks on the counter so they reach room temperature. Soft cream cheese beats smooth much more easily. After that, everything else comes straight from the pantry.
- 3 cups chocolate cookie crumbs, such as Oreo
- 3/4 cup unsalted butter, melted
- 6 tbsp granulated sugar
- 1/4 tsp salt
- 2 250-g blocks cream cheese, at room temperature
- 3 large eggs, at room temperature
- 2 egg yolks, at room temperature
- 1 1/4 cups sour cream
- 2 1/2 cups white chocolate chips, melted
- 1 tsp peppermint extract or 45 drops peppermint oil
- Red gel food colouring
- Whipped cream
- Crushed candy canes
How to Make Peppermint Cheesecake Bars
Here’s the whole process, start to finish. Read through it once before you begin, because the crust needs to cool while you mix the filling.
How Do You Cut Cheesecake Bars Cleanly?
Chill the pan fully, use a long sharp knife, and clean the blade between cuts. For the neatest edges, dip the knife in hot water and wipe it dry before every slice. Because the recipe lines the pan with parchment, you can also lift the whole slab out first. Leaving a little paper hanging over the sides makes lifting easier.
Peppermint Extract or Peppermint Oil?
Either one works. The recipe calls for 1 teaspoon of extract or 45 drops of peppermint oil, and its author says the oil gives a livelier mint taste. If you use oil, count the drops and stick with the amount listed.
When Should You Add the Candy Canes?
Wait until just before serving. Candy canes tend to soften and bleed color when they sit on a cold, creamy surface for hours, so a last-minute sprinkle keeps the crunch. The recipe doesn’t give an amount, so scatter as much as looks pretty to you.
Tips and Common Mistakes
- Cool the crust completely before pouring in the filling.
- Beat the cream cheese until smooth before adding anything else, then add the eggs one at a time.
- Pull the pan when the center is just set. Ovens differ, so use the 40 to 45 minute window as your guide.
- Swirl with only a few strokes. Too much stirring blends the red into the white.
- Don’t skip the 8-hour chill. It firms the bars so they slice cleanly.
How Long Do Peppermint Cheesecake Bars Last?
Store them covered in the refrigerator for 3 to 4 days, which matches USDA guidance as reported by Food Network. Also, don’t leave cheesecake out for more than 2 hours, since the dairy can spoil.
Can you freeze peppermint cheesecake bars?
Yes. Wrap the bars tightly and freeze them for 1 to 2 months for the best quality. When you’re ready, thaw them in the refrigerator overnight. Add the whipped cream and candy canes after thawing. Serve the bars chilled, straight from the fridge.
Easy Ways to Change Them Up
- Use peppermint oil instead of extract (see the section above).
- Leave out the red gel colouring for an all-white filling.
- Serve each bar with a spoonful of whipped cream on the side.
Can you make a holiday dessert that looks beautiful, tastes amazing, and gets everyone reaching for a second piece? These Peppermint Cheesecake Bars are ready for the challenge! With a rich chocolate cookie crust, creamy peppermint cheesecake filling, and crunchy candy cane topping, every bite brings a little Christmas magic. The hardest part might be waiting for them to chill before cutting into squares! Serve them at your next holiday gathering and see how quickly the plate disappears.
Leave a comment below and let me know whether you swirled yours red or kept them snowy white. Looking for more? Browse my holiday dessert recipes.
Recipe adapted from Peppermint Bark Cheesecake Bars by Camilla Wynne on Chatelaine.
Peppermint Cheesecake Bars
First, set the cream cheese, eggs, and yolks on the counter so they reach room temperature. Soft cream cheese beats smooth much more easily. After that, everything else comes straight from the pantry.
- Total Time: 0 hours
Ingredients
For the crust
- 3 cups chocolate cookie crumbs, such as Oreo
- 3/4 cup unsalted butter, melted
- 6 tbsp granulated sugar
- 1/4 tsp salt
For the filling
- 2 250-g blocks cream cheese, at room temperature
- 3 large eggs, at room temperature
- 2 egg yolks, at room temperature
- 1 1/4 cups sour cream
- 2 1/2 cups white chocolate chips, melted
- 1 tsp peppermint extract or 45 drops peppermint oil
- Red gel food colouring
To finish (optional)
- Whipped cream
- Crushed candy canes
Instructions
Heat the oven and prep the pan
- Place the rack in the center of the oven and heat it to 350°F. Spray a 9 × 13-inch pan with oil, then line it with parchment paper.
Bake the crustx
- Stir the cookie crumbs, melted butter, sugar, and salt together in a medium bowl. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set it aside to cool completely.
Beat the cream cheese
- While the crust cools, beat the cream cheese in a medium bowl with an electric mixer on medium until smooth. Then add the eggs and the yolks one at a time, mixing after each.
Add the sour cream, white chocolate, and mint
- Stir in the sour cream first. Next, stir in the melted white chocolate until everything looks even. Finally, add the peppermint extract (or oil). Melt the chocolate gently, and let it cool a little before it meets the eggs.
Make the red swirl
- Scoop out 1/2 cup of the filling into a small bowl. Pour the rest evenly over the cooled crust. Stir red gel food colouring into the small bowl until you like the shade. Dollop the red filling over the pan, then drag a butter knife through it a few times to marble it.
Bake, cool, and chill
- Bake for 40 to 45 minutes, until just set. The center should no longer look liquid, because the eggs need to bake through. Move the pan to a rack and let it cool completely. Then refrigerate it for at least 8 hours.
Slice and garnish
- Cut the cheesecake into 16 rectangles. Top each one with whipped cream and crushed candy canes if you’d like.
- Prep Time: 20 min
- At least 8 hours: 9 × 13 in.
- Cook Time: 10 min crust + 40–45 min
- Category: Dessert
- Method: Baking
- Cuisine: American