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peppermint bark cheesecake bars - featured image

Easy Peppermint Bark Cheesecake Bars: No-Bake Holiday Recipe

  • Author: Sarah Wasserman
  • Total Time: 6 hours 30 minutes (includes chilling)
  • Yield: 16 bars 1x

Description

These no-bake peppermint bark cheesecake bars feature a crunchy chocolate wafer crust, a light and creamy peppermint cheesecake filling, and a snappy dark chocolate topping studded with crushed candy canes. Perfect for holiday parties and stress-free entertaining.

Ingredients

Scale
  • 2 cups (200g) chocolate wafer crumbs (or 24 chocolate sandwich cookies, finely crushed)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (452g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup (240ml) heavy whipping cream, cold
  • Pinch of salt
  • 1 cup (170g) semi-sweet or dark chocolate chips
  • 1 tablespoon coconut oil or vegetable shortening
  • 1/2 cup (about 60g) crushed candy canes or peppermint candies
  • Optional: 1/4 cup white chocolate chips, melted, for drizzling

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides.
  2. In a medium bowl, combine chocolate wafer crumbs, melted butter, 2 tablespoons sugar, and a pinch of salt. Stir until the mixture resembles wet sand and holds together when pressed.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a flat measuring cup to pack it down. Refrigerate while making the filling.
  4. Pour cold heavy whipping cream into a large chilled bowl. Beat with an electric mixer on medium-high speed until stiff peaks form. Set aside in the refrigerator.
  5. In a large mixing bowl, beat softened cream cheese on medium speed until smooth, about 2 minutes. Scrape down the sides.
  6. Add 1/2 cup sugar, vanilla extract, peppermint extract, and a pinch of salt. Beat on medium speed until combined and smooth, about 1 minute.
  7. Remove whipped cream from the refrigerator. Add one-third of the whipped cream to the cream cheese mixture and gently fold with a silicone spatula until mostly incorporated. Add the remaining whipped cream and fold until no white streaks remain. The mixture should be light and mousse-like.
  8. Remove the pan with the crust from the refrigerator. Spoon the cheesecake filling over the crust and spread into an even layer. Tap the pan gently on the counter to release air bubbles.
  9. Cover the pan tightly with plastic wrap or aluminum foil. Refrigerate for at least 6 hours, preferably overnight.
  10. About 30 minutes before serving, make the topping. In a double boiler or microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 30-second intervals (if using microwave), stirring after each, until completely melted and smooth. Let cool for 5 minutes.
  11. Pour the melted chocolate over the chilled cheesecake and spread into a thin, even layer. Immediately sprinkle crushed candy canes over the chocolate. If using melted white chocolate, drizzle it over the top now.
  12. Return the pan to the refrigerator for at least 30 minutes, or until the chocolate is completely set and firm.
  13. Use the parchment overhang to lift the entire block of cheesecake out of the pan onto a cutting board. Use a sharp knife to slice into bars (4 rows by 4 rows for 16 bars). Wipe the knife clean between slices for the cleanest cuts.

Notes

Room temperature cream cheese is essential for a smooth filling. Do not microwave it. Use coconut oil in the chocolate to ensure a snappy texture. Crush candy canes to a mix of fine powder and small chunks for best texture. Start with 1/2 teaspoon peppermint extract and adjust to taste; the flavor intensifies as it chills. For clean slices, chill the cheesecake overnight and wipe the knife between cuts.

  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 285
  • Sugar: 18
  • Sodium: 180
  • Fat: 19
  • Saturated Fat: 11
  • Carbohydrates: 26
  • Fiber: 1
  • Protein: 3

Keywords: peppermint bark, cheesecake bars, no-bake dessert, holiday dessert, peppermint cheesecake, easy dessert, Christmas dessert

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Find it online: https://flavorfullrecipes.com/easy-peppermint-bark-cheesecake-bars-no-bake-holiday-recipe/