Description
These Lighter Peppermint Bark Cheesecake Bars are a creamy, festive holiday dessert that feels indulgent but is made with lighter ingredients like Greek yogurt and reduced-fat cream cheese. Topped with dark chocolate and crushed candy canes, they’re a crowd-pleaser that changes minds about healthier desserts.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed fine)
- 2 tablespoons coconut oil, melted (or unsalted butter if you prefer)
- 1 tablespoon maple syrup or honey
- Pinch of salt
- 12 ounces reduced-fat cream cheese, softened
- ½ cup plain Greek yogurt (full-fat or 2% works best)
- ⅓ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 tablespoons all-purpose flour
- ⅓ cup dark chocolate chips (60-70% cocoa)
- 1 teaspoon coconut oil
- ¼ cup crushed candy canes or peppermint candies (about 4–5 regular-sized candy canes)
Instructions
- Preheat your oven to 325°F (160°C). Line your 8×8 pan with parchment paper, leaving some overhang on two sides.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted coconut oil, maple syrup, and salt. Stir until it looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. Bake for 8 minutes, then set aside to cool slightly.
- While the crust cools, make the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down the sides. Add the Greek yogurt and sugar, and beat until combined. Do not overmix.
- Add the eggs one at a time, beating on low speed just until combined. Add the vanilla extract, peppermint extract, and flour. Mix on low until just combined. The batter should be smooth and thick.
- Pour the filling over the crust. Spread evenly to the edges. Give the pan a gentle tap on the counter to release air bubbles. Bake for 28-32 minutes, or until the edges are set but the center still jiggles slightly.
- Cool the cheesecake completely at room temperature (about 1 hour). Then transfer to the refrigerator and chill for at least 4 hours, or overnight.
- Once chilled, make the chocolate topping: Melt the dark chocolate chips and coconut oil together in a small saucepan over low heat, stirring constantly, or microwave in 20-second bursts. Let cool for 2 minutes, then drizzle over the chilled cheesecake.
- Sprinkle the crushed candy canes over the chocolate immediately. Gently press the pieces into the chocolate with your fingers.
- Return the pan to the fridge for 15-20 minutes to let the chocolate set. Then lift the entire block out using the parchment handles. Place on a cutting board and slice into 16 squares. Use a sharp knife and wipe it clean between cuts.
Notes
Room temperature ingredients are essential for a smooth batter. Do not overmix the filling to prevent cracks. No water bath needed for these bars. Chill for at least 4 hours for clean slices. The bars taste even better after 24 hours in the fridge.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 185
- Sugar: 14
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 2
- Protein: 5
Keywords: peppermint bark cheesecake bars, lighter cheesecake, holiday dessert, easy cheesecake bars, peppermint dessert, healthy cheesecake