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no-bake peppermint cheesecake bars - featured image

No-Bake Peppermint Cheesecake Bars

  • Author: Sarah Wasserman
  • Total Time: 6 hours 20 minutes (includes chilling)
  • Yield: 16 servings 1x

Description

Creamy, rich cheesecake with cool peppermint on a buttery chocolate crust. A no-bake holiday dessert that’s quick, easy, and perfect for gatherings.

Ingredients

Scale
  • 2 cups (200g) crushed chocolate sandwich cookies (about 20 cookies, filling removed)
  • 5 tablespoons (70g) unsalted butter, melted
  • 1 tablespoon granulated sugar (optional)
  • Pinch of salt (if using unsalted butter)
  • 16 ounces (450g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 1/4 cups (300ml) heavy cream, cold
  • 1/2 cup (60g) powdered sugar, sifted
  • 1/2 cup (80g) crushed candy canes or peppermint candies (about 8–10 regular candy canes)
  • 1/2 cup (120ml) heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/4 teaspoon vanilla extract (for topping)
  • Optional: mini chocolate chips or shaved dark chocolate for garnish

Instructions

  1. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Crush chocolate sandwich cookies into fine crumbs. In a medium bowl, combine crumbs with melted butter, sugar, and salt. Stir until coated. Press firmly into the bottom of the prepared pan. Refrigerate while making filling.
  3. In a large bowl, whip cold heavy cream on medium-high speed until it thickens. Add powdered sugar and vanilla, continue whipping until stiff peaks form. Set aside in fridge.
  4. In another large bowl, beat softened cream cheese with granulated sugar until smooth (2-3 minutes). Scrape sides. Add vanilla and peppermint extracts, beat for 1 minute until well combined.
  5. Fold one-third of whipped cream into cream cheese mixture gently. Repeat with remaining whipped cream until light, airy, and uniform. Do not overmix.
  6. Pour cheesecake filling over chilled crust. Spread evenly. Tap pan gently to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  7. When bars are set, make topping: whip remaining heavy cream with powdered sugar and vanilla until soft peaks form. Spread over chilled cheesecake layer.
  8. Crush candy canes into small pieces. Sprinkle generously over whipped cream topping. Gently press in. Refrigerate for another 30 minutes.
  9. Use parchment handles to lift bars out of pan. Slice into bars with a sharp knife, wiping clean between cuts. Serve cold.

Notes

Cream cheese must be at room temperature to avoid lumps. Chill for at least 6 hours, preferably overnight. Start with 1/4 teaspoon peppermint extract and adjust to taste. Crush candy canes in a bag to contain mess. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 285
  • Sugar: 18
  • Fat: 20
  • Saturated Fat: 12
  • Carbohydrates: 24
  • Protein: 4

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

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