These no-bake peppermint bark cheesecake bars layer a crisp chocolate cookie crust, a silky chocolate cheesecake filling, and a cool peppermint cheesecake topping. Make them the day before a Christmas party so the bars have plenty of time to set.
Table of Contents
Recipe at a Glance
- Yield: 16 bars
- Prep time: 25 minutes
- Bake/cook time: No baking
- Chill time: At least 6 hours
Why You’ll Love This Christmas Recipe
A festive combination of familiar holiday flavors, easy-to-follow preparation, and a beautiful finished dessert for sharing. Read through all the steps before starting and measure ingredients in advance.
Ingredients
- 24 chocolate sandwich cookies (about 260 g), finely crushed
- 5 tablespoons (70 g) unsalted butter, melted
- 16 oz (454 g) full-fat block cream cheese, softened
- 3/4 cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract, plus more to taste
- 1 1/2 cups (360 ml) cold heavy whipping cream
- 5 oz (140 g) semisweet chocolate, melted and cooled until barely warm
- 3 oz (85 g) white chocolate, melted and cooled until barely warm
- 1/3 cup crushed peppermint candy canes, divided
How to Make No-Bake Peppermint Bark Cheesecake Bars
- 1. Line an 8-inch square pan with parchment, leaving an overhang on two sides. Mix cookie crumbs with melted butter and press firmly into an even base. Refrigerate while making the filling.
- 2. Beat the softened cream cheese, powdered sugar, and vanilla until completely smooth. In a separate chilled bowl, whip the cold cream to stiff peaks.
- 3. Fold whipped cream into the cream cheese mixture in two additions, using a spatula to keep the filling airy. Divide the mixture into two roughly equal portions.
- 4. Fold the cooled semisweet chocolate into one portion. Spread this chocolate cheesecake layer evenly over the chilled crust.
- 5. Fold peppermint extract and cooled white chocolate into the second portion. Taste and add only a drop more peppermint if needed; it can quickly become overpowering.
- 6. Spread the peppermint filling over the chocolate layer. Sprinkle with about half of the crushed candy canes. Cover and refrigerate at least 6 hours, preferably overnight, until firm.
- 7. Lift the slab out by the parchment and cut into 16 squares with a sharp knife wiped clean between cuts. Add the remaining candy cane pieces immediately before serving for the best crunch.
Tips for Best Results
- Use full-fat block cream cheese rather than spreadable cream cheese for a firmer set.
- Let melted chocolate cool until barely warm before folding it into the filling.
- For neat slices, chill thoroughly and clean the knife between cuts.
- Candy canes soften as they sit on moist filling, so reserve some for serving.
Storage and Make-Ahead Tips
Cover and refrigerate for up to 4 days. For longer storage, freeze individual bars without the final candy topping for up to 1 month; thaw overnight in the refrigerator.
Frequently Asked Questions
Can I make these cheesecake bars ahead?
Yes. Prepare the bars the day before serving and add the final crushed candy cane garnish just before serving.
Do these bars contain gelatin?
No. Firmly whipped cream, full-fat cream cheese, chocolate, and a long chill help the bars hold their shape.
Can I use peppermint oil instead of extract?
Peppermint oil is much more concentrated. Use only a product-specific, food-safe conversion rather than substituting it measure for measure.
More Christmas Baking Inspiration
Pair this recipe with other festive cookies, cakes, and holiday dessert bars for a varied Christmas dessert table.
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Pinterest description: Chocolate cookie crust, creamy peppermint cheesecake, and festive candy cane crunch make these no-bake cheesecake bars a beautiful Christmas dessert. Save this recipe for your holiday baking list.