Peppermint Cheesecake Bars Recipe

Name: Peppermint Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups finely crushed chocolate wafer cookies; 1/2 cup butter, melted; 3 tablespoons sugar; 1 cup semi-sweet chocolate chips; 1 1/2 cups heavy whipping cream, divided; 2/3 cup heavy whipping cream, divided; 2 (8 ounce) packages cream cheese, softened; 2 teaspoons peppermint extract; 1 cup confectioners' sugar; red food coloring (optional); 2/3 cup coarsely crushed peppermint candy cane, plus additional for garnish

Servings: persons

2 cups finely crushed chocolate wafer cookies
1/2 cup butter, melted
3 tablespoons sugar
1 cup semi-sweet chocolate chips
1 1/2 cups heavy whipping cream, divided
2/3 cup heavy whipping cream, divided
2 (8 ounce) packages cream cheese, softened
2 teaspoons peppermint extract
1 cup confectioners' sugar
red food coloring (optional)
2/3 cup coarsely crushed peppermint candy cane, plus additional for garnish

1
Crust:
2
In a medium bowl, combine crushed chocolate wafer cookies, melted butter and sugar. Press mixture into bottom of an ungreased 13 x 9-in baking pan; set aside.
3
Chocolate Layer:
4
In a saucepan, melt chocolate chips and 2/3 cup heavy whipping cream, stirring occasionally. Pour chocolate mixture over crust and spread evenly to cover. Place in freezer for 20-25 minutes.
5
Peppermint Filling:
6
In a medium bowl, using an electric mixer set on medium-high, whip remaining 1 1/2 cup heavy cream until thick and fluffy; set aside.
7
In another bowl beat cream cheese with an electric mixer until fluffy. Add peppermint extract, confectioners' sugar, and if desired a few drops of red food coloring. Beat until mixture is smooth. Stir in crushed peppermint candy canes. Fold in whipped cream until just mixed. Spread evenly over chocolate layer. Sprinkle with more crushed candy canes if desired.
8
Cover pan and freeze for 4 hours.
9
This dessert can be served at room temperature or frozen. If desired, garnish each square with a peppermint candy.

1957

kcal

Calories

137

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups finely crushed chocolate wafer cookies, 1/2 cup butter, melted, 3 tablespoons sugar, 1 cup semi-sweet chocolate chips, and more.

Yes, Peppermint Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peppermint Cheesecake Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions