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Judy John

Peppermint Cheesecake Bars

These peppermint cheesecake bars feature a creamy cheesecake layer, refreshing peppermint flavor, and a buttery crust. They are perfect for holiday gatherings, dessert trays, and make-ahead celebrations.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups chocolate cookie crumbs finely crushed
  • 5 tbsp butter melted
Peppermint Cheesecake Filling
  • 16 oz cream cheese softened
  • 2/3 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp peppermint extract adjust to taste
  • 1/2 cup crushed peppermint candies divided
Topping
  • 2 tbsp crushed peppermint candies for garnish

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Baking Pan
  • Cooling Rack
  • Freezer
  • Spatula
  • Tray
  • Oven

Method
 

  1. Preheat the oven and line a baking pan with parchment paper.
  2. Combine cookie crumbs and melted butter. Press firmly into the pan.
  3. Beat cream cheese and sugar until smooth and creamy.
  4. Add eggs and peppermint extract. Mix until fully incorporated.
  5. Fold in crushed peppermint candies and spread filling over the crust.
  6. Bake until set. Cool completely, chill, garnish, and slice into bars.

Notes

For a softer cheesecake texture, avoid overbaking and chill thoroughly. For firmer slices, refrigerate several hours before cutting. Freeze bars in airtight containers for up to 2 months. Handle chilled bars carefully for neat edges. Customize flavor with chocolate drizzle, vanilla extract, or white chocolate chips. Store covered in the refrigerator for up to 5 days.