If you’ve ever had that classic holiday candy, peppermint bark, and thought, ‘This would be even better as a creamy cheesecake,’ then friend, you are in for a treat. These Peppermint Bark Cheesecake Bars are the perfect marriage of two beloved desserts. They feature a fudgy chocolate crust, a rich and velvety no-bake cheesecake layer swirled with chocolate, and a festive topping of crushed candy canes. They capture all the magic of the season in one perfectly snackable dessert that’s as fun to make as it is to eat. They’re a true showstopper that’s surprisingly simple to pull off.
Why You’ll Love This Recipe
Oh, where do I start? First off, these bars are a complete no-bake situation. That means you can whip them up without ever turning on your oven—a total lifesaver during the hectic holiday season when the stove is already working overtime. They come together quickly, and waiting for them to set in the fridge is honestly the hardest part. The combination of cool, creamy cheesecake, rich chocolate, and the refreshing crunch of peppermint is just… *chef’s kiss*. So good. And let’s be honest, anything you can cut into bars and serve without needing a plate and fork is a win in my book for easy entertaining. This no bake Christmas recipe is destined to become a new tradition.
Ingredients
- For the Crust:
- 2 cups chocolate graham cracker crumbs (about 16 full sheets): Creates a sturdy, fudgy base.
- 1/2 cup unsalted butter, melted: Binds the crumbs together for the perfect texture.
- 1/4 cup granulated sugar: Adds a touch of sweetness to balance the chocolate.
- For the Cheesecake Filling:
- 16 oz (two blocks) full-fat cream cheese, softened: The rich, tangy foundation of the filling.
- 1 cup powdered sugar: Dissolves easily for a super smooth, non-grainy filling.
- 1 tsp pure vanilla extract: Enhances all the other flavors beautifully.
- 1/2 tsp peppermint extract: Gives that unmistakable, festive minty flavor.
- 1 1/2 cups cold heavy whipping cream: Whipped to create a light and airy mousse-like texture.
- 1/2 cup semi-sweet chocolate chips, melted: For swirling into the filling.
- For the Topping:
- 1/2 cup crushed peppermint candies or candy canes: Provides the signature crunch and holiday look.
- 1/4 cup semi-sweet chocolate chips, melted: For the final decorative drizzle.
Step-By-Step Method
- Prepare the Pan: Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving some overhang on two sides. This creates handles to lift the bars out later for easy slicing.
- Make the Crust: In a medium bowl, stir together the chocolate graham cracker crumbs and sugar. Pour in the melted butter and mix until the crumbs are evenly moistened and resemble wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Pop it in the freezer for 10-15 minutes to set while you make the filling.
- Start the Filling: In a large bowl, use an electric hand mixer to beat the softened cream cheese until it’s completely smooth with no lumps. This is key for a silky texture! Beat in the powdered sugar, vanilla extract, and peppermint extract until everything is well combined.
- Whip the Cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Be careful not to over-whip it into butter!
- Combine: Gently fold the whipped cream into the cream cheese mixture. Use a spatula and fold in a figure-eight motion until no white streaks remain. You want to keep all that air you just whipped in.
- Swirl: Drizzle the 1/2 cup of melted chocolate over the filling. Use a butter knife or a skewer to gently swirl the chocolate through the mixture. Don’t over-mix; you want pretty ribbons of chocolate.
- Assemble: Pour the filling over your chilled crust and spread it into an even layer. Tap the pan gently on the counter to remove any air bubbles.
- Top and Chill: Sprinkle the crushed peppermint candies evenly over the top, pressing down lightly so they stick. Drizzle with the remaining 1/4 cup of melted chocolate. Cover the pan with plastic wrap and refrigerate for at least 6 hours, but preferably overnight, to let it set completely.
- Slice and Serve: Use the parchment paper handles to lift the whole block of cheesecake out of the pan. Place it on a cutting board and use a sharp knife to slice it into bars. For clean cuts, wipe the knife clean between slices.
Equipment Needed
- 8×8 or 9×9 inch square baking pan
- Parchment paper
- Mixing bowls (various sizes)
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
Creative Variations
This hot cocoa cheesecake base is wonderfully adaptable! For a cookies and cream version, swap the chocolate graham crackers for Oreo crumbs (no need to add sugar to the crust) and fold in some extra crushed Oreos into the filling. If you’re a white chocolate fan, use white chocolate chips instead of semi-sweet for the swirl and drizzle. You could even make a fun frozen version by freezing the bars solid and serving them almost like ice cream bars. For a little extra texture, try stirring a handful of mini chocolate chips right into the filling. So many possibilities!
Storage Tips
These bars must be stored in the refrigerator, tightly covered, for up to 5 days. The crushed candy on top will start to weep and lose its crunch after a day or two, but they’ll still taste delicious. You can also freeze them for up to 3 months. I like to place the sliced bars on a parchment-lined baking sheet to freeze them solid first, then transfer them to a freezer-safe bag or container. Thaw in the fridge for a few hours before serving.
Serving Ideas & Pairings
These bars are a star all on their own, but a little dollop of whipped cream and an extra sprinkle of candy cane dust never hurt anybody! They pair wonderfully with a hot cup of coffee to balance the sweetness or a tall glass of cold milk. For a truly decadent Christmas dessert cheesecake experience, crumble a bar over a bowl of vanilla ice cream. They’re the perfect sweet ending to a big holiday meal or a fantastic treat to put out on a dessert platter at a party.
Doneness Test
Since this is a no-bake recipe, ‘doneness’ is all about the set. After the minimum 6-hour chill time, the cheesecake layer should be firm to the touch and not jiggle like a liquid when you gently shake the pan. If it still seems too soft, just give it more time in the fridge. Patience is key here!
FAQs
- Q: Can I make these bars ahead of time?
A: Absolutely! This is an excellent make-ahead no bake Christmas recipe. They need that long chill time anyway, so making them the day before you need them is actually ideal. - Q: My filling turned out runny. What happened?
A: This usually happens for one of two reasons: either your cream cheese wasn’t fully softened, causing lumps that prevented a proper mix, or your heavy cream wasn’t whipped to stiff peaks. Make sure both are at the right stage for success. - Q: Can I use a different extract instead of peppermint?
A: Of course! Almond extract would be lovely, or you could simply use an extra teaspoon of vanilla for a classic chocolate vanilla swirl cheesecake bar. - Q: Is there a substitute for the heavy whipping cream?
A: For the right texture, heavy whipping cream is really necessary to get that stable, fluffy filling. I don’t recommend substituting it with something like Cool Whip, as it can make the filling too sweet and change the texture.