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Perfect Peppermint Bark Cheesecake Bars: Easy Holiday Dessert Recipe

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These no-bake cheesecake bars feature a crunchy Oreo crust, a creamy peppermint-infused filling, and plenty of chopped peppermint bark for a festive, crowd-pleasing holiday dessert.

Ingredients

Scale
  • 24 Oreo cookies (or any chocolate sandwich cookie)
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces full-fat cream cheese, softened to room temperature
  • 1 cup powdered sugar, sifted
  • 1 cup heavy whipping cream, cold
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 8 ounces peppermint bark (about 1½ cups chopped), plus extra for topping
  • ½ cup white chocolate chips (for drizzle, optional)
  • 1 teaspoon coconut oil (for drizzle, optional)
  • Crushed candy canes or extra peppermint bark pieces (optional garnish)

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the crust: Pulse 24 Oreo cookies in a food processor until fine crumbs. Transfer to a bowl, add melted butter and a pinch of salt, and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then let cool completely.
  3. Whip the cream: In a large bowl, beat cold heavy whipping cream with an electric mixer on medium-high until stiff peaks form, about 3-4 minutes. Refrigerate until needed.
  4. Make the cheesecake base: In another large bowl, beat softened cream cheese until smooth and fluffy, about 2 minutes. Add sifted powdered sugar, vanilla extract, and peppermint extract. Beat on low until combined, then on medium for 1 minute until light and airy.
  5. Fold together: Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream until no white streaks remain.
  6. Add peppermint bark: Chop peppermint bark into small chunks. Reserve ¼ cup for topping. Gently fold the remaining bark into the cheesecake mixture until evenly distributed.
  7. Assemble: Pour filling over cooled crust and spread evenly. Sprinkle reserved chopped peppermint bark on top. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  8. Make the drizzle (optional): About 30 minutes before serving, combine white chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until smooth. Let cool slightly, then drizzle over chilled bars.
  9. Slice and serve: Lift bars out of pan using parchment handles. Place on a cutting board and slice into 16 squares (4×4 grid) using a sharp knife. Wipe knife clean between cuts. Serve cold.

Notes

Room temperature cream cheese is essential for a smooth filling. Do not over-whip the cream. Chill time is non-negotiable for clean slices. Use a hot knife for clean cuts. For a gluten-free version, use gluten-free chocolate sandwich cookies and check peppermint bark label. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: peppermint bark cheesecake bars, no-bake cheesecake, holiday dessert, Christmas dessert, Oreo crust, peppermint dessert

Find it online: https://flurpchef.com/perfect-peppermint-bark-cheesecake-bars-easy-holiday-dessert-recipe/