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Creamy Peppermint Bark Cheesecake Bars

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A no-bake holiday dessert featuring a chocolate cookie crust, a rich and tangy cream cheese filling, and a topping of dark chocolate and crushed peppermint bark. These bars are easy to make, make-ahead friendly, and perfect for festive gatherings.

Ingredients

Scale
  • 2 cups chocolate sandwich cookies (crushed)
  • 1/2 cup unsalted butter (melted)
  • 1 tablespoon granulated sugar
  • 16 oz full-fat cream cheese (softened to room temperature)
  • 1 cup heavy whipping cream (cold)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon mint extract
  • 1 cup dark chocolate chips
  • 1 cup peppermint bark (crushed)

Instructions

  1. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Crush the chocolate sandwich cookies into fine crumbs using a rolling pin or food processor. Mix with melted butter and sugar, then press firmly into the bottom of the prepared pan. Refrigerate for 10 minutes to set.
  3. In a large, cold bowl, whip the heavy cream using an electric mixer on medium-high speed until stiff peaks form. Set aside.
  4. In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and mint extract on medium speed until completely smooth and creamy.
  5. Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined, being careful not to deflate the air.
  6. Pour the filling over the chilled crust and spread evenly.
  7. Melt the dark chocolate chips in the microwave in 30-second intervals, stirring between intervals until smooth. Drizzle over the cheesecake filling.
  8. Sprinkle the crushed peppermint bark evenly over the chocolate layer.
  9. Refrigerate for at least 4 hours, or preferably overnight, until firm.
  10. Lift the cheesecake out of the pan using the parchment paper. Slice into squares with a sharp knife, wiping the knife between cuts for clean edges.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Heavy cream must be very cold to whip properly. Do not overmix the filling to maintain a light texture. For best results, chill overnight. Can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: peppermint bark, cheesecake bars, no-bake dessert, holiday dessert, easy dessert, chocolate mint, cream cheese bars, make-ahead dessert

Find it online: https://sizzlesprout.com/creamy-peppermint-bark-cheesecake-bars-easy-holiday-dessert/