Best Peppermint Cheesecake Bars Recipe with Oreo Crust

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Make the Best Peppermint Cheesecake Bars with an irresistible Oreo Crust with basic ingredients and an easy prep and baking process! Rich and creamy cheesecake, cocoa and minty notes, and crunchy candy cane bits are why this family-favorite recipe is requested year after year!

Rich and creamy white chocolate peppermint cheesecake on top of an Oreo crust crowned with chocolate peppermint ganache—need I say more?

And if you have some room on your holiday menu, check out more of my dessert bars, like these Heath Cookie Bars, Raspberry Oatmeal Bars, and rich German Chocolate Pecan Pie Bars.

Ingredient notes

Crust

• Oreo cookies | Oreo cookie crumbs make up the buttery chocolate crust for this peppermint cheesecake recipe. You can crush whole cookies or buy Oreo crumbs at the store or online.
• Sugar | Add extra sweetness to the cheesecake crust with granulated sugar.
• Butter | Melted unsalted butter holds the crumbs together and adds buttery creaminess.

Cheesecake Filling

• Cream cheese | Use softned cream cheese for the base of the cheesecake layer.  Full fat is best.
• Sugar | Mix in some white sugar to sweeten the cheesecake filling.
• Chocolate chips | Add melted white chocolate chips for an extra creamy filling!
• Heavy cream | Heavy cream makes for a creamy cheesecake.
• Peppermint | Add peppermint extract for holiday-worthy minty flavor.
• Eggs | Eggs help bind the ingredients and create a fluffy texture.

Ganache

• Baking chocolate | Make the chocolatey base of the ganache with chopped, bittersweet baking chocolate. It’s wise to use a good quality product for the best results.
• Heavy cream | Melt the chocolate with heavy cream to make the ganache come to life.
• Extracts | Flavor it with peppermint and pure vanilla extract.
• Candy canes | Sprinkle crushed candy canes on top of the dessert as a garnish.

How to make Oreo Peppermint Cheesecake Recipe

The ‘most wonderful time of the year’ calls for the most delicious baked goods! This easy recipe delivers on holiday flavor and is fun to make!

STEP 1 | Recipe prep

Dive right in by preheating the oven to 350 degrees and lining an 8×8 baking pan with parchment. Leave an overhang on two sides for lifting the bars out later.

Then, lightly coat the remaining sides of the pan with cooking spray.

STEP 2 | Make the crust

Now, pulse the cookie crumbs, sugar, and melted butter in a food processor and pour the mixture into the prepared pan, pressing along the bottom of the pan to create an even layer. Then, bake the Oreo crust for 10 minutes.

STEP 3 | Lower the temperature

Once the crust is finished baking, reduce the oven temperature to 325 degrees to prepare for baking the rest of the bar recipe.

STEP 4 | Melt the chocolate

Next, set out a small microwave-safe bowl and add the white chocolate. Melt in 30-second intervals at 50% power, stirring until melted and smooth.

STEP 5 | Combine cheesecake ingredients

In the bowl of a stand mixer, use the paddle attachment to beat cream cheese at medium speed until it’s smooth. Slowly add the sugar and mix until it’s fully incorporated.

Add the melted white chocolate until evenly distributed, and mix in the heavy cream and peppermint extract. 

Finally, add the eggs, one at a time, mixing well between additions until the mixture is nice and smooth.

How to Make Chocolate Ganache

STEP 1 | Make the ganache

In a microwave-safe bowl, combine the chopped baking chocolate and heavy cream. Microwave for 30-second intervals at 30% power, stirring between each interval, until melted and smooth.

Then, stir in peppermint and vanilla extracts and allow the ganache mixture to cool to room temperature.

STEP 2 | Add toppings

Next, pour the cooled ganache over the top of the cooled cheesecake bars, spreading it into an even layer and sprinkling the top with crushed candy canes.

STEP 3 | Slice, chill, and serve!

Using a sharp knife, carefully slice the cheesecake into desired sizes. Then, store the cheesecakes in the refrigerator to chill, then enjoy!

For more fun takes on the classic cheesecake recipe, try my fall-favorite Pumpkin Cheesecake Brownie and refreshing and creamy Blueberry Cheesecake in a Jar.

Variations and substitutions

• Lemon Cheesecake Bars. Swap the peppermint extract for lemon and replace the chocolate cookie crust with traditional graham cracker crust for a refreshing twist.
• Peppermint Oreos. Crush the seasonal peppermint cream cookie sandwiches for more peppermint flavor!
• Chocolate Cheesecake with Crushed Candy Canes. Swap the white chocolate chips for dark or milk chocolate (or semi-sweet chocolate chips) for more chocolatey goodness! Add a bit of cocoa powder, too, if desired.
• Feel free to use your favorite off-brand Oreos– the results are still delicious!
• You can crush candy canes or peppermint candies for the topping.

Storage and reheating tips

• Store leftover cheesecake bars or make this recipe ahead of time by transferring it to an airtight container and keeping it in the fridge for no longer than five days.
• Or freeze the dessert bars for up to four months by wrapping the individual bars with plastic wrap and then aluminum foil.

Serving suggestions

Share this yummy experience with friends, family, and more chocolate peppermint holiday treats, like Peppermint Chocolate Drop Cookies and White Chocolate Peppermint Bark.

Don’t forget to have something to sip on, like Dark Chocolate Peppermint Mocha or Cranberry White Grape Christmas Punch.

Frequently asked questions

This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.

This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.

Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.

Help us raise money for this important cause! Donate through our fundraising page.

Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2023, up to $100,000. Whatever money we raise will automatically double on our fundraising page!

Peppermint Cheesecake Bars

Author: Sheila Thigpen

Rich and creamy white chocolate peppermint cheesecake on top of an Oreo crust crowned with chocolate peppermint ganache—need I say more?!

4.50 from 28 votes

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Cookies & Bars

Cuisine American

Servings 16 bars

Calories 331 kcal

Ingredients

  

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Crust

• 1 ½ cups Oreo cookie crumbs
• 3 tablespoons sugar
• 5 tablespoons unsalted butter melted

Cheesecake filling

• 2 8 oz. pkg. cream cheese softened
• ¾ cup sugar
• ¼ cup white chocolate chips melted
• ¼ cup heavy cream
• 1 ½ teaspoons peppermint extract
• 2 large eggs (room temperature)

Ganache

• 1 cup 5 oz. bittersweet baking chocolate chopped
• ¼ cup heavy cream
• ¼ teaspoon peppermint extract
• ¼ teaspoon vanilla
• 3 crushed candy canes for garnish

Instructions

 

• Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment, leaving overhang on two sides for lifting out later. Lightly coat remaining sides of pan with baking spray.
• Pulse cookie crumbs, sugar, and melted butter in food processor. Pour into the prepared pan and press along the bottom to create an even layer. Bake crust for 10 minutes.
• Reduce the oven temperature to 325 degrees.
• In a small microwave-safe bowl, melt white chocolate chips in 30 second intervals, at 50% power, stirring until melted and smooth.
• Using a stand mixer, beat cream cheese until smooth. Gradually add sugar and mix until incorporated. Add melted white chocolate and mix. Next, mix in heavy cream and peppermint extract. Add eggs, one at a time, mixing well between additions and until smooth.
• Poor batter onto crust and bake for 45 minutes. Cool completely.

Ganache

• In a microwave-safe bowl, combine chopped baking chocolate and heavy cream. Microwave at 30 second intervals at 30% power, stirring between each interval, until melted and smooth. Stir in peppermint and vanilla extracts. Allow to cool to room temperature.
• Pour cooled ganache over top of cooled cheesecake. Spread into an even layer and sprinkle top with crushed candy canes.
• Using a sharp knife, carefully slice cheesecake into desired sizes. Store cheesecakes in the refrigerator.

Notes

Recipe adapted from Baked by Rachel.

• If you’re using full Oreo cookies, they should be crushed into fine crumbs. You can do this by adding cookies to a plastic bag, sealing it, and smashing it with a rolling pin. Or add the Oreos to the food processor to blend them into a sandy texture. 
• Take your time with melting the chocolate. It easily seizes up and burns in the microwave. The key is to mix well between bursts and heat at 50% power.
•  Instead of a stand mixer, you can use a large bowl and an electric mixer.
•  If desired, move the pan to a wire rack to cool a bit faster. In general, it will take a couple of hours for the bars to cool.

Nutrition

Serving: 1ServingsCalories: 331kcalCarbohydrates: 26gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 8gCholesterol: 71mgSodium: 137mgFiber: 2gSugar: 20g

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword cheesecake, cookie, peppermint

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