Peppermint Cheesecake Bars
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Peppermint Cheesecake Bars are everything we love about a classic holiday dessert—rich, creamy, and full of chocolate-mint flavor — without the fuss of a traditional cheesecake. With a crunchy Oreo crust, a smooth white chocolate cheesecake layer, silky chocolate ganache, and crunchy candy cane pieces, this family-favorite recipe gets requested year after year.
Sheila’s Recipe Snapshot for Peppermint Cheesecake Bars
This is not your classic cheesecake, but it very well may be your new favorite dessert!
One of the reasons I come back to these bars every December is how approachable they are. There’s no water bath to worry about and no complicated steps. Just basic ingredients, an easy prep and baking process, and clear, step-by-step instructions. As for the ganache, it sounds fancy but couldn’t be simpler.
If you’ve ever felt intimidated by cheesecake, this is the recipe that proves you don’t need to be. These easy Peppermint Cheesecake Bars are ideal for holiday gatherings, cookie trays, or a special treat to share with family and friends. And truly, if I can make them with confidence, so can you.
Ingredient Notes for Peppermint Cheesecake
Crust
- Oreo cookies | Oreo cookie crumbs make up the buttery chocolate crust for this peppermint cheesecake recipe. You can crush chocolate sandwich cookies or buy Oreo crumbs at the store or online.
- Granulated Sugar | Add extra sweetness to the cheesecake crust.
- Butter | Melted unsalted butter holds the crumbs together.
Cheesecake Filling
- Cream cheese | Use softened cream cheese for the cheesecake base. Full-fat cream cheese 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 ass a garnish.
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.
- 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.
- You can crush candy canes or peppermint candies for the topping.
How to Make Oreo Peppermint Cheesecake Recipe
The Christmas season calls for the most delicious baked goods! This easy recipe delivers on holiday flavor and is fun to make!
PREHEAT AND 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. Lightly coat the remaining sides of the pan with cooking spray.
MAKE THE CRUST. Pulse the cookie crumbs, sugar, and melted butter in a food processor, then pour the mixture into the prepared pan, pressing it along the bottom of the pan to create an even layer. Then, bake the Oreo crust for 10 minutes.
LOWER THE TEMPERATURE. Once the crust is finished baking, reduce the oven temperature to 325 degrees to bake the rest of the bar recipe.
MELT THE WHITE 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.
COMBINE CREAM CHEESE AND WHITE CHOCOLATE. In the bowl of a stand mixer, beat the cream cheese on medium speed with the paddle attachment until smooth. Slowly add the sugar, mixing until it’s fully incorporated. Add the melted white chocolate until evenly distributed, and mix in the heavy cream and peppermint extract.
ADD REMAINING CHEESECAKE INGREDIENTS AND BAKE. Add the eggs, one at a time, mixing well after each addition until the mixture is smooth. Pour the batter onto the crust and bake for 45 minutes. Cool completely.
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 the peppermint and vanilla extracts and let the ganache mixture cool to room temperature.
SPREAD AND SPRINKLE. Next, pour the cooled ganache over the top of the cheesecake bars, spreading it into an even layer, then sprinkle the top with crushed candy canes.
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!
More Recipe Success Tips
Storage 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 more than 5 days.
- Or freeze the dessert bars for up to 4 months by wrapping each bar in plastic wrap, then aluminum foil.
Frequently Asked Questions
Don’t let the chocolate ganache intimidate you. All you need is the right proportion of a good-quality baking chocolate bar and heavy cream melted together at a low temperature. There are several methods for making ganache (in a double boiler, over low heat on the stovetop, or in the microwave), but I think the microwave method works just fine for this recipe.
Chilling the cheesecake before slicing it helps tremendously. It also helps to remove the cheesecake from the pan and use a warm knife. Fill a glass or mug with hot water, dip the knife into it, and slice. Continue warming the knife in the water if it cools as you slice.
You have a couple of options for checking the doneness of your cheesecake. The best way is to use an instant-read thermometer. The internal temperature should reach 150 degrees. Otherwise, you can use the toothpick method or lightly shake the pan to see if the cake wiggles. Only the middle of a finished cheesecake should wiggle when shaken.
Looking for More Dessert Bar Recipes?
Check out these Heath Cookie Bars, Raspberry Oatmeal Bars, and rich German Chocolate Pecan Pie Bars.
What to Serve With Peppermint Cheesecake Bars
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.
Beyond the Recipe
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!
More Fan Favorites
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- Cranberry Pie
- Red Velvet Cake Cookies
- Pumpkin Pie Cheesecake
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Peppermint Cheesecake Bars with Chocolate Ganache
Ingredients
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
- If you’re using full Oreo cookies, crush them 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.
- For easy cleanup, wrap a measuring cup in plastic wrap before pressing the Oreo crust into the pan. It keeps things neat and helps pack the crust evenly.
Nutrition
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.
Recipe calls for 1 3/4 tsp of peppermint extract. The cheesecake part of the recipe says to add the peppermint extract and then the ganache part of the recipe says to add the peppermint extract. How much of it goes in the cheesecake batter and how much goes in the ganache?
Carol, you’ll use 1-1/2 teaspoons peppermint extract in the cheesecake part and only 1/4 teaspoon in the ganache. Thanks!
What beautiful cheesecake bars! We love peppermint so will have to try these. Thank you for sharing this recipe with The Sweetest Season, Sheila!
So festive and delicious! We took these to a work party and there wasn’t a crumb left.
Three of my favorite desserts in one! Definitely will be making these every year!
Oh my heavens – these turned out delightfully delicious! Thanks for this delicious recipe – my daughters fav!
All my favorite things wrapped up in one delicious dessert!
I made these delectable bars for dessert for a recent family dinner, and everyone asked for the recipe. They are so easy and good, and the chocolate ganache glaze really takes them over the top!
You have combined all of my favorite things into one dessert for the holiday season, Sheila, and OH MY GOSH, is it so good! Obsessing over these. Thank you for participating in our exchange and bringing this goodness to the table!
Made these for our neighbors this weekend, I snuck a few for me and my hubby, and we both went bonkers, I mean who doesn’t love the combo of cheesecake, chocolate and peppermint? Oh and the neighbors raved about them!
Oh my goodness! Such a decadent dessert and everyone raved about it! It’s definitely a keeper.
I love a good peppermint recipe at the holidays and this looks delicious! I can’t wait to try it!
These look so decadent and tasty!
omg.. I love mint chocolate anything but cheesecake??? yes please!
Can these be made ahead and frozen? If not, how long will they keep in the fridge? They look amazing!
Hi, Laurie! I haven’t tried freezing these bars before, so I’m not exactly sure how they will do. That being said, I know that cheesecakes can be frozen, but I’m not sure the ganache will freeze well. These bars can be kept in the fridge for up to a week. If you do make them, please let me know what you think 🙂
Every beautiful part of Christmas desserts in one! This looks absolutely amazing… definitely going to be a crowd favorite!
Oh, thank you, Karly! Merry Christmas!