Peppermint Cheesecake Bars

These peppermint cheesecake bars SO good and almost too easy to make. A buttery, crushed Oreo crust is topped with a thick layer of rich, creamy peppermint cheesecake with little bits of crushed candy cane running through it.

These are quite possibly the most perfect holiday dessert!

Tower of peppermint cheesecake bars with crushed candy canes

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How do I make peppermint cheesecake bars?

These cheesecake bars start with a delicious buttery crushed Oreo cookie crust pressed into the bottom of a foil lined pan.

Top that with a layer of thick, creamy, peppermint flavored cheesecake with little bits of crushed candy cane. Then the cheesecake is baked to perfection in the oven at a 325 degrees and cooled in the fridge overnight.

The next day you’ll use the foil to help remove the bars from the pan, slice and serve!

4 steps to making cheesecake crust, mixing crushed oreo with melted butter and pressing them into a 9x13 inch pan

Do my ingredients really need to be at room temperature? 

Yes! Not only will it make mixing the ingredients together SO much easier, it also ensures that the cheesecake bakes evenly. 

I usually let my ingredients that need to be room temperature sit out for at least 4 hours. Unless it’s summer time (we don’t have A/C) in which case an hour will usually do the trick. 

I’ve even read some recipes where they recommend leaving the room temperature ingredients out overnight which is another option if you want things to be ready bright and early when you wake up!

Process shots of making cheesecake filling, mixing in eggs and crushed peppermint into cheesecake batter

What kind of pan do I use for cheesecake bars?

Did I mention that these ppeppermint cheesecake bars bake in the little black dress of bakeware?  The 9×13 inch pan!! No spring form business, no water bath nonsense. Just simple, straight forward, delicious peppermint cheesecake.

Cheesecake doesn’t have to be daunting or difficult!! Lining your baking dish with tin foil also makes clean up a breeze!

A pan of cheesecake before the oven and then after the oven being sliced into bars
Counter top filled with peppermint cheesecake bars garnished with crushed candy canes

How do I cut cheesecake bars?

The secret to getting those perfectly smooth edges on these cheesecake bars is to use a sharp knife that’s been run under warm water and then dried off with a clean kitchen towel.

In between each cut, rinse the knife with warm water, dry and then slice. Your cheesecake will cut like butter and your slices will be picture perfect!

Overhead view of a counter top with stacked peppermint cheesecake bars

Can I make these cheesecake bars ahead of time?

You sure can! In fact, it is preferable that these be made ahead of time as they will need at least 8 hours in the fridge to cool and really setup. 

You can even make these cheesecake bars up to a week in advance, but I’d say a day or two is ideal. Wait to slice the bars until just before serving so that they don’t dry out around the edges. 

Straight on side shot of a peppermint cheesecake bar

If you like this recipe, be sure to check out my Turtle Cheesecake Bars and my Pumpkin Cheesecake Bars. There really is a cheesecake bar for every holiday and occasion!

Tower of peppermint cheesecake bars in front of Christmas lights

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Peppermint Cheesecake Bars


  • Author: Midwest Foodie
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 20 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A buttery, crushed Oreo crust topped with a thick layer of peppermint cream cheese with little bits of crushed candy cane. 


Ingredients

Crust: 

  • 12 oz. crushed Oreo cookies
  • 5 tablespoon melted butter

Cheesecake: 

  • 3 (8 oz.) packages cream cheese, at room temperature
  • 8 oz. sour cream, at room temperature
  • 1 cup granulated sugar
  • 1 tablespoon peppermint extract
  • 2 eggs, room temperature
  • Pinch Kosher salt
  • 1/2 cup crushed candy canes + more for garnish

Instructions

  1. Preheat oven to 325 degrees and line a 9×13 pan with tin foil. In a medium bowl mix crushed Oreos and melted butter until well combined. Press mixture in an even layer across the bottom of the baking dish.
  2. In a large bowl use a hand held mixer to combine cream cheese and sour cream until mostly smooth. Add sugar and peppermint extract and mix until combined. Then add eggs and salt and mix until smooth and creamy. Fold in crushed candy canes. 
  3. Pour filling on top of the crust and spread in an even layer. Give the baking dish a few short bangs on the counter to make sure any air bubbles that are hiding rise to the top.
  4. Bake for 45-50 minutes or until the edges of the cheesecake start to pull away from the sides of the pan and the center is set but still jiggly.
  5. Remove from oven and allow to cool for 2 hours on the counter. Refrigerate overnight or for at least 8 hours.
  6. Slice, garnish with crushed candy canes, and and enjoy!

Keywords: easy, quick, simple, recipe, dessert, holiday, family, dinner, candy cane, sour cream, cream cheese, Oreo

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