Peppermint Cheesecake Bars

These no bake peppermint cheesecake bars are made with the perfect hint of peppermint flavor, a rich and chocolaty Oreo crust, and creamy decadent cheesecake filling. Plus, there is no baking involved!

Peppermint and chocolate is just a classic combination, especially during the holiday season. A creamy cheesecake filling with just a hint of peppermint and studded with candy cane pieces all over a no bake Oreo crust.

Completely no bake, just like these pumpkin cheesecake bites, this is an incredibly easy dessert to make ahead for a festive party, potluck, holiday dinner, etc. It only takes a few minutes to put together, some hands-off time to chill and set properly, then it's ready to eat.

Why this peppermint cheesecake bars recipe works

• It's completely no bake, which makes it extremely easy to make.
• The amount of peppermint can be adjusted for a stronger flavor if desired.
• It can be made ahead of time, which is ultra convenient.
• It can be frozen for a refreshing frozen treat, just like our favorite eggnog cheesecakes bars.
• The filling is incredibly creamy and delicious - good enough to just eat with a spoon!

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Full fat cream cheese is always recommended when making cheesecakes as the results come out ultra rich and creamy.

A combination of peppermint extract and crushed peppermint candy canes is used to flavor this chocolate peppermint cheesecake.

Oreo cookies (or chocolate sandwich cookies) are used to make the chocolate cookie crust (like this chocolate mousse pie). Creamy white chocolate also goes great with peppermint.

Variations and substitutions

• Add an extra couple drops of peppermint extract for additional peppermint flavor
• Drizzle the top of the cheesecake with melted chocolate syrup or sprinkle with chocolate chips (chocolate and peppermint go great together)
• Add a couple tablespoons of cocoa powder and a couple extra tablespoons of heavy cream to the bater to make peppermint chocolate cheesecake bars. Or mix in chocolate chips!
• Place several peppermint patties on top of the Oreo crust before adding the cheesecake batter for an extra peppermint flavor.
• You could use peppermint flavored Oreos too, or mix in some crushed candy canes for a peppermint crunch!
• Use a couple drips of red food coloring swirled into the top of the batter to get red/pink swirls (optional).

Step by step instructions

Let the cream cheese come to room temperature. If it is too cold it will be difficult to mix. First prepare the Oreo crust (see below).

1. Combine the cream cheese and sugar in a bowl and mix with a hand mixer until it's fully combined - about 2-3 minutes.

2. Add the crushed candy canes and peppermint extract and mix to combine.

3. Pour the mixture into the Oreo crust.

4. Refrigerate until firm, about 6 hours to overnight. Once chilled, lift the peppermint cheesecake out of the pan using the edge of the parchment paper. Use a sharp, warmed knife to slice it into 16 equal squares.

Garnish with crushed peppermint candy canes and whipped cream. Also great drizzled with chocolate syrup, grated white or dark chocolate or even a shot of peppermint schnapps!

How to make Oreo crust

Place the Oreos in a food processor and pulse until crumbs are formed. Add the melted butter and mix until a dough forms.

Press the mixture into a 8x8 parchment paper lined baking pan.

Expert tips for no bake peppermint cheesecake

1. Make sure the cream cheese is at room temperature before trying to mix it. Using cream cheese that is too cold can cause your batter to be lumpy.
2. Don't overmix the batter or your cheesecake may not set properly.
3. Be sure to refrigerate for at least 6 hours to give the peppermint cheesecake time to set.
4. Red food coloring is not necessary unless you are using it for aesthetic purposes.

Frequently asked questions

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