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Easy Peppermint Cheesecake Bars Recipe – delicious easy peppermint cheesecake in easy to serve bars that everyone loves, bursting with Oreo and peppermint flavor!
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Simple Peppermint Cheesecake Christmas Bars
Rich, creamy cheesecake is one of our family’s favorite desserts – it is easy to make, delicious with just about any meal, and while it doesn’t require a ton of work, it tastes decadent.
These cheesecake bars elevate an everyday cheesecake and are perfect for parties (since they can be served individually by design) and make great neighbor or friend gifts for the holidays too.
We’re loading this recipe up with Oreo and peppermint flavors, so they are full of flavor your family will love – and you’ll love serving.
I hope you love these easy cheesecake bars as much as I do!
Bake Ahead Cheesecake Bars
These cheesecake bars are perfect easy holiday desserts because they are meant to be made ahead, before hectic holiday planning.
You can make this recipe up to two days before serving – or longer if freezing.
It must chill before serving – I find it best after chilling for about 4 hours – so this is a dessert you’ll want to prep before starting to make dinner.
To Make This Recipe You’ll Need
While this recipe calls for quite a few ingredients, they are commonly found at any grocery store and easily available.
- 9×13 pan (I love this one with a lid)
- Parchment paper
- Mixing bowls
- 14 ounce package Oreo cookies
- 4 tablespoons salted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ¼ cup peppermint candy pieces, finely crushed
- Whipped cream
- Peppermint pieces
- Peppermint bark candy
Tips For Perfect Cheesecake Bars
These cheesecake bars are easy enough for even beginner cooks to make, but there are a few variations and tips we found to help you get the best results, every time.
- Whipped cream cheese may be used in this recipe in equal quantities, however, make sure you use full-fat cream cheese.
- It’s very important to fold the peppermint candies in right before transferring to the pan and baking because if they sit for a few minutes they will bleed into the cheesecake.
- You can store these in the refrigerator covered for up to 3 days or you can freeze them for up to 3 months.
- Make sure to use regular Oreos and not Thins or Double Stuff.
FAQ’s
Leftovers should be packed in an airtight container in the refrigerator.
This dessert will last up to four days in the refrigerator in an airtight container – but we found it best within two days.
Cheesecake may be frozen for up to four months and naturally thawed before serving.
More Delicious Bar Recipes
If you love these delicious cheesecake bars, be sure to check out our other favorite easy Christmas desserts!
These sweet treats will bring plenty of joy this holiday season – but wont have you slaving away in the kitchen forever. Try all these delicious bars:
Click here to see all our cookie recipes!
Easy Peppermint Cheesecake Bars Recipe
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Easy Peppermint Cheesecake Bars
Equipment
Ingredients
For the Base
- 14 ounce package Oreo cookies
- 4 tablespoons salted butter melted
- 2 tablespoons granulated sugar
Cheesecake:
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ¼ cup peppermint candy pieces finely crushed
Topping:
- Whipped cream
- Peppermint pieces
- Peppermint bark candy
Instructions
- Preheat the oven to 350 degrees F and line a 9×9-inch baking pan with parchment paper and set aside.
- Add the oreos to a food processor and pulse until fine crumbs form.
- Add the melted butter and sugar to the Oreo crumbs and pulse until the mixture comes together. It should stick together/clump when you press it between your fingers.
- Transfer the crust mixture to the prepared baking pan and use a flat bottomed cup to gently press the crumbs into the bottom of the pan until evenly packed.
- Bake the crust for 8 minutes.
- In a large bowl or stand mixer fitted with a whisk attachment, beat together the cream cheese, sugar, egg, and extracts until fully incorporated and smooth.
- Fold in the peppermint pieces and immediately transfer to the pan and spread evenly over the top of the crust with a rubber spatula.
- Bake for 25 to 30 minutes until the edges are just golden brown and the center no longer wiggles.
- Remove from the oven and allow the pan to cool on a wire rack for at least 1 hour before transferring to the refrigerator and cooling for at least an additional 2 hours, preferably overnight.
