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Peppermint Bark Cheesecake Bars

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Delight in the festive flavors of these Peppermint Bark Cheesecake Bars, featuring a rich chocolate crust and creamy peppermint-infused filling topped with white chocolate and crushed peppermint candies.

Ingredients

Scale
  • 8 tablespoons (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (42g) Dutch-processed unsweetened cocoa powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (63g) all-purpose flour
  • 1 large egg
  • 16 ounces (454g) full-fat cream cheese, at room temperature
  • 2/3 cup (134g) granulated sugar
  • 1/3 cup (80g) sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 large eggs
  • 6 ounces (170g) white chocolate, finely chopped
  • 1/3 cup (30g) crushed peppermint candies
  • 1–2 tablespoons red candy melts or white chocolate tinted with red gel food coloring

Instructions

  1. Preheat the oven to 325°F (163°C) and line a 9×9-inch square baking pan with parchment paper.
  2. Combine the melted butter, granulated sugar, cocoa powder, and salt in a medium bowl.
  3. Add the egg and mix until fully incorporated, then fold in the flour to form a thick batter.
  4. Press the mixture evenly into the bottom of the prepared pan.
  5. Bake for 15 minutes, or until set and slightly puffed; cool at room temperature.
  6. Beat the cream cheese in a large bowl until smooth, then add granulated sugar and mix well.
  7. Incorporate the sour cream, vanilla extract, and peppermint extract, then add the eggs one at a time, mixing gently after each addition.
  8. Pour the cheesecake batter over the cooled crust and spread evenly.
  9. Bake for 35-40 minutes or until the edges are set with a slight jiggle in the center.
  10. Cool for 1 hour at room temperature, then refrigerate for at least 4 hours or overnight.
  11. Melt the white chocolate gently and pour it over the cheesecake layer, spreading evenly.
  12. Sprinkle the crushed peppermint candies over the chocolate, then drizzle with melted red candy melts or tinted white chocolate.
  13. Allow the topping to set completely before slicing into 16 bars.
  14. Serve and enjoy this delightful dessert!

Notes

For best results, ensure all ingredients are at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

Nutrition

Find it online: https://tashirecipez.com/peppermint-bark-cheesecake-bars-recipe-2/

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