Peppermint Hot Chocolate Cheesecake Bars Recipe

Readers on homeandfiesta often ask for holiday desserts that look nice but don’t take much work. These Peppermint Hot Chocolate Cheesecake Bars fit that need. They use simple layers, chill well, and hold their shape. You don’t have to bake the cheesecake layer, and the chocolate topping sets clean.

You can make the bars a day ahead, slice them into neat squares, and serve them cold. The flavor stays balanced: smooth chocolate with a light peppermint finish.

No Bake Hot Chocolate Cheesecake

What Are Peppermint Hot Chocolate Cheesecake Bars?

These bars have three layers. The bottom is a cookie crust that presses into the pan and firms up in the fridge. The middle is a chocolate cheesecake layer made with cream cheese, sugar, cocoa, and whipped cream. The top is melted chocolate with a little peppermint. Crushed candy canes add a simple finish.

They taste like hot chocolate with a cool mint note. They work well for holiday parties and gift trays.

Ingredients You Need

Crust:

• 2 cups cookie crumbs (Oreos, graham crackers, or chocolate wafers)
• 6 tablespoons melted butter
• 1/8 teaspoon salt

Cheesecake Layer:

• 16 ounces cream cheese, softened
• 1/2 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 cup whipped cream or whipped topping
• 1/2 teaspoon peppermint extract (optional)

Chocolate Topping:

• 1 cup chocolate chips or chopped chocolate
• 1/3 cup heavy cream
• 1/3 cup crushed peppermint candy

Notes:

• Swap milk chocolate for dark chocolate if you like.
• Replace peppermint extract with 1 teaspoon vanilla if you prefer.

How to Make Peppermint Hot Chocolate Cheesecake Bars

Step-by-Step Instructions

1. Prep the pan
   Line an 8×8 baking pan with parchment paper. Leave some overhang to lift the bars later.
2. Make the crust
   • Mix 2 cups cookie crumbs, 6 tablespoons melted butter, and a pinch of salt.
   • Press the mixture firmly into the pan. Use the bottom of a measuring cup to flatten it.
3. Beat the cream cheese
   • Place 16 ounces cream cheese in a bowl. Beat until smooth.
4. Add sugar and cocoa
   • Mix in 1/2 cup sugar and 1/4 cup cocoa powder until fully blended.
5. Fold in whipped cream and peppermint
   • Gently fold in 1 cup whipped cream.
   • Add 1/2 teaspoon peppermint extract if desired.
   • Spread the cheesecake layer evenly over the crust.
6. Prepare the chocolate topping
   • Melt 1 cup chocolate with 1/3 cup heavy cream until smooth.
   • You can do this in the microwave in short bursts or on the stove over low heat.
7. Add chocolate layer
   • Pour warm chocolate over the cheesecake layer. Tilt the pan to cover evenly.
8. Add crushed peppermint
   • Sprinkle 1/3 cup crushed peppermint candy over the top.
9. Chill the bars
   • Refrigerate at least 4 hours. Overnight chilling gives the cleanest slices.
10. Slice and serve
    • Lift the bars using the parchment overhang.
    • Slice with a warm knife for clean edges.
    • Wipe the knife between cuts.

Why This Recipe Works

• The crust presses firm and keeps the bars stable.
• The cheesecake layer sets without baking, so it stays soft but holds its shape.
• The chocolate-peppermint topping spreads smooth and adds flavor without overpowering.

Tips for Smooth, Clean Bars

• Warm the knife under hot water before each cut.
• Chill the bars long enough to firm up completely.
• Use room-temperature cream cheese to prevent lumps.

Storage and Make-Ahead Notes

• Store in the fridge up to 4 days.
• Freeze up to 2 months. Wrap well to prevent frost.
• Add candy cane topping right before serving.

Recipe FAQ,s

Can I make these bars ahead?
Yes. Make them 1–2 days ahead. Keep covered in the fridge.

Can I freeze them?
Yes. Freeze without the crushed candy topping. Add the candy after thawing.

How long should I chill the bars?
At least 4 hours. Overnight gives the best slices.

Can I skip peppermint?
Yes. Replace the extract with vanilla.

What pan works best?
8×8 or 9×9 metal or glass pans work well. Metal chills slightly faster.

How do I keep the chocolate smooth?
Melt slowly and stir until glossy. Pour while warm.