Peppermint Hot Chocolate Cheesecake Bars Recipe
These Peppermint Hot Chocolate Cheesecake Bars combine a rich chocolate crust, creamy peppermint-infused cheesecake, and a silky hot-chocolate-style chocolate topping for the ultimate holiday dessert. Finished with crushed candy canes for a festive crunch, they’re easy to make, perfectly sweet, and guaranteed to become a Christmas favorite for parties, gifting, or cozy winter nights.
Ingredients
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.
Instructions
Step-by-Step Instructions
- Prep the pan
- Line an 8×8 baking pan with parchment paper. Leave some overhang to lift the bars later.
- 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.
- Beat the cream cheese
- Place 16 ounces cream cheese in a bowl. Beat until smooth.
- Add sugar and cocoa
- Mix in 1/2 cup sugar and 1/4 cup cocoa powder until fully blended.
- 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.
- 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.
- Add chocolate layer
- Pour warm chocolate over the cheesecake layer. Tilt the pan to cover evenly.
- Add crushed peppermint
- Sprinkle 1/3 cup crushed peppermint candy over the top.
- Chill the bars
- Refrigerate at least 4 hours. Overnight chilling gives the cleanest slices.
- Slice and serve
- Lift the bars using the parchment overhang.
- Slice with a warm knife for clean edges.
- Wipe the knife between cuts.
Video
Notes
📝 Notes
- Use full-fat cream cheese for the creamiest cheesecake layer.
- Crushed peppermint adds flavor and texture—add more or less to taste.
- Let the brownie base cool slightly before adding the cheesecake layer.
- Use high-quality hot chocolate mix for deeper chocolate flavor.
- Chill the bars for at least 4 hours for clean slices.
- Swap peppermint extract with vanilla if you prefer a milder flavor.
- Store leftovers tightly covered in the fridge for up to 5 days.
- Freeze the bars (without toppings) for up to 2 months.