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Easy Peppermint Mocha Cheesecake Bars: The Best Holiday Dessert

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These easy peppermint mocha cheesecake bars are rich, creamy, and perfectly balanced with chocolate, cool peppermint, and a coffee kick. They come together in about 30 minutes of active prep time and are perfect for holiday gatherings.

Ingredients

Scale
  • 1 ½ cups (150g) chocolate cookie crumbs (about 20 Oreos, filling removed, or use chocolate graham crackers)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 16 ounces (450g) cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract (use a good brand—I like Nielsen-Massey)
  • ¼ cup (60ml) heavy cream
  • 1 tablespoon instant espresso powder (dissolved in 1 tablespoon hot water)
  • ¼ cup (30g) unsweetened cocoa powder, sifted
  • ½ cup (120ml) heavy cream (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • ¼ teaspoon vanilla extract (for topping)
  • ¼ cup (about 4-5) crushed candy canes or peppermint candies (for topping)
  • Optional: chocolate shavings for garnish

Instructions

  1. Preheat your oven to 325°F (160°C). Line your 8×8 baking pan with parchment paper, leaving some overhang on two opposite sides.
  2. Make the crust: In a food processor, pulse the chocolate cookies until they become fine crumbs. Transfer to a medium bowl, add the melted butter, sugar, and salt, and stir until the mixture looks like wet sand. Press this firmly into the bottom of your prepared pan.
  3. Bake the crust for 10 minutes. Remove from the oven and let it cool while you make the filling. Leave the oven on.
  4. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl. Add the sugar and beat for another minute until light and fluffy.
  5. Add the eggs one at a time, beating on low speed after each addition until just combined.
  6. Mix in the vanilla extract, peppermint extract, and heavy cream until combined. In a small bowl, dissolve the instant espresso powder in 1 tablespoon of hot water, then add it to the batter along with the sifted cocoa powder. Mix on low speed until smooth.
  7. Pour the filling over the crust and spread evenly. Give the pan a gentle tap on the counter to release any air bubbles.
  8. Bake for 35-40 minutes. The edges should look set and slightly puffed, but the center should still jiggle just a little when you gently shake the pan.
  9. Cool completely at room temperature, about 1-2 hours.
  10. Chill for at least 4 hours, preferably overnight. Cover the pan with plastic wrap and refrigerate.
  11. Make the topping: When ready to serve, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
  12. Assemble and serve: Lift the cheesecake block out of the pan using the parchment handles. Slice into 16 squares. Top each square with a dollop of whipped cream and a sprinkle of crushed candy canes. Add chocolate shavings if desired.

Notes

Room temperature ingredients matter. Don’t skip the parchment paper. Use the jiggle test to check doneness. Crush candy canes right before serving. Use a sharp, wet knife for clean slices. For gluten-free, use gluten-free chocolate sandwich cookies. For dairy-free, use dairy-free cream cheese, coconut cream, and vegan butter. For extra minty, increase peppermint extract to ¾ teaspoon. For no-coffee version, omit espresso powder and increase cocoa powder to ⅓ cup. Store in refrigerator for up to 5 days. Freeze unsliced block (without topping) for up to 3 months.

Nutrition

Keywords: peppermint mocha cheesecake bars, holiday dessert, easy cheesecake bars, peppermint dessert, chocolate mint cheesecake

Find it online: https://lolaspoon.com/easy-peppermint-mocha-cheesecake-bars-the-best-holiday-dessert/