Peppermint Bark Swirl Cheesecake Bars with Chocolate Drizzle

Quick Recipe Version (TL;DR)

• Yield: 16 bars
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 5 hours 35 minutes (includes cooling and chilling)

Quick Ingredients

• 2 cups (240g) chocolate cookie crumbs
• 5 tbsp (70g) unsalted butter, melted
• 2 tbsp (25g) sugar + pinch salt
• 16 oz (454g) cream cheese, softened
• 2/3 cup (135g) sugar
• 1/2 cup (120g) sour cream
• 2 large eggs
• 1 tsp vanilla, 1/4 tsp salt
• 3 oz (85g) white chocolate
• 2 oz (57g) dark chocolate (for swirl)
• 1/2 tsp peppermint extract
• 2 oz (57g) dark chocolate + 1 tsp neutral oil (drizzle)
• 4 candy canes, crushed (about 1/3 cup/40g)

Do This

• 1) Heat oven to 325°F (163°C). Line a 9-inch square pan with parchment, overhanging on two sides.
• 2) Mix crumbs, melted butter, sugar, and salt. Press into pan; bake 10 minutes. Cool slightly.
• 3) Beat cream cheese and sugar until smooth; mix in sour cream, vanilla, and salt. Beat in eggs one at a time.
• 4) Reserve 1 cup batter; whisk in melted white chocolate and peppermint. Reserve 1/2 cup batter; whisk in melted dark chocolate.
• 5) Pour plain batter over crust. Dollop peppermint and dark batters; swirl gently with a knife.
• 6) Bake 30–35 minutes until edges set and center wobbles. Cool 1 hour, then chill 4 hours.
• 7) Drizzle melted dark chocolate + oil; top with crushed candy canes. Slice and serve.

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Why You’ll Love This Recipe

• All the holiday joy of peppermint bark wrapped in creamy, silky cheesecake bars.
• Beautiful red-and-white swirls on a deep chocolate cookie crust—eye-catching on any dessert table.
• No water bath required; simple, reliable bar format with clean slices.
• Make-ahead friendly and freezer-friendly for stress-free entertaining.

Grocery List

• Produce: None
• Dairy: Cream cheese, sour cream, eggs, unsalted butter
• Pantry: Chocolate sandwich or wafer cookies, granulated sugar, vanilla extract, peppermint extract, white chocolate, dark chocolate, neutral oil, fine sea salt, candy canes

Full Ingredients

Chocolate Cookie Crust

• 2 cups (240g) fine chocolate cookie crumbs (from about 24 chocolate sandwich cookies or wafer cookies)
• 5 tbsp (70g) unsalted butter, melted
• 2 tbsp (25g) granulated sugar
• 1/4 tsp fine sea salt

Cheesecake Batter

• 16 oz (454g) full-fat cream cheese, completely softened
• 2/3 cup (135g) granulated sugar
• 1/2 cup (120g) sour cream, room temperature
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Peppermint Bark Swirls

• 3 oz (85g) good-quality white chocolate, finely chopped
• 2 oz (57g) dark or semisweet chocolate (60–70%), finely chopped
• 1/2 tsp peppermint extract
• 1 tbsp (15 ml) heavy cream, optional (to loosen the white chocolate, if needed)

Finishing

• 2 oz (57g) dark or semisweet chocolate, finely chopped
• 1 tsp neutral oil (canola or grapeseed) or melted coconut oil
• 4 regular candy canes, crushed (about 1/3 cup/40g)

Step-by-Step Instructions

Step 1: Prep the pan and oven

Heat the oven to 325°F (163°C). Line a 9-inch (23 cm) square baking pan with parchment paper, leaving overhang on two opposite sides to create handles for easy lifting. Lightly mist with nonstick spray.

Step 2: Make and pre-bake the crust

In a bowl, combine the chocolate cookie crumbs, melted butter, sugar, and salt until the mixture resembles damp sand. Press firmly and evenly into the prepared pan, packing it up just slightly along the edges. Bake for 10 minutes, then set on a wire rack to cool while you make the filling.

Step 3: Mix the cheesecake batter

With a hand mixer or stand mixer (paddle), beat the softened cream cheese and sugar on medium speed until completely smooth and fluffy, 2 minutes, scraping the bowl. Mix in the sour cream, vanilla, and salt until just combined. Beat in the eggs one at a time on low speed, mixing just until incorporated and smooth. Avoid overbeating to minimize air bubbles.

Step 4: Create the peppermint bark swirls

Scoop 1 cup (about 240 ml) of the plain batter into a small bowl. Melt the white chocolate in a microwave-safe bowl at 50% power in 20-second bursts (or in a double boiler), stirring until smooth. If it seems thick, stir in up to 1 tbsp heavy cream to loosen. Let cool 1 minute, then whisk it into the reserved 1 cup batter along with the peppermint extract.

Scoop another 1/2 cup (about 120 ml) of the plain batter into a second bowl. Melt the 2 oz dark chocolate as above and whisk into this 1/2 cup batter. You now have three batters: plain, peppermint-white, and dark chocolate.

Step 5: Assemble and swirl

Pour the remaining plain batter over the warm crust and smooth the top. Spoon the peppermint-white batter in 6 to 8 dollops over the surface, then add smaller dollops of the dark chocolate batter in the spaces. Using a skewer or thin knife, drag gentle S-shapes across the pan in alternating directions to create a marbled swirl—avoid overmixing so the colors stay distinct. Rap the pan firmly on the counter 2–3 times to release air bubbles.

Step 6: Bake and cool

Bake at 325°F (163°C) for 30–35 minutes, until the edges are set and the center still has a slight wobble when the pan is nudged. Turn off the oven, crack the door, and let the bars sit inside for 10 minutes. Transfer to a rack and cool at room temperature for 1 hour. Refrigerate, uncovered, until fully cold and set, at least 4 hours (overnight is ideal).

Step 7: Finish, slice, and serve

For the drizzle, melt 2 oz dark chocolate with 1 tsp neutral oil until smooth and fluid. Lift the chilled slab out using the parchment. Drizzle the chocolate back and forth in thin ribbons, then immediately sprinkle with crushed candy canes so they stick. Use a long, sharp knife warmed under hot water and wiped dry to cut into 16 bars, cleaning the blade between cuts for sharp edges. Serve chilled.

Pro Tips

• Use fully softened cream cheese and room-temperature eggs to ensure an ultra-smooth batter with no lumps.
• Swirl with restraint. A few S-shaped passes give dramatic marbling; too many turns will muddy the colors.
• If baking in glass or ceramic, add 3–5 minutes to the bake time; metal pans run slightly hotter.
• For neat slices, chill overnight and warm the knife between cuts; wipe clean after each slice.
• Peppermint extracts vary in strength. If yours is very potent, start with 1/4 tsp in the white-chocolate batter and taste a dab, then add up to 1/2 tsp.

Variations

• Mocha-Peppermint: Add 1 tsp instant espresso powder to the dark-chocolate swirl for a mocha twist.
• Gluten-Free: Use gluten-free chocolate sandwich cookies for the crust.
• White-Out: Skip the dark-chocolate swirl in the batter and make a bold contrast with an extra-dark drizzle on top.

Storage & Make-Ahead

Refrigerate bars in an airtight container for up to 5 days. For best crunch, add the crushed candy canes the day you serve. To freeze, wrap the uncut slab (without candy canes) tightly in plastic and foil for up to 2 months; thaw overnight in the fridge, then drizzle chocolate and add candy canes before slicing. The crust and batter can be prepared separately up to 1 day ahead; store the crust covered at room temperature and the batter covered in the refrigerator.

Nutrition (per serving)

Approximate per bar (1 of 16): 360 calories; 24g fat; 33g carbohydrates; 4g protein; 170mg sodium. Values are estimates and will vary with brands and exact measurements.