Perfect Peppermint Bark Cheesecake Bites
These bite-sized peppermint bark cheesecake treats combine creamy cheesecake with crisp peppermint bark for a festive and easy holiday dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 12 full sheets, finely crushed)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces (450g) cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream, cold
- 8 ounces white chocolate chips or chopped white chocolate
- 6 ounces semi-sweet or dark chocolate (optional)
- ½ teaspoon peppermint extract
- ½ cup crushed candy canes or peppermint candies
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand. Press firmly into bottom of lined 9×9-inch baking pan. Bake 8-10 minutes until golden and fragrant. Cool completely.
- Beat softened cream cheese with sugar and vanilla extract until smooth and creamy (3-4 minutes). Whip cold heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture in batches to keep filling light and fluffy.
- Pour cheesecake filling over cooled crust and spread evenly. Tap pan lightly to release air bubbles and smooth surface. Refrigerate at least 2 hours until firm.
- Melt white chocolate in microwave-safe bowl in 20-second bursts, stirring until smooth. Stir in peppermint extract. Pour half the white chocolate onto parchment paper on baking sheet and spread thinly. If using, melt dark/semi-sweet chocolate and drizzle or spread over white chocolate once slightly cooled. Sprinkle crushed candy canes evenly on top. Let set at room temperature or in fridge about 30 minutes.
- Break peppermint bark into small pieces roughly the size of cheesecake bites. Place bark pieces gently on top of cheesecake layer, pressing slightly to stick but not sink. Refrigerate 30 minutes to set.
- Warm a sharp knife with hot water, dry it, and slice dessert into 1.5-inch squares or rectangles. Serve chilled.
Notes
Press crust firmly to avoid crumbling. Use room temperature cream cheese to avoid lumps. Whip cream cold for best stiff peaks. Melt chocolate slowly to avoid scorching. Crush candy canes just before use for freshness. Warm knife between cuts for clean slices. Let bites soften 5 minutes at room temperature if peppermint bark is too hard to cut.
Nutrition
- Serving Size: 1 cheesecake bite (a
- Calories: 180
- Sugar: 12
- Sodium: 110
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 14
- Protein: 3
Keywords: peppermint bark, cheesecake bites, holiday dessert, peppermint, easy dessert, Christmas treats, no-bake cheesecake