Peppermint Brownie Cheesecake Bars
These Peppermint Brownie Cheesecake Bars are made with a fudgy brownie base, creamy no-bake peppermint cheesecake, crushed candy canes, and mini chocolate chips. It’s a festive Christmas dessert that’s easier than making a traditional cheesecake.
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It’s a great make-ahead desserts for Christmas parties, holiday cookie trays, family gatherings, and Christmas Eve desserts. Just chill them, slice them into squares, and they’re ready to share when guests arrive.
And for more Christmas brownies recipes, the recipes below are worth trying:
Ingredients You’ll Need:
- 1 (16–18 ounce) box brownie mix
- Ingredients called for on the brownie mix box
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1 (8-ounce) container whipped topping, thawed
- 1/3 cup crushed peppermint candies or candy canes
- 1/3 cup mini chocolate chips, optional
How to Make Peppermint Brownie Cheesecake Bars
Step 1: Prepare the brownie mix according to the package directions in a parchment-lined 8×8-inch baking pan. Bake until the brownies are set, then let them cool completely. If you’re in a hurry, place the pan in the refrigerator once it’s no longer hot to help them cool faster.
Step 2: Add the softened cream cheese and powdered sugar to a mixing bowl. Beat until smooth and creamy. Mix in the vanilla and peppermint extract.
Step 3: Gently fold the whipped topping into the cream cheese mixture until light and fluffy. Fold in about half of the crushed peppermint candies.
Step 4: Spread the peppermint cheesecake mixture evenly over the cooled brownies. Sprinkle the remaining crushed peppermint candies and mini chocolate chips over the top, if using.
Step 5: Refrigerate for about 1 hour, or until the cheesecake layer is firm enough to slice. Use the parchment paper to lift the bars from the pan, then cut into 12 squares.
Important Recipe Notes
- Cool the brownies completely before adding the cheesecake layer. A warm brownie base can make the topping soft and difficult to spread.
- Use softened cream cheese for the smoothest, creamiest cheesecake layer.
- Don’t overdo the peppermint extract. Just 1/4 teaspoon is enough because peppermint flavor can become very strong.
- Chill the bars well before cutting. This helps the cheesecake layer firm up and makes slicing much easier.
- For clean slices, use a sharp knife and wipe it clean between each cut.
- Store leftovers in the refrigerator in an airtight container for up to 2–3 days.
- The mini chocolate chips are optional, but they add a nice little chocolate crunch.
- For a fun variation, replace the crushed candy canes with crushed peppermint Oreos for Peppermint Oreo Brownie Cheesecake Bars.
Peppermint Brownie Cheesecake Bars
Ingredients
- 1 16–18 ounce box brownie mix
- Ingredients called for on the brownie mix box
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1 8-ounce container whipped topping, thawed
- 1/3 cup crushed peppermint candies or candy canes
- 1/3 cup mini chocolate chips optional
Instructions
- Prepare the brownie mix according to the package directions in a parchment-lined 8×8-inch baking pan. Bake until the brownies are set, then let them cool completely. If you’re in a hurry, place the pan in the refrigerator once it’s no longer hot to help them cool faster.
- Add the softened cream cheese and powdered sugar to a mixing bowl. Beat until smooth and creamy. Mix in the vanilla and peppermint extract.
- Gently fold the whipped topping into the cream cheese mixture until light and fluffy. Fold in about half of the crushed peppermint candies.
- Spread the peppermint cheesecake mixture evenly over the cooled brownies. Sprinkle the remaining crushed peppermint candies and mini chocolate chips over the top, if using.
- Refrigerate for about 1 hour, or until the cheesecake layer is firm enough to slice. Use the parchment paper to lift the bars from the pan, then cut into 12 squares.
