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Lighter peppermint bark cheesecake bars with a chocolate cookie crust, creamy peppermint cheesecake filling, thin white chocolate topping, and crushed candy canes.

Lighter Peppermint Bark Cheesecake Bars

Creamy peppermint cheesecake bars with a chocolate cookie crust, lighter Greek-yogurt cheesecake filling, thin white chocolate topping, and crunchy crushed peppermint. An easy make-ahead Christmas dessert.
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Prep Time 25 minutes
Cook Time 38 minutes
Total Time 5 hours 33 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Chocolate Cookie Crust
  • 24 chocolate sandwich cookies
  • 4 tablespoons unsalted butter melted
  • Peppermint Cheesecake Filling
  • 16 ounces reduced-fat block-style cream cheese softened
  • ¾ cup plain Greek yogurt
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 1 tablespoon cornstarch
  • Pinch of salt
  • White Chocolate Peppermint Topping
  • 4 ounces good-quality white chocolate finely chopped
  • 2 tablespoons plain Greek yogurt
  • ⅓ cup crushed peppermint candies or candy canes

Method
 

  1. Preheat oven to 325°F (163°C).
  2. Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
  3. Process chocolate sandwich cookies into fine crumbs.
  4. Mix cookie crumbs with melted butter.
  5. Firmly press the mixture into the prepared pan.
  6. Bake the crust for 8 minutes and cool slightly.
  7. Beat softened reduced-fat cream cheese on medium-low until smooth.
  8. Add sugar, cornstarch, and salt and mix on low until combined.
  9. Mix in Greek yogurt.
  10. Add vanilla and peppermint extracts.
  11. Add eggs one at a time, mixing on low just until incorporated.
  12. Pour the filling over the chocolate crust.
  13. Smooth the surface and gently tap the pan to release large air bubbles.
  14. Bake for approximately 30–36 minutes, until the edges are set and the center still has a slight wobble.
  15. Turn off the oven, crack the door, and leave the cheesecake inside for 10 minutes.
  16. Remove and cool completely at room temperature.
  17. Cover and refrigerate for at least 4 hours or overnight.
  18. Gently melt the white chocolate in short intervals.
  19. Allow it to cool slightly, then stir in 2 tablespoons Greek yogurt until smooth.
  20. Spread a thin layer over the chilled cheesecake.
  21. Immediately scatter crushed peppermint candy over the topping.
  22. Refrigerate for 20–30 minutes.
  23. Lift the cheesecake from the pan using the parchment.
  24. Cut into 16 bars using a clean sharp knife.

Notes

Use room-temperature block-style cream cheese for the smoothest filling.
Do not overmix after adding the eggs.
Measure peppermint extract carefully.
Don't overbake; the center should retain a slight wobble.
Chill for at least four hours before slicing.
Keep the white chocolate layer relatively thin.
Add crushed peppermint before the white chocolate sets.
Wipe the knife between cuts for cleaner layers.
Store refrigerated.