Peppermint Mocha Cheesecake Bars
A festive peppermint mocha cheesecake bars recipe for Christmas entertaining.
- Prep Time: 30 minutes
- Cook Time: 48 minutes
- Total Time: 318 minutes
- Yield: 16 bars
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 24 chocolate sandwich cookies
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 tablespoons Dutch-process cocoa powder
- 2 teaspoons instant espresso powder
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 3 ounces dark chocolate, melted
- 1/3 cup crushed peppermint candy
Instructions
- Make the crust: Heat oven to 325°F (165°C). Line an 8-inch square pan. Crush cookies, mix with butter, press firmly, and bake 10 minutes.
- Mix the filling: Beat cream cheese and sugar smooth. Mix in cocoa and espresso, then eggs one at a time, followed by sour cream, vanilla, and peppermint extract.
- Bake: Pour over crust and bake 32 to 38 minutes until edges are set and the center still wobbles slightly.
- Chill: Cool completely, then refrigerate at least 4 hours.
- Finish: Lift from pan, drizzle with dark chocolate, scatter with peppermint candy, and cut into 16 bars.
Notes
Editorial recipe draft: kitchen testing is required before making performance guarantees.