Our first Christmas in the new house was magical, but chaotic. Boxes lined the hallway, half the kitchen tools were still missing, and the oven? Let’s just say it was “pending installation.” Still, I refused to show up empty-handed to our neighborhood cookie swap. That’s when these No-Bake Peppermint Cheesecake Bars became my little miracle on Main Street. With crushed candy canes, a velvety cheesecake filling, and zero baking, they were an instant hit, and a new SoolFood holiday classic.
Since then, I make them every December. They’re easy to prep, chill overnight, and slice cleanly into picture-perfect squares that bring joy with every bite.
Why You’ll Love These Bars
There’s something magical about a dessert that looks like you spent hours on it… but takes less than 30 minutes of hands-on time. These no-bake peppermint cheesecake bars are:
- Minty and festive
- Creamy yet light
- Packed with chocolate and candy cane crunch
- Easily made ahead
- Freezer-friendly
The cool peppermint pairs beautifully with the chocolate cookie crust, while the cream cheese layer gives it just enough tang to balance the sweetness. They hold their shape, look gorgeous on a cookie tray, and never last long.
More Holiday Sweetness from the SoolFood Kitchen
Pair these bars with our banana chocolate chip cookies for a chewy contrast, or add our small-batch chocolate chip cookies to your gift tins. Want something more indulgent? These perfect Oreo brownies always impress.
No-Bake Peppermint Cheesecake Bars Recipe
Ingredients
For the crust:
- 24 chocolate sandwich cookies (like Oreos), crushed
- 5 tbsp unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1½ cups heavy whipping cream
- ½ cup crushed candy canes (plus more for topping)
- Optional: red food coloring for a pink swirl
Instructions
- Prepare the pan:
Line an 8×8-inch baking dish with parchment paper, leaving a little overhang for easy removal later. - Make the crust:
In a bowl, combine crushed cookies and melted butter until evenly coated. Press the mixture firmly into the bottom of the pan. Place in the freezer while you prep the filling. - Beat the cream cheese:
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, peppermint extract, and vanilla extract. Beat again until fluffy. - Whip the cream:
In a separate chilled bowl, whip the heavy cream until stiff peaks form. Fold it gently into the cream cheese mixture in batches. - Add peppermint & color:
Stir in crushed candy canes. If using food coloring, swirl it in lightly for a marbled pink effect. - Assemble and chill:
Spread the cheesecake mixture evenly over the crust. Smooth the top and sprinkle with extra crushed peppermint. Cover and refrigerate for at least 4 hours (or overnight) until firm. - Slice & serve:
Lift the bars out of the pan using the parchment paper. Slice with a sharp knife dipped in warm water and wiped clean between cuts.
Recipe Tips
- Use full-fat cream cheese for the creamiest texture.
- Want a gluten-free version? Use gluten-free chocolate cookies for the crust.
- Freeze bars in an airtight container for up to 1 month.