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Light Peppermint Bark Cheesecake Bars: Easy Holiday Dessert

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These Light Peppermint Bark Cheesecake Bars are a creamy, crunchy holiday treat that feels indulgent but is lighter than traditional cheesecake bars. Made with a secret blend of Greek yogurt and cottage cheese, they deliver all the festive flavor without the heavy feeling.

Ingredients

Scale
  • 1 ½ cups crushed chocolate graham crackers (about 10 full sheets)
  • ¼ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup plain Greek yogurt
  • ¼ cup cottage cheese
  • 1 teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • ½ cup dark chocolate chips
  • 1 tablespoon coconut oil
  • ¼ cup crushed peppermint candies or candy canes (about 6–8 small candies)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly spray with non-stick cooking spray.
  2. In a medium bowl, combine crushed chocolate graham crackers, melted butter, sugar, and salt. Stir until mixture looks like wet sand. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 8 minutes, then set aside to cool slightly.
  3. Place cottage cheese in a food processor or blender and blitz until completely smooth, about 30 seconds. Set aside.
  4. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add sugar and beat for another minute until fluffy.
  5. Add eggs one at a time, beating on low speed after each addition just until combined. Add Greek yogurt, blended cottage cheese, vanilla extract, and peppermint extract. Mix on low until smooth and combined. Scrape bowl again.
  6. Pour filling over pre-baked crust. Spread evenly with a spatula. Tap pan gently on counter to release air bubbles.
  7. Bake at 325°F (163°C) for 30-35 minutes. Edges should be set and slightly puffed, center will still jiggle slightly. If center looks liquid, bake another 3-5 minutes.
  8. Place pan on a wire rack and cool to room temperature, about 1 hour. Transfer to refrigerator and chill for at least 4 hours, or overnight.
  9. Once bars are fully chilled, melt dark chocolate chips and coconut oil together in a small saucepan over low heat, stirring constantly, or in the microwave in 20-second bursts. Let cool for 2 minutes, then drizzle over cheesecake. Spread into an even layer. Immediately sprinkle crushed peppermint candies over chocolate before it sets.
  10. Return pan to fridge for 15-20 minutes to let chocolate firm up. Use parchment overhang to lift entire block out of pan. Use a sharp knife to slice into 16 squares, wiping knife between each slice with a damp paper towel.

Notes

Don’t overmix the filling to prevent cracking. Use room temperature ingredients for best texture. Crush peppermints finely to avoid large chunks. Chill for at least 4 hours before slicing for clean cuts. Bars taste even better on day two.

Nutrition

Keywords: peppermint bark cheesecake bars, light cheesecake bars, holiday dessert, peppermint dessert, easy cheesecake bars

Find it online: https://platebelle.com/light-peppermint-bark-cheesecake-bars-easy-holiday-dessert/