These Peppermint Brownie Cheesecake Bars start with an easy fudgy brownie base and are topped with a creamy no bake peppermint cheesecake layer. They’re festive, chocolatey, and much easier than making a traditional cheesecake.
Peppermint Brownie Cheesecake Bars serves: 12
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 1 hour and 55 minutes
You will need
• 1 (16–18 ounce) box brownie mix
• Ingredients called for on 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
1. Prepare the brownies according to the package directions in a parchment-lined 8x8 inch baking pan.
Bake until the brownies are set, then let them cool completely. You can pop the pan into the refrigerator once it’s no longer hot to speed this up.
2. Add the softened cream cheese and powdered sugar to a mixing bowl. Beat until completely smooth and creamy. Mix in the vanilla and peppermint extract.
3. Gently fold in the whipped topping until the cheesecake mixture is light and fluffy.
Fold in about half of the crushed peppermint candies.
4. Spread the peppermint cheesecake mixture evenly over the cooled brownies.
Sprinkle the remaining crushed peppermint over the top
Then sprinkle with mini chocolate chips, if using.
5. Refrigerate for about 1 hour, or until the topping is firm enough to slice. Lift the bars out of the pan using the parchment paper and cut into squares.
Tips and tricks!
• Definitely go light on the peppermint extract, as it gets strong very quickly.
• For cleaner slices, refrigerate the bars until very cold and wipe your knife between cuts.
• You can crush peppermint Oreos into the cheesecake layer instead of candy canes for Peppermint Oreo Brownie Cheesecake Bars.
Storage: Keep in the fridge for 2-3 days in an airtight container.
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