Candy cane chocolate cheesecake bars recipe (2024)

December 3, 2013 by Roxana 43 Comments

Velvety peppermint cheesecake with swirls of white chocolate candy cane bars and topped with a piece of chocolate, these festive chocolate cheesecake bars are a showstopper. Easy as 1,2,3 and only 7 ingredients!

Let’s leave that photo soak in for a minute or two. You may wanna take a (paper) towel to wipe the drooling of your chin.

I wish there was a way for you to smell these chocolate cheesecake bars. The smell is intoxicating. Chilly peppermint mixed with the warm smell of melted chocolate. Made with Hershey’s candy cane chocolate bars and Coffee Matte peppermint mocha coffee creamer, these cheesecake bars are divine!

Christmas is not the same without candy cane. I may not eat candy cane by themselves but boy, i heart them in desserts. I was looking forward to Christmas baking just so I can make a candy cane cheesecake. A silky smooth cheesecake with peppermint flavors will put a smile on my face.A silky smooth cheesecake with swirls of candy cane white chocolate will make my heart skip a beat!

It was just an ordinary trip to the local grocery store when I saw the limited edition of the Hershey’s candy cane chocolate bars. I knew right thenthere was no way I could leave the store using stocking up on these chocolate bars. You know I have a serious problem with limited edition chocolate. It’s the adrenaline rushing knowing I only have a short period of time to enjoy them before they are gone for a couple of month or even worse, for good #heartbroken

After a couple of taste tests on the candy cane chocolate bars recipes ideas I knew I wanted to make a show-stopping dessert with them. Brownies cake first to mind, then a cake but a simple cheesecake sounded way better.

These cheesecake bars are fairly easy to make. Just like other cheesecake recipes, you start by mixing graham cracker crumbs with butter and press it evenly on the bottom of the pan. Because I made my cheesecake in a square pan instead of a round one, I didn’t make a crust on the sides, just on the bottom.

The cheesecake filling is make with cream cheese, sugar, eggs, peppermint mocha coffee creamer and chopped candy cane chocolate. Mix and pour over the crust. As simple as that. 2 ingredients for the crust and 5 ingredients for the filling. Doesn’t that sound like the easiest chocolate cheesecake ever?

Candy cane chocolate cheesecake bars recipe

Yields 16 bars

15 minPrep Time

40 minCook Time

4 hrTotal Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

Crust

3/4 cup graham crackers crumbs
1/4 cup butter, melted

Cheesecake filling

2 x 8oz packages Philadelphia cream cheese, room temperature
3/4 cup Imperial sugar
3 eggs, room temperature
1/4 cup Coffee matte peppermint mocha coffee creamer
3 X 1.55 oz Hershey's candy cane chocolate bars , broken into pieces

Decoration

3 X 1.55 oz Hershey's candy cane chocolate bars

Instructions

Heat the oven to 325F. Line a 8X8 square baking pan with parchment paper or pan liner leaving about 2 inch hanging on the sides. Set aside
In a small bowl combine the graham cracker crumbs and melted butter. With your fingers press it evenly on the bottom of the prepared baking pan.
Refrigerate for 5 minutes.
Meanwhile make the cheesecake filling.
In a mixing bowl, add the cream cheese and sugar. With the paddle attachment beat on low speed until light and fluffy.
Mix in the eggs, one at a time, scrapping the sides of the bowl with a spatula after each addition.
Gently pour in the coffee creamer and stir to combine.
With a spatula fold in the chopped candy cane chocolate.
Pour the filling onto the cheesecake crust.
Bake in preheated oven for 40 minutes. Turn off the oven, slightly open the oven's door and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and chill in the fridge for a couple of hours.
To decorate, remove the cheesecake from the pan using the hanging paper.
Cut the cheesecake into 16 bars.
To decorate break the chocolate bars, reserving 16 pieces.
In a microwave safe, place the rest of the chopped chocolate and heat for about 30-45 seconds until just softened. With a teaspoon stir to combine.
Drizzle over the cheesecake bars. Place one piece of chocolate over each bar.

7.6.8

330

http://atreatsaffair.com/candy-cane-chocolate-cheesecake-bars-recipe/

Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

FAQs

How to keep peppermint bark from separating? ›

If your bark chilled in the refrigerator for longer than 3–4 hours, let it sit at room temperature for 10–15 minutes to slightly soften before breaking/slicing. (Or else the layers might separate.) Cover and store leftover bark in the refrigerator for up to 3 weeks.

What is peppermint bark made of? ›

Peppermint bark is a holiday treat made with two types of chocolate—either semisweet or dark and white—and chopped candy canes. Williams-Sonoma is basically famous for theirs at this point, and for good reason—it's delicious.

Learn More Now ›

What can I use instead of parchment paper for peppermint bark? ›

You'll need parchment paper to make the recipe work properly; don't try to replace it with aluminum foil or plastic wrap. The bark looks attractive either cut or broken into ragged pieces. I pllace in cookie boxes lined with red cellophane.

Read The Full Story ›

How to keep peppermint candy from sticking together? ›

Avoid Moisture Mixes.

Storing these sweets in the same container will cause the harder candies to become sticky. To make sure that hard candies stay hard, sprinkle with finely ground sugar and store in an airtight jar.

Tell Me More ›

Why is Ghirardelli peppermint bark so good? ›

The layer of rich dark chocolate and the creamy mint layer with bits of peppermint crunch are a perfect blend of flavors and textures. They're best when kept in the refrigerator as it really helps keeps the mint and chocolate flavors crisp so they stand out more.

See Details ›

How to crush candy canes for peppermint bark? ›

You can use crushed candy canes or crushed peppermint candies, whichever you prefer. I find that the easiest way to crush the candy is to place it in a resealable bag, then use a meat mallet or rolling pin to break it into small pieces. This recipe only has 4 ingredients which means quality really counts.

Discover More ›

How long does store bought peppermint bark last? ›

A: Peppermint bark has a shelf life of 1 year.

Read The Full Story ›

How do you harvest peppermint so it keeps growing? ›

Always cut off whole stems rather than individual mint leaves. Plucking off the leaves can lead to damage and stress, whereas cutting the stems will cause the mint to sprout again more quickly. Tip: It is best to harvest the top 10 – 20 cm of the mint, as the leaves are youngest here and taste more intense.

Get More Info Here ›

How long can you store peppermint bark? ›

HOW TO STORE CHOCOLATE PEPPERMINT BARK. After making the bark, allow it to cool and solidify at room temperature. This usually takes about 30 minutes to an hour, depending on the room's temperature. Once you cut your chocolate bark, store it in an airtight container and keep it at room temperature for about 2 weeks.

Tell Me More ›

Does peppermint choke out other plants? ›

If you see mint planted in a garden, chances are it'll be in its own container. That's because mint doesn't make for a good companion plant - in fact, it's so invasive that it can quickly spread through a planter or flowerbed, smothering out your other plants.

Get More Info ›