Must Have Peppermint Candy Cane Cheesecake Bars

Must Have Peppermint Candy Cane Cheesecake Bars


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Do you like candy canes? We do too! These peppermint candy cane cheesecake bars have just the right amount of peppermint.

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Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

16 servings


  • Crust:
  • ¾ C. graham cracker crumbs
  • ¼ C. butter, melted
  • Filling:
  • 2 packages of cream cheese, room temperature
  • 3 Hershey candy cane chocolate bars, broken
  • 3 eggs, room temperature
  • ¾ C. imperial sugar
  • ¼ C. coffee matte peppermint mocha coffee creamer
  • Garnish:
  • Gumdrops
  • Peppermint candy canes

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Preheat the oven to 325 degrees. Line a baking pan with parchment paper and set it aside. In a bowl combine the graham cracker crumbs and melted butter. With your fingers evenly press the parchment paper lined baking pan with the graham crackers. Let it refrigerate for 5 minutes. While this is taking place make the cheesecake filling. In a bowl, add in the cream cheese and sugar. Add in the eggs, one at a time and mix. The mixture should be fluffy by now. Pour in the coffee creamer and stir. Once mixed add the mixture into the baking pan. Let it bake for 40 minutes. Let it cool for 1 hour and then place it into the refrigerator. Cut it into 16 pieces and garnish it with the gumdrops and candy canes.

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