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Creamy Candy Cane Cheesecake Bars

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These creamy candy cane cheesecake bars are a quick, festive dessert perfect for holiday gatherings, combining a buttery crust with a silky cream cheese filling and crunchy peppermint candy cane bits.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (150g), preferably honey-flavored
  • 1/4 cup granulated sugar (50g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 16 ounces cream cheese, softened (450g), full-fat recommended
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1/2 cup sour cream (120ml)
  • 1 teaspoon pure vanilla extract
  • 1 cup crushed candy canes (about 8–10 candy canes), crushed to medium pieces
  • Optional: whipped cream or drizzle of white chocolate for topping

Instructions

  1. Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Prepare the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan using the back of a spoon or flat-bottomed glass. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the filling: In a large bowl, beat softened cream cheese with sugar until smooth and creamy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides as needed.
  4. Add eggs one at a time, mixing just until combined to avoid over-beating.
  5. Stir in sour cream and vanilla extract until smooth. The filling should be thick, velvety, and pourable but not runny.
  6. Fold in crushed candy canes gently, saving a few pieces to sprinkle on top if desired. Avoid overmixing to keep the peppermint bits crunchy.
  7. Pour the filling evenly over the baked crust and smooth the top with a spatula.
  8. Bake for 35-40 minutes or until the edges are set but the center still jiggles slightly when shaken gently.
  9. Let the bars cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight to set properly.
  10. Use the parchment overhang to lift the bars out of the pan, cut into squares, and optionally top with whipped cream or drizzle with white chocolate before serving.

Notes

Use room temperature cream cheese and eggs for a smooth filling. Avoid overmixing eggs to prevent cracks. Crush candy canes to medium pieces for the best texture. Line the pan with parchment paper with overhang for easy removal. Dip knife in hot water and wipe dry between cuts for clean edges. Refrigerate bars for at least 4 hours or overnight to set properly. Variations include adding chocolate chips, using gluten-free crust, or adding spices like cinnamon or ginger.

Nutrition

Keywords: cheesecake bars, candy cane dessert, holiday dessert, peppermint cheesecake, festive dessert, easy cheesecake bars, Christmas dessert

Find it online: https://yumnode.com/creamy-candy-cane-cheesecake-bars-recipe-easy-festive-dessert-idea/