Creamy white chocolate peppermint cheesecake bars with a chocolate crust and a dollop of peppermint whipped cream! A fun holiday treat for the entire family!

Creamy white chocolate peppermint cheesecake bar recipe from @bakedbyrachel

Another one of those adult moments coming your way…

Let’s talk cookware. I completely believe there is an appropriate time to use all varieties of cookware – whether it be stainless, cast iron or non-stick. I have a little bit of each and they all have their uses. Though, I wouldn’t say I’ve ever been in love with my non-stick and it’s seen better days, which means it (or at least certain pieces) definitely needs replacing. For a while, I’d been debating over ceramic cookware.

Julie and I were talking recently about how we both needed to replace some non-stick items and we’d both considered trying ceramic. She bit the bullet and I let her be the guinea pig. That’s what friends do, right? After how much she raved about it, I had to try it.

Let me preface this by saying that I don’t normally buy celebrity branded items, especially after a previously poor experience. However, in this instance, the name behind the celebrity is a well known ceramic cookware brand, so I figured it was a safe bet. Anyway… I ended up buying this 10 inch non-stick ceramic fry pan from Trisha Yearwood’s cookware line. Not only is it gorgeous (it comes in an exterior titanium or copper finish) but it works just as you’d hope a good non-stick pan would. Nothing stuck to the pan and it cleaned up beautifully and easy! I’m already eager to try a few other items in the line. Yay for new pans! See… boring adult moment.

Creamy white chocolate peppermint cheesecake bar recipe from @bakedbyrachel

Now let’s talk about dessert, specifically cheesecake. I don’t know a single person that doesn’t enjoy a slice of cheesecake every now and then. And, since it’s the holiday season, now is definitely a good time to indulge in a classic dessert.

I’ve shared many seasonal cheesecake recipes including an over the top full size white chocolate peppermint bark cheesecake. I decided to put a spin on that cheesecake and do an easy bar option!

Less work, same great flavor and you can totally ditch the fork if you want!

Creamy white chocolate peppermint cheesecake bars with chocolate crust, topped off with a dollop of peppermint whipped cream and crushed candy canes! A crowd pleasing holiday dessert!

Be sure to add these peppermint cheesecake bars to your baking plans!

Creamy white chocolate peppermint cheesecake bar recipe from @bakedbyrachel

Creamy white chocolate peppermint cheesecake bars recipe from @bakedbyrachel
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White Chocolate Peppermint Cheesecake Bars

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 9 plus
Creamy white chocolate peppermint cheesecake bars with a chocolate crust and a dollop of peppermint whipped cream! A fun holiday treat for the entire family!



  • 1 1/2 C Chocolate Oreo cookie crumbes, filling removed (roughly 25 cookies)
  • 3 Tb granulated sugar
  • 5 Tb unsalted butter, melted


  • 2 : 8oz packages full fat cream cheese, softened
  • 3/4 C granulated sugar
  • 3 oz white chocolate, melted
  • 1/4 C heavy cream
  • 1 1/2 tsp peppermint extract
  • 2 large eggs, room temperature

Whipped cream:

  • 1/2 C heavy cream
  • 1/4 tsp peppermint extract
  • 2 Tb powdered sugar
  • Crushed candy canes, for topping


  • Preheat oven to 350°F. Line an 8x8 baking pan with parchment, leaving overhang on two sides. If necessary, hold parchment in place using binder clips. Lightly grease remaining sides of pan with baking spray. 
  • Combine chocolate cookie crumbs with granulated sugar and melted butter. Press into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes. 
  • Reduce oven temperature to 325°F. 
  • In a small bowl, melt white chocolate in 30 second intervals, at 50% power. Stir chocolate between intervals. Repeat until completely melted and smooth. 
  • In a large bowl or stand mixer, beat cream cheese until smooth and fluffy. With mixer running on low, slowly add sugar. Mix in melted white chocolate, followed by heavy cream and peppermint extract. Add one egg at a time, mixing well between additions. Beat until completely smooth and no streaks remain. Poor batter into prepared pan. Bake for 45 minutes. Cool to room temperature on a wire rack, then transfer to the refrigerator to chill overnight. 
  • In a medium bowl, beat together heavy cream, peppermint extract and powdered sugar until stiff peaks form. Chill until ready to use. 
  • Using a sharp knife, carefully slice cheesecake into desired sizes. Prior to serving, add a dollop of whipped cream and a sprinkle of crushed candy canes. 
  • Store cheesecakes in the refrigerator. 


Recipe serves roughly 9-12.
An original recipe from Baked by Rachel


Calories: 277kcal, Carbohydrates: 29g, Protein: 2g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 77mg, Sodium: 29mg, Potassium: 63mg, Fiber: 0.02g, Sugar: 29g, Vitamin A: 542IU, Vitamin C: 0.2mg, Calcium: 40mg, Iron: 0.2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cheesecake, Christmas, Peppermint

Creamy white chocolate peppermint cheesecake bar recipe from @bakedbyrachel

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