Peppermint Brownie Cheesecake Bars are an easy holiday dessert with layers of rich chocolate brownies and a cool, creamy peppermint cheesecake topping.
Crushed candy canes add a festive finish, while mini chocolate chips bring in a little extra chocolate. These bars are simple to make with boxed brownie mix and are perfect for holiday parties, potlucks, or adding to a dessert table.
Ingredients You’ll Need
- 1 16–18 ounce box brownie mix
- Ingredients called for on brownie mix box
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
- 1 8 oz container whipped topping thawed
- ⅓ cup crushed peppermint candies or candy canes
- ⅓ cup mini chocolate chips optional
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How to Make Peppermint Brownie Cheesecake Bars
1. Prepare the brownies according to the package directions in a parchment-lined 8×8 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 along 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.
Peppermint Brownie Cheesecake Bars
Equipment
Ingredients
- 1 16–18 ounce box brownie mix
- Ingredients called for on brownie mix box
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
- 1 8 oz container whipped topping thawed
- ⅓ cup crushed peppermint candies or candy canes
- ⅓ cup mini chocolate chips optional
Instructions
- Prepare the brownies according to the package directions in a parchment-lined 8×8 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.
- 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.
- Gently fold in the whipped topping until the cheesecake mixture is light and fluffy. Fold in about half of the crushed peppermint candies.
- Spread the peppermint cheesecake mixture evenly over the cooled brownies. Sprinkle the remaining crushed peppermint over the top along with mini chocolate chips, if using.
- 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.
Notes
- Keep in the fridge for 2-3 days in an airtight container.
- Definitely go light on the peppermint extract. It gets strong very quickly.
- For cleaner slices, refrigerate the bars until very cold and wipe your knife between cuts.
- You could also crush peppermint Oreos into the cheesecake layer instead of candy canes for a Peppermint Oreo Brownie Cheesecake Bar.
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