Peppermint Brownie Cheesecake Bars
These Peppermint Brownie Cheesecake Bars combine a rich, fudgy brownie base with a creamy peppermint cheesecake topping. Finished with crushed candy canes and mini chocolate chips, they’re an easy holiday dessert with the perfect mix of chocolate and cool peppermint flavor.
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 8x8 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.
Did You Make This Recipe?Let me know how it was!