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Easy Peppermint Mocha Cheesecake Bars Recipe

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These peppermint mocha cheesecake bars are a happy accident turned crowd favorite—creamy, chocolatey, minty, and just the right amount of coffee-flavored. Perfect for holiday gatherings, they come together in under 30 minutes of active prep time and cut cleanly into squares.

Ingredients

Scale
  • 2 cups chocolate cookie crumbs (about 20 Oreos or chocolate wafers, finely crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup sour cream
  • 2 tablespoons strong brewed coffee or espresso, cooled
  • 1 teaspoon peppermint extract
  • 1/2 cup semi-sweet chocolate chips, melted
  • 1/2 cup semi-sweet chocolate chips (for ganache)
  • 1/4 cup heavy cream (for ganache)
  • 1/4 cup crushed peppermint candies or candy canes

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. In a medium bowl, combine chocolate cookie crumbs, melted butter, and 2 tablespoons sugar. Stir until mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add 3/4 cup sugar and beat for another minute until combined.
  4. Add eggs one at a time, beating on low speed after each addition until just incorporated. Add sour cream, cooled coffee, and peppermint extract; beat on low until smooth.
  5. Melt 1/2 cup semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let cool for a minute.
  6. Pour cheesecake filling over crust and spread evenly. Drop spoonfuls of melted chocolate over the top. Use a knife or toothpick to swirl into the filling with a few figure-eight motions.
  7. Bake for 35-40 minutes. Edges should be set and slightly puffed, but center should still jiggle slightly. If top browns too quickly, tent loosely with foil for last 10 minutes.
  8. Remove from oven and cool on a wire rack for 1 hour at room temperature. Transfer to refrigerator and chill for at least 4 hours, or overnight.
  9. For ganache: Place remaining 1/2 cup chocolate chips in a small bowl. Heat heavy cream in a small saucepan until it just begins to simmer. Pour hot cream over chocolate chips, let sit for 2 minutes, then stir until smooth and glossy. Let cool for 5 minutes.
  10. Pour ganache over chilled cheesecake bars and spread evenly. Sprinkle crushed peppermint candies over the top while ganache is still wet. Return to refrigerator for 30 minutes to set ganache.
  11. Lift bars out of pan using parchment overhang. Place on cutting board and slice into 16 squares using a sharp knife, wiping knife clean between each slice. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the filling to avoid cracks. Chill overnight for best texture and clean slices. Use pure peppermint extract, not mint extract. Crush peppermint candies finely for easier eating.

Nutrition

Keywords: peppermint mocha, cheesecake bars, holiday dessert, chocolate, mint, coffee, easy cheesecake, no water bath

Find it online: https://willarecipes.com/easy-peppermint-mocha-cheesecake-bars-recipe/