Peppermint Mocha Oreo Cheesecake Bars
These Peppermint Oreo Cheesecake Bars are rich, creamy, and perfectly festive, starting with a buttery Oreo crust and topped with a smooth peppermint mocha cheesecake filling that’s studded with crushed Oreos and peppermint pieces. A touch of espresso powder enhances the chocolate flavor, while a final layer of velvety chocolate ganache and chopped peppermint bark adds the perfect holiday crunch. Decadent, refreshing, and irresistibly creamy—these no-fuss cheesecake bars are the ultimate Christmas dessert!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Oreo Cookies: Finely crushed to create a rich, chocolatey Oreo crust base that holds the bars together.
Salted Butter: Melted to bind the Oreo crumbs and add buttery flavor to the crust.
Semi-Sweet Chocolate Chips: Melted into the cheesecake filling for a deep, chocolate mocha flavor.
Heavy Cream: Used for both the cheesecake filling and ganache to create a silky, creamy texture.
Cream Cheese: Forms the base of the cheesecake layer; soft, rich, and perfectly creamy for smooth bars.
Granulated Sugar: Sweetens the cheesecake filling without overpowering the peppermint mocha flavor.
Unsweetened Cocoa Powder: Adds rich chocolate depth to the peppermint mocha cheesecake layer.
Instant Espresso Powder (Optional): Enhances the chocolate flavor and creates a mocha profile.
Salt: Balances sweetness and enhances the overall flavor of both crust and cheesecake.
Greek Yogurt or Sour Cream: Adds tang and creaminess for a smooth, luscious cheesecake texture.
Vanilla Bean Paste or Extract: Adds warm vanilla flavor and enhances the peppermint mocha profile.
Peppermint Extract: Infuses the cheesecake with that classic festive peppermint flavor.
Eggs: Bind the cheesecake filling and bake into a smooth, creamy texture.
Crushed Oreo Cookies: Folded into the filling for chocolate crunch and extra Oreo flavor.
Crushed Peppermint Candies: Add festive peppermint crunch throughout the cheesecake layer.
Dark Chocolate Chips: Melted into a rich ganache topping that pairs perfectly with peppermint.
Peppermint Bark or Crushed Peppermint Candies (Optional): Used for garnishing the ganache for a holiday-ready finish.
Why You’ll Love Peppermint Mocha Oreo Cheesecake Bars:
Rich & Creamy Texture: The peppermint mocha cheesecake layer is ultra-smooth, luscious, and melt-in-your-mouth decadent.
Perfect Holiday Flavor: A dreamy blend of peppermint, chocolate, and a hint of espresso makes these bars taste like Christmas in dessert form.
Oreo Lovers’ Dream: A buttery Oreo cookie crust + crushed Oreos inside the cheesecake = double the chocolate cookie goodness.
Peppermint Bark Crunch: The chopped peppermint bark on top adds the perfect festive sparkle and a satisfying crunch.
Velvety Ganache Topping: A silky chocolate ganache layer elevates the entire dessert and gives it a bakery-quality finish.
Easy to Slice & Serve: Made in a pan for fuss-free slicing — perfect for parties, cookie boxes, and holiday gatherings.
Make-Ahead Friendly: Cheesecake bars set beautifully overnight, making them ideal for prepping ahead of busy holiday events.
Crowd-Pleasing Dessert: The Oreo base combined with peppermint and chocolate is a fan favorite!
Tips for Making Peppermint Mocha Oreo Cheesecake Bars:
Use the Right Pan Size: These bars are designed for an 8.5×4.5" or 9×5" loaf pan, which gives them their signature thick, bakery-style layers.
Line the Pan with Parchment: Leave overhang on the sides so you can easily lift the bars out once chilled — this keeps the layers clean and crisp.
Crush Oreos Finely for the Crust: A fine crumb helps the crust compact tightly and prevents crumbling when slicing.
Press the Crust Firmly: Use the bottom of a measuring cup to firmly pack the crust so it stays intact under the cheesecake.
Bring All Ingredients to Room Temperature: Especially the cream cheese — this ensures your cheesecake filling mixes smoothly without lumps.
Don’t Skip the Espresso Powder: Even a tiny amount enhances the chocolate flavor without making the bars taste like coffee.
Fold in Crushed Oreos and Crushed Peppermint Candies Gently: Avoid over-mixing; folding keeps the cheesecake looking beautiful and marbled with cookie and peppermint pieces.
Bake Just Until Set: The center should still jiggle slightly — cheesecake continues to set as it cools.
Cool Completely Before Adding Ganache: Warm ganache on warm cheesecake will slide right off. Make sure the bars are chilled before topping.
Chill Overnight for Best Texture: This allows the cheesecake to firm up beautifully and makes slicing clean and easy.
Use Cold Peppermint Bark for Topping: It breaks more cleanly and gives the best crunch when sprinkled over the ganache.
How to Store Peppermint Mocha Oreo Cheesecake Bars:
Refrigerator: Store the cheesecake bars in an airtight container for 3–5 days. The layers stay smooth, creamy, and perfectly set when chilled.
Freezer: Freeze the bars (before adding peppermint bark, if possible) for up to 2 months. Wrap tightly in plastic wrap, then foil, or store in a freezer-safe container. Thaw overnight in the refrigerator before serving.
Store After Slicing: For easiest serving later, slice the bars first and store individual pieces with parchment between each layer to prevent sticking.
Refrigerate the Ganache Layer: The ganache firms up beautifully in the fridge — keep it chilled to maintain that smooth, velvety finish.
FAQs:
Q: Can I make these peppermint Oreo cheesecake bars ahead of time?
A: Yes! These bars are perfect for making ahead. Assemble and bake the cheesecake layer, then chill overnight. Add the ganache and peppermint bark the next day for the freshest finish.
Q: Can I use a different pan size?
A: Yes — this recipe is designed for an 8.5×4.5" or 9×5" loaf pan. Using a larger pan will make the bars thinner and may slightly reduce baking time. Using a smaller pan is not recommended.
Q: Do I have to use espresso powder?
A: No, it’s optional — but highly recommended. Espresso powder doesn’t make the bars taste like coffee; it simply enhances the chocolate and peppermint flavors!
Q: Can I skip the peppermint bark topping?
A: Absolutely! You can use crushed candy canes, chopped chocolate, festive sprinkles, or leave the ganache plain.
Q: How do I know when the cheesecake is done baking?
A: The center should be set but still slightly jiggly. It will firm up completely while chilling.
Q: Can I use double-stuffed Oreos?
A: Yes — double-stuffed or regular both work for the crust and mix-ins. Double-stuf produces a slightly softer crust.
Q: Can I freeze the bars?
A: Yes! Freeze the bars (preferably before adding the peppermint bark) for up to 2 months. Thaw in the fridge overnight.
Q: Should the peppermint bark be added before or after chilling?
A: Add it after spreading the ganache while it’s still soft so the pieces stick but don’t sink.
Q: Can I swap the Oreos for another cookie?
A: Definitely! Chocolate graham crackers, chocolate wafer cookies, or even Biscoff all work with peppermint and mocha flavors.
Q: What if my ganache is too thick?
A: Add 1–2 teaspoons of warm cream and whisk until smooth. If it’s too thin, let it cool for a few minutes to thicken.
Q: How do I get clean slices?
A: Chill the bars thoroughly, then use a hot, clean knife (run under warm water and wipe between cuts) for perfect, sharp slices.
Q: Can these be made without peppermint?
A: Yes — simply omit the peppermint candies and bark for a mocha Oreo cheesecake bar version.
Love these? Check out my other dessert recipes that are perfect for the holidays:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these peppermint mocha oreo cheesecake bars. Happy baking!
