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Candy cane chocolate cheesecake bars

December 3, 2013 by Roxana 43 Comments

Velvety peppermint cheesecake with swirls of white chocolate candy cane bars and topped with a piece of chocolate, these festive chocolate cheesecake bars are a showstopper. Easy as 1,2,3 and only 7 ingredients! 
Velvety peppermint cheesecake with swirls of white chocolate candy cane bars. A holiday showstopper dessert

Let’s leave that photo soak in for a minute or two. You may wanna take a (paper) towel to wipe the drooling of your chin.

I wish there was a way for you to smell these chocolate cheesecake bars. The smell is intoxicating. Chilly peppermint mixed with the warm smell of melted chocolate. Made with Hershey’s candy cane chocolate bars and Coffee Matte peppermint mocha coffee creamer, these cheesecake bars are divine! Candy cane chocolate cheesecake from Roxanashomebaking.com

Christmas is not the same without candy cane. I may not eat candy cane by themselves but boy, i heart them in desserts. I was looking forward to Christmas baking just so I can make a candy cane cheesecake. A silky smooth cheesecake with peppermint flavors will put a smile on my face. A silky smooth cheesecake with swirls of candy cane white chocolate will make my heart skip a beat!

It was just an ordinary trip to the local grocery store when I saw the limited edition of the Hershey’s candy cane chocolate bars. I knew right then there was no way I could leave the store using stocking up on these chocolate bars. You know I have a serious problem with limited edition chocolate. It’s the adrenaline rushing knowing I only have a short period of time to enjoy them before they are gone for a couple of month or even worse, for good #heartbroken

Candy cane chocolate cheesecake bars

After a couple of taste tests on the candy cane chocolate bars recipes ideas I knew I wanted to make a show-stopping dessert with them. Brownies cake first to mind, then a cake but a simple cheesecake sounded way better.

These cheesecake bars  are fairly easy to make. Just like other cheesecake recipes, you start by mixing graham cracker crumbs with butter and press it evenly on the bottom of the pan. Because I made my cheesecake in a square pan instead of a round one, I didn’t make a crust on the sides, just on the bottom.

The cheesecake filling is make with cream cheese, sugar, eggs, peppermint mocha coffee creamer and chopped candy cane chocolate. Mix and pour over the crust. As simple as that. 2 ingredients for the crust and 5 ingredients for the filling. Doesn’t that sound like the easiest chocolate cheesecake ever?

Candy cane chocolate cheesecake bars recipe

Yields 16 bars

Velvety peppermint cheesecake with swirls of white chocolate candy cane bars and topped with a piece of chocolate, these festive chocolate cheesecake bars are a showstopper. Easy as 1,2,3 and only 7 ingredients!

15 minPrep Time

40 minCook Time

4 hrTotal Time

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Ingredients

    Crust
  • 3/4 cup graham crackers crumbs
  • 1/4 cup butter, melted
  • Cheesecake filling
  • 2 x 8oz packages Philadelphia cream cheese, room temperature
  • 3/4 cup Imperial sugar
  • 3 eggs, room temperature
  • 1/4 cup Coffee matte peppermint mocha coffee creamer
  • 3 X 1.55 oz Hershey's candy cane chocolate bars , broken into pieces
  • Decoration
  • 3 X 1.55 oz Hershey's candy cane chocolate bars

Instructions

  1. Heat the oven to 325F. Line a 8X8 square baking pan with parchment paper or pan liner leaving about 2 inch hanging on the sides. Set aside
  2. In a small bowl combine the graham cracker crumbs and melted butter. With your fingers press it evenly on the bottom of the prepared baking pan.
  3. Refrigerate for 5 minutes.
  4. Meanwhile make the cheesecake filling.
  5. In a mixing bowl, add the cream cheese and sugar. With the paddle attachment beat on low speed until light and fluffy.
  6. Mix in the eggs, one at a time, scrapping the sides of the bowl with a spatula after each addition.
  7. Gently pour in the coffee creamer and stir to combine.
  8. With a spatula fold in the chopped candy cane chocolate.
  9. Pour the filling onto the cheesecake crust.
  10. Bake in preheated oven for 40 minutes. Turn off the oven, slightly open the oven's door and let the cheesecake cool in the oven for 1 hour.
  11. Remove from the oven and chill in the fridge for a couple of hours.
  12. To decorate, remove the cheesecake from the pan using the hanging paper.
  13. Cut the cheesecake into 16 bars.
  14. To decorate break the chocolate bars, reserving 16 pieces.
  15. In a microwave safe, place the rest of the chopped chocolate and heat for about 30-45 seconds until just softened. With a teaspoon stir to combine.
  16. Drizzle over the cheesecake bars. Place one piece of chocolate over each bar.
7.6.8
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http://atreatsaffair.com/candy-cane-chocolate-cheesecake-bars-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

If you liked these Candy cane chocolate cheesecake bars you may also like

Triple Chocolate Cheesecake Bars 

Triple chocolate cheesecake bars

Cranberry Cheesecake 

Cranberry cheesecake

Christmas peppermint candy ricotta cheesecake

Christmas peppermint candy ricotta cheesecake

Love,

Roxana

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  • Banana sheet cake with cream cheese frosting

Filed Under: Chocolate, Christmas, Cookies and Bars, Holiday, Recipe Tagged With: candy cane, Candy Cane Chocolate, cheesecake, Cheesecake Bars, chocolate, Chocolate Cheesecake, coffee creamer, cream cheese, graham crackers, Hershey's, Peppermint Cheesecake, peppermint mocha, White Chocolate Candy

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Anna@CrunchyCreamySweet says

    December 4, 2013 at 12:28 pm

    Woah, these look AMAZING!!! I love peppermint cheesecake so this is right up my alley! Need to find Hershey's candy cane chocolate!
    Reply
  2. Marta @ What Should I eat for breakfast today says

    December 4, 2013 at 4:56 pm

    Oh yes, the smell must be amazing. I can almost smell it. myself.
    Reply
  3. The Café Sucre Farine says

    December 4, 2013 at 6:59 pm

    Roxana, you are quite amazing! This cheesecake looks amazing. I'm such a sucker for candy cane in baked goods, YUM!
    Reply
  4. Kristen says

    December 4, 2013 at 8:40 pm

    You do absolutely amazing things with cheesecake! Love this recipe.
    Reply
  5. Mimi @ Culinary Couture says

    December 4, 2013 at 9:43 pm

    I need to get my hands on those Hersheys candy cane bars!
    Reply
  6. Laura (Tutti Dolci) says

    December 5, 2013 at 12:19 am

    Such gorgeous bars, love the peppermint and cheesecake combination!
    Reply
  7. Julianne @ Beyond Frosting says

    December 5, 2013 at 2:41 am

    These look AH-MAZING!!!! I just might have to make these- like tomorrow!
    Reply
  8. Jessica @ A Kitchen Addiction says

    December 5, 2013 at 3:59 pm

    Oh, this sounds incredible! I can't get enough peppermint this time of year!
    Reply
  9. Stacy | Wicked Good Kitchen says

    December 5, 2013 at 7:28 pm

    Soooooo dreamy and beautiful, Roxy! Peppermint desserts are like a dream come true at Christmastime!
    Reply
  10. Kaitlyn says

    December 6, 2013 at 2:26 pm

    This looks AMAZING. I want to make it this weekend for a Christmas party I have! Question though, I'm not a coffee person, so I don't know much about it or like it very much. Because of the added coffee creamer, does it have a coffee flavor?
    Reply
    • Roxana says

      December 6, 2013 at 2:29 pm

      Hi Kaitlyn The coffee creamer does not have any coffee flavor. You can use heavy cream instead mixed with 1/2 tbsp sugar and few drops of peppermint extract.
      Reply
  11. Erin @ Making Memories says

    December 6, 2013 at 4:31 pm

    Oh my gosh! I am speechless. I bought quite a few of these candy bars (because they are awesome!) I can't wait to make these!!!! Thank you!
    Reply
  12. Laura @ Lauras Baking Talent says

    December 6, 2013 at 8:33 pm

    Love how you used the peppermint candy bars. I bet these are delicious. I am wiping the drool off my chin :)
    Reply
  13. Annabelle says

    December 8, 2013 at 10:07 am

    All the above recipes look delicious.....right now I can't decide between two....for Christmas Dessert. I notice on the Candy cane chocolate cheesecake bars picture has the candycane ball lights mixed around the bars.....what an adorable touch....very clever. Thanks for tht idea.. At first I thought they were soft peppermint candies that they sell at Walgreens...I think they are called Puffs. I must pick up a couple packages.
    Reply
  14. Veronica says

    December 9, 2013 at 9:24 pm

    Oh my word these cheesecakes look insane........-ly delicious!! Your photography is amazing!! I can't wait to make these!
    Reply
  15. shamene@sayitwithcake says

    December 9, 2013 at 11:56 pm

    wow these are gorgeous Thanks for the recipe!!
    Reply
  16. samadhi says

    December 10, 2013 at 4:04 pm

    Recipe calls for 3 x 1.55oz.. Is that one large bar or 3 of the large bars? Thanks so much!
    Reply
    • Roxana says

      December 11, 2013 at 8:08 am

      Hi Samadhi, I used 3 bars, each of them weighting 1.55oz. They are the regular size Hershey's bars.
      Reply
  17. Renee@ Two in the Kitchen says

    December 11, 2013 at 7:24 am

    These are GORGEOUS!!! I would have to make these to bring to a potluck or something because otherwise I would absolutely eat the WHOLE pan!!!
    Reply
  18. Erica Mitchell says

    December 24, 2013 at 4:47 am

    Is it possible to leave out the creamer in this recipe and have it just as a regular cheesecake? or does the creamer affect the texture of the cake?
    Reply
    • Roxana says

      December 24, 2013 at 9:40 am

      Hi Erica, You could use heavy cream instead of the coffee creamer and add few drops of peppermint extract Happy Holidays
      Reply
      • The Imp says

        December 13, 2014 at 5:06 pm

        I am so happy to read the heavy cream substitute! I don't know why, but creamers make my family feel ill. Also, I know this is probably a dumb question, but is 'Imperial sugar' the same as icing sugar?
        Reply
        • Roxana says

          December 15, 2014 at 7:34 am

          Imperial Sugar is a brand of sugar. You can use your favorite brand instead.
          Reply
          • The Imp says

            December 15, 2014 at 10:47 am

            Thank you! And I feel less like an idiot now, LOL
  19. Tadha says

    November 27, 2014 at 11:50 am

    Hey. I just made these. I've never made cheesecake before, after it cooled in the oven the cheesecake was still really gooey??? I followed the recipe, is this wrong? Did I not bake it long enough ??
    Reply
    • Roxana says

      December 4, 2014 at 8:43 pm

      Hi Tadha, You might have overmix the cheesecake filling. It needs just a gentle mix, until the ingredients are just combined. The more you mix, the more air is incorporated resulting in a chewy rubbery cheesecake. If your cheesecake did not set, you may not have baked it long enough.
      Reply
  20. Tisha says

    November 30, 2014 at 9:05 am

    I love, love, love the candy cane kisses. But I have never ever seen the candy cane bars in any of my local stores. How would you do this with the kisses?
    Reply
    • Roxana says

      December 4, 2014 at 9:00 pm

      Yes, you can use the same amount of the candy cane Hershey kisses, roughly chopped
      Reply
      • Tisha says

        December 5, 2014 at 7:31 am

        Guess what I found at my store later that evening? The candy bars...lol first time I've ever seen them in candy bar form!
        Reply
  21. Jennifer Brown says

    December 4, 2014 at 7:24 pm

    I couldn't get those candy bars at the store, do you suppose I could use the Hershey Kiss peppermint kisses??
    Reply
    • Roxana says

      December 4, 2014 at 8:59 pm

      Yes, you can use the same amount of the candy cane Hershey kisses, roughly chopped
      Reply
      • Jennifer+Brown says

        December 4, 2014 at 9:11 pm

        Thank you... I just noticed the comment before mine... silly me :) Thanks again!!
        Reply
  22. Lauren says

    December 12, 2014 at 9:51 pm

    See how I converted this recipe into a bitesized version on my blog, Blessed Brunette! http://www.blessedbrunette.com/2014/12/peppermintcheesecakebites.html xo, Lauren
    Reply
    • Roxana says

      December 15, 2014 at 7:37 am

      What a great idea! Thanks for sharing Lauren!
      Reply
  23. Sue says

    December 18, 2014 at 9:18 pm

    Can you double this an do a 9 x 13 pan?
    Reply
    • Roxana says

      December 21, 2014 at 6:37 pm

      Hi Sue, yes, if you double the recipe, you must bake them into a 13X9" baking pan
      Reply
  24. Karen LaBonte says

    December 21, 2014 at 7:43 am

    can you double the recipe?
    Reply
    • Roxana says

      December 21, 2014 at 2:50 pm

      Hi Karen, yes you can double the recipe and bake the cheesecake in a 13X9" baking pan. Roxana
      Reply
  25. Brittany says

    December 23, 2014 at 11:38 am

    I can't wait to make these! I'm going to double the recipe and use a 9x13.....does the baking time change?
    Reply
    • Roxana says

      December 23, 2014 at 6:49 pm

      Hi Brittany, Usually a cheesecake baked in a 13X9" pan takes about 45 minutes to bake, best to keep an eye on it once you have it in the oven for 35-40 minutes.
      Reply
  26. Nanny says

    November 29, 2015 at 12:20 pm

    Thank you so much for sharing all your recipes with us.
    Reply
  27. carol says

    December 21, 2015 at 10:38 pm

    Where Did you purchase the white Hershey's candy bars?
    Reply
    • Roxana says

      December 22, 2015 at 10:10 am

      Hi Carol, you can find them at most grocery stores, with the seasonal candy Roxana
      Reply

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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