Quick and easy peppermint chocolate chip cheesecake bars featuring a buttery crust, silky cheesecake filling dotted with mini chocolate chips and a rich chocolate ganache with crushed candy cane on top! A scrumptious treat dressed up for your holiday table!


    • 1 package Martha White® Chocolate Chip Muffin Mix
    • 1/4 cup melted butter
Cheesecake filling
    • 2 packages (8 oz each) cream cheese, room temperature
    • 1/2 cup sugar
    • 2 eggs, room temperature
    • 1/4 to 1/2 teaspoon peppermint extract
    • 1/4 cup mini chocolate chips
  • 2 oz baking chocolate, chopped
  • 2 tablespoons heavy cream
  • crushed candy cane


    1. Heat the oven to 325F. Line an 8 square baking pan with parchment paper. Set aside.
    2. In a medium size baking bowl combine the chocolate chip muffin mix with the melted butter. With your fingers press the mixture on the bottom of the prepared baking pan.
    3. In the mixing bow of your stand mixer add the cream cheese and the sugar. With the paddle attachment on, beat on low speed until creamy.
    4. Beat in the peppermint extract and the eggs just until combined.
    5. With a spatula, fold in the chocolate chips
    6. Pour the cheesecake filling over the chocolate chip crust.
    7. Bake in the heated oven for 35 minutes.
    8. Turn the oven off and open the door ajar. Leave the cheesecake in the oven for at least 1 hour.
    9. Chill in the fridge for a couple of hours. before cutting into bars.
  1. Once the cheesecake is cut int bars, make the ganache.
  2. In a small bowl add the chopped chocolate and cream. Microwave for 30 to 60 seconds until the chocolate starts to melt. Stir until smooth and silky.
  3. Spoon a little ganache on top of each cheesecake bars. Finish with crushed candy cane.
  4. Serve!