Candy Cane Cheesecake Bars

I can’t believe another year is creeping to an end. I don’t know about you but the Christmas holiday for some reason is an excuse for me to cook up all kinds of treats. Cookies, pies and bars galore flood the fridge and there seems to be endless gatherings happening during these months that MUST have goodies…right?? Anyone else feel like the holidays are the ultimate time for baking??

These candy cane cheesecake bars are a perfect example of our holiday baking shenanigan’s. My kids LOVE candy canes and peppermint and I love cheesecake and chocolate, so it made sense that we needed a dessert that mixed all of those fun flavors together. The last time we made these by the time I went to get some there was only a tiny piece left, make sure you grab your piece quickly!

Let’s Start Cooking

Start by taking the cream cheese for the cheesecake topping out of the fridge and let it soften on the counter and preheat your oven to 350 degrees.

Next start on the brownie crust. Take all of your dry ingredients and combine them in a large bowl.

  • Oat Flour
  • Almond Flour
  • Baking Soda
  • Coconut Sugar
  • Cacao Powder

Once your dry ingredients are mixed together, add your wet ingredients to the dry.

  • Maple Syrup
  • Water
  • Butter
  • Vanilla Extract

After you have mixed together all of the ingredients and folded in your chocolate chips, evenly spread your batter in an 8×8 baking dish lined with parchment paper. Bake at 350 degrees for 15 minutes.

When the brownie bottom is done baking, set aside and let cool while you work on the cheesecake topping.

Cheesecake Topping

Take your softened cream cheese and add to a large bowl. I like to take a hand mixer to my cream cheese and fluff it up a bit before I add the other ingredients. After you have fluffed up your cream cheese add in the honey, peppermint extract and 2 of the smashed candy canes. Once everything is fully mixed together you can set aside until your brownie bottom has cooled.

Make sure the brownie bottom has completely cooled before spreading the cheesecake topping to the top. If you spread too early the top of the brownie will want to come up while spreading.

After the brownie bottom has completely cooled, spread your cheesecake topping evenly. Finally sprinkle the last remaining smashed candy cane over the top. Put them in the fridge for 1-2 hours before serving.


Keep any extras (if you have any!) in an airtight container in the fridge for 3-4 days.

More Holiday Inspired Recipes

If you like these bars check out our other holiday inspired treats

If you make any of these please leave a comment and tag us on Instagram.

Enjoy 💖💖

Candy Cane Cheesecake Bars

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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Resting Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 9
Calories: 186kcal


Brownie Bottom

  • 1/2 cup Oat Flour
  • 1/4 cup Almond Flour
  • 1/2 tsp Baking Soda
  • 2 tbsp Coconut Sugar
  • 3 tbsp Cacao Powder
  • 1 tbsp Pure Maple Syrup
  • 4 tbsp Butter Melted
  • 1 tbsp Water
  • 1 tsp Pure Vanilla Extract
  • 3 tbsp Chocolate Chips


  • 4 oz Cream Cheese Softened
  • 3 Candy Canes Smashed
  • 1/2 tsp Peppermint Extract
  • 2 tbsp Honey


Brownie Bottom

  • Preheat oven to 350 degrees and take out cream cheese to soften.
  • Add all dry ingredients for brownie bottom into a large bowl and mix together. (except chocolate chips)
  • Add all wet ingredients to the dry and mix thoroughly.
  • Fold in your chocolate chips.
  • Evenly spread brownie bottom in an 8×8 baking pan lined with parchment paper. I like to use parchment paper because taking the brownie out is much easier.
  • Bake in the oven for 15 minutes
  • Once brownie bottom is done baking, set aside to cool.

Cheesecake Topping

  • If not already move your cream cheese to a large bowl.
  • Using a hand mixer fluff up your cream cheese before adding the other ingredients.
  • Add 2 smashed candy canes, peppermint and honey to the cream cheese and mix with your hand mixer.

Putting the Bars Together

  • Make sure the brownie portion has cooled before adding the cheesecake topping. If you don't allow the brownie bottom to cool the top will want to pull up as you add the cheesecake topping.
  • Once you have evenly spread the cheesecake topping over the brownie bottom, sprinkle the remaining candy cane over the top.
  • Refrigerate for 1-2 hours before serving.


Keep in an air tight container in the fridge for 3-4 days. 


Serving: 1Bar | Sodium: 163mg | Calcium: 29mg | Vitamin A: 327IU | Sugar: 11g | Fiber: 1g | Potassium: 75mg | Cholesterol: 27mg | Calories: 186kcal | Saturated Fat: 6g | Fat: 12g | Protein: 3g | Carbohydrates: 19g | Iron: 1mg

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