Peppermint Cheesecake Bars
Delight in these creamy Peppermint Cheesecake Bars with a rich cheesecake filling and festive flavors enhanced by crushed candy canes. Perfect for holiday gatherings!
Ingredients
Cheesecake Filling
- 20 oz cream cheese, softened Use a good quality cream cheese for a super smooth texture.
- 1.5 cups sugar Sweeten your filling to balance the peppermint flavor.
- 2.5 tsp peppermint extract Opt for pure extract for a fresh, aromatic flavor.
- 1.5 cups butter, softened This adds a rich flavor to both the cheesecake and crust.
Optional Crust
- 20-24 pieces Oreo cookies, finely crushed Use for a chocolate lover's version.
- 11 pieces Graham crackers, finely crushed Classic choice for a subtler base.
- 1/4 cup butter, melted Use for mixing with crushed Oreos.
- 4 tbsp butter, melted Use for mixing with Graham cracker crumbs.
Decorative Toppings
- to taste candy canes, crushed For a festive crunch on top.
- 3-5 drops red food coloring, optional For a festive touch.
Instructions
Preparation
- Blend all cheesecake filling ingredients using a hand mixer until smooth and creamy.
- If using for the crust, mix the crushed Oreos or Graham crackers with melted butter and press it into the bottom of the pan.
- Pour the cheesecake mixture into an 8x8 pan lined with wax or parchment paper.
- Add 3-5 drops of red food coloring on top and gently swirl it using a knife.
Decorating
- Swirl more drops of food coloring and sprinkle the crushed candy canes over the top.
Chilling
- Let the bars chill in the fridge for 1-2 hours to set completely.
Serving
- Use the edges of the paper to lift the cheesecake from the pan, cut into bars, and serve.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 2 months. Use room temperature ingredients for the best texture.