Simple, Cool & Creamy Peppermint Cheesecake bars are topped with candy cane pieces and perfect for a quick holiday treat!
We whip up Peppermint Cheesecake Bars at a time when all things mint is on the mind! Peppermint Meltaways, Peppermint Oreo Fudge, and Peppermint Punch are sure to make the yearly peppermint-palooza as well!!
All things peppermint
It seems in September and October it is everything pumpkin. December is peppermint of course, and I’m not complaining at all! After all, you can’t welcome in the Christmas season without a delicious peppermint treat.
I’m not crazy about plain candy canes, but there is something special about biting into a soft Christmas treat sprinkled with little crunchy bits of peppermint. These are similar to my yummy Peppermint Sugar Cookies, and just as delicious.
Peppermint Cheesecake Bars take just a few minutes to whip up. Simple ingredients, a few simple steps, 1-2 hours of chill time and you’ve got a cool Christmas treat that everyone is sure to love!
No Need to Bake!
MIX. With a hand mixer, blend all ingredients together until smooth. Add additional peppermint extract as desired.
POUR + SWIRL. Pour mixture into an 8×8 pan lined with wax or parchment paper (make sure paper is overflowing on the sides, for easy removal). For red swirls, put 3-5 drops of red food coloring on the top of the cheesecake and swirl using a knife.
Note: You may also sprinkle bits of candy cane over the top of the cheesecake.
CHILL + SERVE. Chill in the fridge for at 1-2 hours. Use the hanging paper to remove cheesecake from the pan. Cut into bars and serve.
Add an optional Crust:
These cheesecake bars couldn’t get easier with it being crustless and no bake. However, if you want to add a crust, you definitely can. It’s only 2 added ingredients and very little time.
Oreo Crust:
- 20-24 oreos finely crushed
- ¼ c butter
- Mix together and firmly press in the bottom of the pan. Top with cream cheese filling.
Graham Cracker Crust:
- 11 Graham crackers finely crushed
- 4 tbsp butter
- Mix together and firmly press in the bottom of the pan. Top with cream cheese filling.
Tips + Storing Info
- To soften cream cheese quickly: Microwave it for 10-15 seconds, repeat until soft. OR remove wrapper and cut the block into smaller pieces. Allow to sit on the counter until soft.
- Mint flavor: Make them minty by replacing the peppermint with mint extract and candy canes with chopped Andes mints.
- Setting: Set the bars more quickly by placing cheesecake squares in the freezer, but not long enough for them to freeze.
- White chocolate: Drizzle the bars with white chocolate.
STORE covered in the fridge for 3-5 days.
To FREEZE, wrap the bars, individually or a whole block, with plastic wrap and again with aluminum foil. Store for 3-4 months.
for more Favorite Dessert Bars, check out:
Peppermint Cheesecake Bars Recipe
Ingredients
Instructions
- With a hand mixer, blend all ingredients together until smooth. Add additional peppermint extract as desired.
- Pour mixture into an 8x8 pan lined with wax or parchment paper (make sure paper is overflowing on the sides, for easy removal).
- For red swirls, put 3-5 drops of red food coloring on the top of the cheesecake and swirl using a knife.
- To decorate, swirl drops of red food coloring with a knife. You may also sprinkle bits of candy cane over the top of the cheesecake.
- Chill in the fridge for at 1-2 hours.
- Use the hanging paper to remove cheesecake from the pan.
- Cut into bars and serve.
Adapted by the-lowcarb-diet.com
These are really good!