Peppermint Cheesecake Bars
These no-bake peppermint cheesecake bars are made with the perfect hint of peppermint flavor, a rich and chocolaty Oreo crust, and creamy decadent cheesecake filling.
Servings: 16 Bars
Calories: 101kcal
Ingredients
- 2-8 ounce packages of cream cheese softened
- ¾ cup sugar
- 1 teaspoon peppermint extract
- 2-3 crushed candy canes
Oreo Crust:
- 20 Oreo cookies
- 4 tabelspoons melted butter
Instructions
- Mix the softened cream cheese and sugar with a mixer until it is fully combined and fluffy, about 3 minutes.
- Add the peppermint extract and about 2-3 tablespoons of the crushed candy canes (add more or less depending on flavor preference).
- Pour the cream cheese batter over the Oreo crust and spread with the back of a spoon (grease the back of the spoon to make it easy to spread the batter).
- Refrigerate overnight (or at least 6 hours) until firm. Garnish with whipped cream and crushed candy canes.
Oreo Crust:
- Pulse the Oreos in a food processor until crumbs are formed. Add the butter and mix until a dough forms, about 1-2 minutes.
- Press the mixture into a parchment paper lined 8x8" baking pan.
Notes
- Make sure the cream cheese is at room temperature before trying to mix it. Using cream cheese that is too cold can cause your batter to be lumpy.
- Don't overmix the batter or your cheesecake may not set properly.
- Be sure to refrigerate for at least 6 hours to give the peppermint cheesecake time to set.
- Red food coloring is not necessary unless you are using it for aesthetic purposes.
Nutrition
Serving: 1bar | Calories: 101kcal | Carbohydrates: 14g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 71mg | Potassium: 24mg | Sugar: 11g | Vitamin A: 95IU | Calcium: 5mg | Iron: 0.9mg