Bring a festive twist to your dessert table with these Peppermint White Chocolate Cheesecake Bars

The rich, creamy cheesecake is infused with peppermint and topped with a drizzle of white chocolate and crunchy peppermint candies. Nestled on a crisp Oreo crust, this holiday treat is sure to impress your guests!

Peppermint White Chocolate Cheesecake Bars

Meta Description

Delight in the holiday season with these creamy Peppermint White Chocolate Cheesecake Bars! Featuring a crunchy Oreo crust, smooth peppermint-infused cheesecake filling, and festive toppings, these bars are perfect for any gathering.

Introduction

Bring a festive twist to your dessert table with these Peppermint White Chocolate Cheesecake Bars. The rich, creamy cheesecake is infused with peppermint and topped with a drizzle of white chocolate and crunchy peppermint candies. Nestled on a crisp Oreo crust, this holiday treat is sure to impress your guests!

Ingredients

Crust:

• 1 1/4 cups Oreo cookies, creme filling removed (about 20 cookies)
• 2 1/2 Tbsp granulated sugar
• 4 Tbsp melted butter

Cheesecake Filling:

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1/3 cup + 1 1/2 Tbsp white chocolate chips (or 3 oz of a white chocolate baking bar)
• 1/4 cup heavy whipping cream
• 1 tsp peppermint extract
• 2 large eggs, room temperature
• 1/4 cup candy cane peppermint crunch chips

Toppings:

• Whipped cream
• Extra peppermint crunchy candies
• Drizzle of melted white chocolate

Preparation Time Breakdown

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Cooling Time: 3 hours (including refrigeration)
• Total Time: 4 hours 15 minutes

Instructions

Prepare the Crust:

1. Preheat oven to 350°F (175°C).
   Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Spray the non-lined sides with non-stick cooking spray.
2. Process Oreo cookies.
   In a food processor, pulse the Oreo cookies into fine crumbs. Add granulated sugar and melted butter, and pulse until well combined.
3. Form the crust.
   Press the crumb mixture firmly into the prepared pan to form an even layer. Use the back of a spoon or your hands (lightly sprayed with cooking spray) for an even press.
4. Bake the crust.
   Bake for 10 minutes, then set aside to cool slightly. Reduce oven temperature to 325°F (163°C).

Prepare the Cheesecake Filling:

1. Melt the white chocolate.
   In a microwave-safe bowl, melt the white chocolate chips in 20-30 second intervals, stirring between each, until smooth. Set aside to cool slightly.
2. Mix cream cheese and sugar.
   In a large bowl, beat the softened cream cheese until fluffy. Add granulated sugar and the melted white chocolate, beating on low speed until smooth.
3. Add cream, peppermint, and eggs.
   Beat in heavy whipping cream and peppermint extract. Add eggs one at a time, mixing well after each addition.
4. Fold in peppermint crunch chips.
   Gently fold in the peppermint crunch chips with a spatula.
5. Pour and bake.
   Pour the cheesecake filling over the pre-baked crust. Smooth the top with a spatula. Bake for 40-45 minutes, or until the center slightly jiggles when the pan is nudged.

Cooling and Topping:

1. Cool completely.
   Allow the cheesecake to cool in the pan on a wire rack to room temperature. Then refrigerate for at least 3 hours or overnight for best results.
2. Add toppings.
   Once chilled, drizzle with melted white chocolate, top with whipped cream, and sprinkle with extra peppermint candies.

FAQs

Can I make this recipe ahead of time?

Yes, these cheesecake bars are perfect for making a day ahead. Refrigerate overnight to let the flavors meld and the texture set perfectly.

Can I substitute the peppermint extract?

You can replace peppermint extract with vanilla extract if you prefer a milder flavor, but the peppermint is what gives these bars their holiday charm.

How do I store the leftovers?

Store leftover bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months.