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peppermint cheesecake squares
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No Bake 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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Chill 6 hours
Total Time 6 hours 20 minutes
Servings 16 Bars
Calories 101kcal
Author Danielle Wolter

Ingredients

Oreo Crust:

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 tbsp. 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

  1. 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;
  2. Don't overmix the batter or your cheesecake may not set properly;
  3. Be sure to refrigerate for at least 6 hours to give the peppermint cheesecake time to set;
  4. Add an extra ½ tsp. of peppermint extract for a stronger peppermint flavor;
  5. Drizzle the cheesecake with chocolate syrup to serve if desired (chocolate and peppermint go great together);
  6. Place several peppermint patties on top of the Oreo crust before adding the cheesecake batter for an extra peppermint flavor.

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