Creamy white chocolate peppermint cheesecake bars recipe from @bakedbyrachel
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White Chocolate Peppermint Cheesecake Bars

Creamy white chocolate peppermint cheesecake bars with a chocolate crust and a dollop of peppermint whipped cream! A fun holiday treat for the entire family!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Christmas, Peppermint
Servings: 9 plus

Ingredients

Crust:

  • 1 1/2 C Chocolate Oreo cookie crumbes filling removed (roughly 25 cookies)
  • 3 Tb granulated sugar
  • 5 Tb unsalted butter melted

Filling:

  • 2 : 8oz packages full fat cream cheese softened
  • 3/4 C granulated sugar
  • 3 oz white chocolate melted
  • 1/4 C heavy cream
  • 1 1/2 tsp peppermint extract
  • 2 large eggs room temperature

Whipped cream:

  • 1/2 C heavy cream
  • 1/4 tsp peppermint extract
  • 2 Tb powdered sugar
  • Crushed candy canes for topping

Instructions

  • Preheat oven to 350°F. Line an 8x8 baking pan with parchment, leaving overhang on two sides. If necessary, hold parchment in place using binder clips. Lightly grease remaining sides of pan with baking spray. 
  • Combine chocolate cookie crumbs with granulated sugar and melted butter. Press into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes. 
  • Reduce oven temperature to 325°F. 
  • In a small bowl, melt white chocolate in 30 second intervals, at 50% power. Stir chocolate between intervals. Repeat until completely melted and smooth. 
  • In a large bowl or stand mixer, beat cream cheese until smooth and fluffy. With mixer running on low, slowly add sugar. Mix in melted white chocolate, followed by heavy cream and peppermint extract. Add one egg at a time, mixing well between additions. Beat until completely smooth and no streaks remain. Poor batter into prepared pan. Bake for 45 minutes. Cool to room temperature on a wire rack, then transfer to the refrigerator to chill overnight. 
  • In a medium bowl, beat together heavy cream, peppermint extract and powdered sugar until stiff peaks form. Chill until ready to use. 
  • Using a sharp knife, carefully slice cheesecake into desired sizes. Prior to serving, add a dollop of whipped cream and a sprinkle of crushed candy canes. 
  • Store cheesecakes in the refrigerator. 

Notes

Recipe serves roughly 9-12.
An original recipe from Baked by Rachel