Peppermint Cheesecake Bars Recipes
PEPPERMINT CHEESECAKE BARS
Pretty in pink: Creamy peppermint fluff in a rich layer of chocolate and chocolate-cookie crust! Yum!!!!! Note** Plan ahead. Bars need 4 hours to set up.
Provided by kittycatmom
Categories Bar Cookie
Time 4h30m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Crust:.
- In a medium bowl, combine crushed chocolate wafer cookies, melted butter and sugar. Press mixture into bottom of an ungreased 13 x 9-in baking pan; set aside.
- Chocolate Layer:.
- In a saucepan, melt chocolate chips and 2/3 cup heavy whipping cream, stirring occasionally. Pour chocolate mixture over crust and spread evenly to cover. Place in freezer for 20-25 minutes.
- Peppermint Filling:.
- In a medium bowl, using an electric mixer set on medium-high, whip remaining 1 1/2 cup heavy cream until thick and fluffy; set aside.
- In another bowl beat cream cheese with an electric mixer until fluffy. Add peppermint extract, confectioners' sugar, and if desired a few drops of red food coloring. Beat until mixture is smooth. Stir in crushed peppermint candy canes. Fold in whipped cream until just mixed. Spread evenly over chocolate layer. Sprinkle with more crushed candy canes if desired.
- Cover pan and freeze for 4 hours.
- This dessert can be served at room temperature or frozen. If desired, garnish each square with a peppermint candy.
Nutrition Facts : Calories 274.5, Fat 21.8, SaturatedFat 13.2, Cholesterol 60.6, Sodium 146.3, Carbohydrate 18.9, Fiber 0.7, Sugar 13.2, Protein 2.8
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- 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).
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