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Creamy Peppermint White Chocolate Cheesecake Bars

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These creamy peppermint white chocolate cheesecake bars are a quick and easy holiday dessert with a perfect balance of peppermint and white chocolate flavors. They offer a smooth, rich texture and festive crunch, ideal for holiday gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 8 ounces white chocolate, chopped and melted
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon peppermint extract
  • ¼ cup crushed peppermint candies or candy canes
  • Optional: white chocolate drizzle for extra flair

Instructions

  1. Preheat your oven to 325°F (160°C). Line your 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the bars out easily later.
  2. Make the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture looks like wet sand. Press firmly and evenly into the bottom of your prepared pan. Use the bottom of a glass to pack it down tightly. Bake for 10 minutes, then remove from oven and let cool slightly.
  3. Melt the white chocolate: Use a microwave in 20-second bursts, stirring in between, until smooth. Avoid overheating or it will seize up. Set aside to cool slightly.
  4. Prepare the cheesecake filling: In a large bowl, beat softened cream cheese with sugar until smooth and creamy—no lumps! Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and salt.
  5. Slowly pour the melted white chocolate into the cream cheese mixture while mixing on low speed. Make sure the chocolate is cool enough to avoid scrambling the eggs but still pourable.
  6. Add peppermint extract carefully: Start with ½ teaspoon, then taste the batter. Add more if you want a stronger mint flavor, but be cautious; it can easily overpower.
  7. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
  8. Sprinkle crushed peppermint candies evenly over the top, pressing gently so they stick into the batter a bit.
  9. Bake for 35-40 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan. Don’t overbake or it will crack and dry out.
  10. Cool completely at room temperature, then refrigerate for at least 3 hours or overnight to fully set.
  11. Slice into bars using a sharp knife warmed in hot water (wipe clean between cuts for neat edges). Optionally, drizzle with melted white chocolate before serving.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Melt white chocolate gently to prevent graininess. Start with ½ teaspoon peppermint extract and adjust to taste to avoid overpowering the flavor. Chill bars overnight for best texture and easier slicing. If top cracks slightly, it’s normal and does not affect taste.

Nutrition

Keywords: peppermint, white chocolate, cheesecake bars, holiday dessert, easy recipe, creamy, festive, peppermint extract

Find it online: https://blingbite.com/creamy-peppermint-white-chocolate-cheesecake-bars-easy-holiday-recipe/