Hey friends! I am very much into the Christmas spirit and cooking and blogging up a storm. The kids are far from complaining, exept for my 6 year old who doesn’t like very many things.. hehe. My 9 year old devoured these cheesecake squares SO

These cheesecake bars require NO water and bath and are super easy to come together! You can make these in advance and freeze if you’d like, but they will last in the refrigerator for 3-4 days. If you don’t want to do squares, you can easily make this in a 6″ round pan, or double the recipe for a larger round pan. If you go that route, let me know how it turns out!

Please tag me on Instagram or leave a comment to let me know how these turn out!

White Chocolate Peppermint Cheesecake Squares

These cheesecake squares are the best of 2 worlds, cheesecake and white chocolate peppermint bark! It's totally like they fell in love and had a baby!

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Prep Time 5

Cook Time 45

Total Time 50

Course Dessert

Cuisine American

Servings squares

Equipment

Food processor
Electric or Stand Mixer

Ingredients

Cookie Crust Ingredients

10 oreos or keto oreos
10 oreos or keto oreos filling removed
1/4 cup salted butter melted

Filling Ingredients

1/2 cup lily's white chocolate chips or regular
12 ounces cream cheese softened (this is very important)
2/3 cup organic sugar or 1 cup allulose for keto
1/2 tsp vanilla extract
3/4 tsp peppermint extract or 3 drops ingestible peppermint essential oil
2 eggs room temp
1/4 cup heavy cream
2 candy canes crushed (use keto or omit for keto)

Instructions

Cookie Crust Process

Preheat oven to 350°
Line an 8×8" pan with parchment paper. (you want overhang to easily remove the cheesecake after it's done)
In a food processor, add cookies and process until fine.
Slowly add in melted butter until crust starts to come together.
Pour crumbs into pan and press down until level and flat.
Pre-bake for 8 minutes, then remove and set aside to cool for a few minutes.

Cheesecake Filling Process

Melt white chocolate chips in a microwave with 25 second intervals. Once melted, mix together until shiny and set aside.
In a large bowl with an electric mixer or a stand mixer, add 2 blocks (or 16 ounces total) of softened cream cheese. Beat until light and fluffy.
Add sweetener, peppermint, and vanilla, and beat for an additional 30 seconds.
Add melted chocolate chips and beat until just combined.
Add eggs and beat well for about 30 seconds on medium speed.
Add heavy cream and beat for about 20 seconds more.
Add in candy cane pieces by hand and mix until just combined.
Pour batter into pan with pre-baked crust and bake for 35-40 minutes, or until center is only slightly jiggly.
Set pan on a cooling rack and let cool at room temperature for 30 minutes, then transfer to the fridge for at least 2 hours. (3-4 is best)
Top with melted white chocolate and crushed candy canes. (optional)

Notes

**Keto version nets about 5 carbs per serving.**

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Did you try this? Please snap a photo for me!Tag @thewholesomefoodie or tag #thewholesomefoodie on instagram!

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