Go Back
–+ servings

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!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16 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 8x8" 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.**
Keyword cheesecake, keto cheesecake, keto cheesecake bars, keto desserts, keto recipes, keto salted caramel cheesecake brownies, keto, gluten-free, low-carb, sugar-free, quick, easy, cheesecake, brownies, white chococolate peppermint cheesecake
Tried this recipe?Let us know how it was!