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–+ 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!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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)

Equipment

  • Food processor
  • Electric or Stand Mixer

Method
 

Cookie Crust Process
  1. Preheat oven to 350°
  2. Line an 8x8" pan with parchment paper. (you want overhang to easily remove the cheesecake after it's done)
  3. In a food processor, add cookies and process until fine.
  4. Slowly add in melted butter until crust starts to come together.
  5. Pour crumbs into pan and press down until level and flat.
  6. Pre-bake for 8 minutes, then remove and set aside to cool for a few minutes.
Cheesecake Filling Process
  1. Melt white chocolate chips in a microwave with 25 second intervals. Once melted, mix together until shiny and set aside.
  2. 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.
  3. Add sweetener, peppermint, and vanilla, and beat for an additional 30 seconds.
  4. Add melted chocolate chips and beat until just combined.
  5. Add eggs and beat well for about 30 seconds on medium speed.
  6. Add heavy cream and beat for about 20 seconds more.
  7. Add in candy cane pieces by hand and mix until just combined.
  8. Pour batter into pan with pre-baked crust and bake for 35-40 minutes, or until center is only slightly jiggly.
  9. 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)
  10. Top with melted white chocolate and crushed candy canes. (optional)

Notes

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