How To Make Peppermint Cheesecake Bars
Who knew that peppermint and cream cheese went together so well? These cheesecake bars with crushed candy canes are proof of this.
With a hand mixer, blend all ingredients together until smooth. Add additional peppermint extract as desired.
Pour mixture into an 8×8-inch pan lined with wax or parchment paper (make sure paper is overflowing on the sides, for easy removal).
For red swirls, put 3 to 5 drops of red food coloring on the top of the cheesecake and swirl using a knife.
To decorate, swirl drops of red food coloring with a knife. You may also sprinkle bits of candy cane over the top of the cheesecake.
Chill in the fridge for at 1to 2 hours.
Use the hanging paper to remove cheesecake from the pan.
Cut into bars and serve.
- Calories: 692.80kcal
- Fat: 58.79g
- Saturated Fat: 35.54g
- Trans Fat: 1.40g
- Monounsaturated Fat: 15.06g
- Polyunsaturated Fat: 2.31g
- Carbohydrates: 40.43g
- Fiber: 0.01g
- Sugar: 39.73g
- Protein: 4.57g
- Cholesterol: 169.47mg
- Sodium: 263.80mg
- Calcium: 80.45mg
- Potassium: 109.72mg
- Iron: 0.31mg
- Vitamin A: 550.88µg
- Vitamin C: 0.05mg
Have your own special recipe to share? Submit Your Recipe Today!