Mint Cheesecake Bars no bake dessert
Mint Cheesecake Bars no bake dessert
Easy, cool and creamy Peppermint Cheesecake Bars topped with candy bars, perfect for a quick getaway!
We whipped up the Mint Cheesecake Bars when all mint was on our minds! Peppermint Meltaways, Peppermint Oreo Fudge and Peppermint Punch are sure to be the Peppermint Pancakes of the Year too! !
all things mint
It seems that in September and October, everything is pumpkin. December is of course mint and I have no complaints at all! After all, you can’t be welcome at Christmas without a delicious mint treat.
I’m not obsessed with regular candy canes, but there’s something special about a soft Christmas treat sprinkled with a little crunchy mint in one bite. These are similar to my delicious mint cookies and just as delicious.
Peppermint Cheesecake Bars only take minutes to make. Simple ingredients, a few easy steps, 1-2 hours of refrigeration, and you’ve got a cool Christmas treat everyone loves!
No need to bake!
mix. Using a hand mixer, blend all ingredients together until smooth. Add additional peppermint extract as needed.
Dump + Swirl. Pour the mixture into an 8Ă—8 pan lined with wax paper or parchment paper (make sure the paper overflows the sides for easy removal). For red swirls, put 3-5 drops of red food coloring on the cheesecake and swirl with a knife.
notes: You can also sprinkle some cane sugar on top of the cheesecake.
Chill + serve. Place in the refrigerator to chill for 1-2 hours. Use liner to remove cheesecake from pan. Cut into strips and serve.
add optional crust:
No crust, no bake, these cheesecake bars couldn’t be easier. But if you want to add a crust, you absolutely can. It only has 2 ingredients added and it’s for a very short time.
Oreo Crust:
- 20-24 Oreos finely chopped
- ÂĽ c butter
- Mix together and press firmly on the bottom of the pot. Topped with a cream cheese filling.
Graham Cracker Crust:
- 11 graham crackers finely chopped
- 4 tablespoons butter
- Mix together and press firmly on the bottom of the pot. Topped with a cream cheese filling.
Tips + Storage Information
- Softened Cream Cheese Quickly: Microwave for 10-15 seconds, repeating until softened. Or remove the wrapper and cut the block into smaller pieces. Allow to sit on the counter until softened.
- Mint flavor: Substitute peppermint extract for mint and chopped Andean mint for lollipops to make them minty.
- surroundings: Set the bars faster by placing the cheesecake squares in the freezer, but not long enough for them to freeze.
- White chocolate: Drizzle the chocolate bar with white chocolate.
shop Cover in the refrigerator for 3-5 days.
arrive freeze, Wrap the sticks in plastic wrap, individually or whole, then wrap in aluminum foil. Store for 3-4 months.
More favorite dessert bars:
Course dessert
American food
Prep time 10 minutes
Refrigerate for 1 hour
Total time 1 hour 10 minutes
Servings 8
Calories 696 kcal
by Lil’ Luna
- 1 1/2 cups softened butter
- 20 oz cream cheese softened
- 1 1/2 cups sugar
- 2 1/2 teaspoons peppermint extract
- lollipops (optional)
- red food coloring (optional)
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Using a hand mixer, blend all ingredients together until smooth. Add additional peppermint extract as needed.
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Pour the mixture into an 8Ă—8 pan lined with wax paper or parchment paper (make sure the paper overflows the sides for easy removal).
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For red swirls, put 3-5 drops of red food coloring on the cheesecake and swirl with a knife.
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To garnish, use a knife to drip red food coloring into swirls. You can also sprinkle some cane sugar on top of the cheesecake.
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Place in the refrigerator to chill for 1-2 hours.
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Use liner to remove cheesecake from pan.
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Cut into strips and serve.
Adapted from -lowcarb-diet.com