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Peppermint Bark Cheesecake Bars

HN-PCB-41
HN-PCB-53
HN-PCB-41
HN-PCB-53
  • Preparation time
    374 min
  • Difficulty Intermediate
  • Number of servings
    16

Experience the ultimate festive delight with Peppermint Bark Cheesecake Bars, featuring a luscious cheesecake layer infused with peppermint, topped with a decadent layer of chocolate and crushed candy.

Ingredients
  • 2 cups Cake Flour
    Almond Flour
  • 1/4 cup Oil, coconut
    Melted
  • 2 tablespoons Syrups, maple
    or Honey
  • 500 grams Cheese, Cream, Low Fat
  • 1/2 cup Sweetener, syrup, agave
    Coconut Sugar or any other Natural Sweetener
  • 105 grams Eggs
    Large
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Candies, white chocolate
    White Chocolate Chips
  • 85 grams Nestlé Peppermint Crisp Flavored Dessert Topping
  • 15 grams Candies, hard
    Crushed Peppermint Candies (For Garnish)

Tools

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Preparation
  • 1
    1. Preheat the oven to 160°C and line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal.
  • 2
    2. In a bowl, combine the almond flour, melted coconut oil, and maple syrup or honey until the mixture is crumbly and evenly moistened.
  • 3
    3. Press the mixture firmly into the bottom of the prepared baking dish to form the crust.
  • 4
    4. In a separate mixing bowl, beat the softened cream cheese and coconut sugar until smooth and creamy.
  • 5
    5. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  • 6
    6. Gently fold in the white chocolate chips.
  • 7
    7. Pour the cream cheese mixture over the crust in the baking dish, spreading it evenly.
  • 8
    8. Drop spoonful’s of Nestle peppermint topping onto the cream cheese mixture. Use a knife or toothpick to swirl the peppermint topping into the cream cheese mixture, creating a marbled effect.
  • 9
    9. Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  • 10
    10. Remove from the oven and allow the cheesecake bars to cool in the baking dish for 1 hour.
  • 11
    11. Once cooled, refrigerate the bars for at least 4 hours or overnight to chill and set.
  • 12
    12. Lift the bars out of the baking dish using the parchment paper overhang. Cut into squares and garnish with crushed peppermint candies.
  • 13
    13. Serve the peppermint bark cheesecake bars and enjoy the delightful treat.
HTA
Nutritional facts per serving
Energy
246.6 kcal | 12.0 %
Protein
5.2 g | 8.0 %
Carbohydrates
28.0 g | 45.0 %
Sugars
14.2 g
Fiber
0.0 g
Sodium
125.4 mg
Fats
12.6 g | 47.0 %
Saturated Fats
7.7 g