Peppermint white chocolate cheesecake bars
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Peppermint White Chocolate Cheesecake Bars

These tasty cheesecake bars are made with leftover candy canes and they're gluten free! Easy, delicious, and a fun Christmas baking treat.
Course Dessert
Cuisine American
Keyword candy cane desserts, cheesecake bars, gluten free, peppermint cheesecake bars, white chocolate cheesecake bars
Prep Time 10 minutes
Cook Time 40 minutes
Chill time 4 hours
Total Time 50 minutes
Servings 16 bars
Calories 224kcal
Author Randa Derkson

Ingredients

Gluten free crust

  • 2 cups fine almond flour
  • 1/3 cup butter
  • 3 tbsps sugar
  • 1/2 tsp Salt

Cheesecake

  • 2 8 oz packages PHILADELPHIA cream cheese (250g) room temperature
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup crushed candy canes gluten free

Topping

  • 4 oz white chocolate baking squares melted
  • 3 tbsps crushed candy canes gluten free

Instructions

  • Preheat oven to 350

Gluten free crust

  • Line the bottom of a 9x9 square baking pan with parchment paper.
  • In a small bowl, melt butter in the microwave.
  • In a medium bowl combine the almond flour, sugar, salt, and butter. Mix until combined. If you would like a chocolate crust, add 1/4-1/2 cup cocoa powder (to taste) + 2 tbsps more butter.
  • Press into a square 9x9 baking pan.

Cheesecake Filling

  • In a large bowl beat the PHILADELPHIA cream cheese and powdered sugar until smooth, using an electric beat or a stand mixer.
  • Add the eggs and vanilla. Beat on medium high for 1-2 minutes.
  • Fold in the crushed candy canes with a spatula or wooden spoon. Do not beat (it will dye the whole batter pink).
  • Pour over the almond flour base and bake for 40 minutes. the top should be slightly jiggly.
  • Take out of the oven and let sit for 30 minutes.

Candy Cane Topping

  • Melt the white chocolate over a double boiler (or melt in the microwave if you're short on time). Drizzle over the cheesecake and top with the rest of the crushed candy canes.
  • Transfer to the fridge and let sit overnight night, or at minimum 4 hours.
  • Slice into 12 squares.

Notes

This recipe can be made up to three days in advance. 
Freezing cheesecake bars
These cheesecake bars can be frozen, just make sure they're cooled completely before tossing them in your freezer.

Nutrition

Serving: 1bar | Calories: 224kcal | Carbohydrates: 20g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 121mg | Potassium: 27mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3% | Calcium: 4.8% | Iron: 3.6%