Velvety peppermint cheesecake with swirls of white chocolate candy cane bars and topped with a piece of chocolate, these festive chocolate cheesecake bars are a showstopper. Easy as 1,2,3 and only 7 ingredients!
Let’s leave that photo soak in for a minute or two. You may wanna take a (paper) towel to wipe the drooling of your chin.
I wish there was a way for you to smell these chocolate cheesecake bars. The smell is intoxicating. Chilly peppermint mixed with the warm smell of melted chocolate. Made with Hershey’s candy cane chocolate bars and Coffee Matte peppermint mocha coffee creamer, these cheesecake bars are divine!
Christmas is not the same without candy cane. I may not eat candy cane by themselves but boy, i heart them in desserts. I was looking forward to Christmas baking just so I can make a candy cane cheesecake. A silky smooth cheesecake with peppermint flavors will put a smile on my face.A silky smooth cheesecake with swirls of candy cane white chocolate will make my heart skip a beat!
It was just an ordinary trip to the local grocery store when I saw the limited edition of the Hershey’s candy cane chocolate bars. I knew right thenthere was no way I could leave the store using stocking up on these chocolate bars. You know I have a serious problem with limited edition chocolate. It’s the adrenaline rushing knowing I only have a short period of time to enjoy them before they are gone for a couple of month or even worse, for good #heartbroken
After a couple of taste tests on the candy cane chocolate bars recipes ideas I knew I wanted to make a show-stopping dessert with them. Brownies cake first to mind, then a cake but a simple cheesecake sounded way better.
These cheesecake bars are fairly easy to make. Just like other cheesecake recipes, you start by mixing graham cracker crumbs with butter and press it evenly on the bottom of the pan. Because I made my cheesecake in a square pan instead of a round one, I didn’t make a crust on the sides, just on the bottom.
The cheesecake filling is make with cream cheese, sugar, eggs, peppermint mocha coffee creamer and chopped candy cane chocolate. Mix and pour over the crust. As simple as that. 2 ingredients for the crust and 5 ingredients for the filling. Doesn’t that sound like the easiest chocolate cheesecake ever?
Candy cane chocolate cheesecake bars recipe
Yields 16 bars
Velvety peppermint cheesecake with swirls of white chocolate candy cane bars and topped with a piece of chocolate, these festive chocolate cheesecake bars are a showstopper. Easy as 1,2,3 and only 7 ingredients!
15 minPrep Time
40 minCook Time
4 hrTotal Time
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Ingredients
- 3/4 cup graham crackers crumbs
- 1/4 cup butter, melted
- 2 x 8oz packages Philadelphia cream cheese, room temperature
- 3/4 cup Imperial sugar
- 3 eggs, room temperature
- 1/4 cup Coffee matte peppermint mocha coffee creamer
- 3 X 1.55 oz Hershey's candy cane chocolate bars , broken into pieces
- 3 X 1.55 oz Hershey's candy cane chocolate bars
Crust
Cheesecake filling
Decoration
Instructions
- Heat the oven to 325F. Line a 8X8 square baking pan with parchment paper or pan liner leaving about 2 inch hanging on the sides. Set aside
- In a small bowl combine the graham cracker crumbs and melted butter. With your fingers press it evenly on the bottom of the prepared baking pan.
- Refrigerate for 5 minutes.
- Meanwhile make the cheesecake filling.
- In a mixing bowl, add the cream cheese and sugar. With the paddle attachment beat on low speed until light and fluffy.
- Mix in the eggs, one at a time, scrapping the sides of the bowl with a spatula after each addition.
- Gently pour in the coffee creamer and stir to combine.
- With a spatula fold in the chopped candy cane chocolate.
- Pour the filling onto the cheesecake crust.
- Bake in preheated oven for 40 minutes. Turn off the oven, slightly open the oven's door and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and chill in the fridge for a couple of hours.
- To decorate, remove the cheesecake from the pan using the hanging paper.
- Cut the cheesecake into 16 bars.
- To decorate break the chocolate bars, reserving 16 pieces.
- In a microwave safe, place the rest of the chopped chocolate and heat for about 30-45 seconds until just softened. With a teaspoon stir to combine.
- Drizzle over the cheesecake bars. Place one piece of chocolate over each bar.
7.6.8
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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Love,
Roxana
