Description
Delightful peppermint cheesecake bars with a creamy filling and crunchy gluten-free graham cracker crust, perfect for the holiday season.
Ingredients
Scale
- 2 cups gluten-free graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 large eggs
- 1/4 cup crushed peppermint candies or candy canes
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9×9 inch baking pan.
- Combine the gluten-free graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Press firmly into the bottom of the prepared pan.
- Beat the softened cream cheese in a large mixing bowl until smooth and creamy.
- Add in the powdered sugar, vanilla extract, and peppermint extract. Mix until well combined.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in the crushed peppermint candies.
- Pour the cheesecake filling over the crust in the baking pan.
- Bake for 25-30 minutes until the edges are set and the center is slightly jiggly.
- Cool at room temperature and then refrigerate for at least 4 hours or overnight.
- Slice and serve.
Notes
Perfect for holiday gatherings and can be made ahead of time. Store in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg