If there’s one thing I LOVE it’s a good cookie/bar swap during the Christmas season. This year I wanted to whip up some kind of Cheesecake bar because it’s Brad’s favourite and if I’m honest I was looking to make his day. I chose to make Raspberry Peppermint Cheesecake bars because they’re super simple!!
This is a recipe that will work EVERY.SINGLE.TIME which makes life SO much easier. You can top with your choice of fruit, pie filling, crushed candy cane or whatever floats your boat. Brad prefers his cheesecake naked so that’s what I went with this time.
Raspberry Peppermint Cheesecake Bars
INGREDIENTS:
- 1-1/2 cups oreo cookie crumbs
- 2 tbsp. sugar
- 1/3 cup butter, melted
- 3 packages cream cheese (250 grams or 8 oz block), softened
- 3/4 cup sugar
- 1 tsp. peppermint extract
- 3 eggs
- 1 cup raspberry pie filling
PREPARATION:
Pre-heat oven to 325 degrees F
Mix crumbs, butter and 2 tbsp. sugar and press onto the bottom of a 9 x 13 pan
Beat cream cheese, sugar and peppermint extract until well blended. Add in the eggs, 1 at a time, mixing on low speed after each just until blended then pour into the crust.
Spoon dollops of raspberry pie filling into the cream cheese mixture. Take a toothpick and swirl the raspberry filling around, into the cream cheese mixture.
Bake for 55 minutes or until the centre is almost set. Remove from the oven and run a knife around the edges to loosen.
Allow to cool and serve!!
Want to see more delicious ideas for Christmas desserts?
Holiday Entertaining Guide
Through to the new year I will be sharing several delicious appetizer, meal and dessert recipes to help you entertain guests and family through the holidays in my Holiday Entertaining Guide. This recipe is part of the Holiday guide; make sure you check back for other new delicious recipes.
- 1-1/2 cups oreo cookie crumbs
- 2 tbsp. sugar
- ⅓ cup butter, melted
- 3 packages cream cheese (250 grams or 8 oz block), softened
- ¾ cup sugar
- 1 tsp. peppermint extract
- 3 eggs
- 1 cup raspberry pie filling
- Pre-heat oven to 325 degrees F
- Mix crumbs, butter and 2 tbsp. sugar and press onto the bottom of a 9 x 13 pan
- Beat cream cheese, sugar and peppermint extract until well blended. Add in the eggs, 1 at a time, mixing on low speed after each just until blended then pour into the crust.
- Spoon dollops of raspberry pie filling into the cream cheese mixture. Take a toothpick and swirl the raspberry filling around, into the cream cheese mixture.
- Bake for 55 minutes or until the centre is almost set. Remove from the oven and run a knife around the edges to loosen.
- Allow to cool and serve!!
These look so dainty and tasty, especially with the oreo crust.
they sure are pretty.
Oh wow, just how tasty is it? I can’t wait when I finally prepare it. I should have some time over the weekend, so I will make sure to put my whole heart and soul into that. Thanks!