Raspberry Peppermint Cheesecake Bars

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?

• Gingerbread Cheesecake Bars
• Pecan Butter Tart Shortbread Bars
• Pecan Cake Bars

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.

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5.0 from 2 reviews

Raspberry Peppermint Cheesecake Bars

Author: Julie Elsdon-Height

Ingredients

• 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

Instructions

1. Pre-heat oven to 325 degrees F
2. Mix crumbs, butter and 2 tbsp. sugar and press onto the bottom of a 9 x 13 pan
3. 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.
4. 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.
5. Bake for 55 minutes or until the centre is almost set. Remove from the oven and run a knife around the edges to loosen.
6. Allow to cool and serve!!

3.5.3228