CROWD PLEASING

WHITE CHOCOLATE PEPPERMINT CHEESECAKE BARS

with Smithfield Cream Cheese

Recipe
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Your party guests will sit in total amaze-MINT when they take their first bite of our White Chocolate Peppermint Cheesecake bars. To make them, we used Smithfield Cream Cheese, Phil’s Large Brown Omega 3 Eggs, Dairy Star Aerosol Whipped Cream and our heavy whipping cream. So minty and refreshing – don’t be surprised if you see your breath after eating one!

9 Servings

Ingredients list:
  • Crust:
  • 1 1/2 cup Chocolate Oreo cookie crumbles filling removed
  • 3 tbsp granulated sugar
  • 5 tbsp Oberweis Unsalted butter melted
  • Filling:
  • Two 8 oz packages Smithfield Cream Cheese
  • 3/4 cup granulated sugar
  • 3 oz white chocolate, melted
  • 1/4 cup Oberweis Heavy Whipping Cream
  • 1 1/2 tsp peppermint extract
  • 2 Phil’s Large Brown Free Range Eggs, room temperature
  • Whipped Cream Topping:
  • Dairy Star Aerosol Whipped Cream
  • Crushed candy canes for garnish

  1. Preheat oven to 350°F. Line an 8x8 baking pan with parchment, leaving overhang on two sides. If necessary, hold parchment in place using binder clips. Lightly grease remaining sides of pan with baking spray.
  2. Combine chocolate cookie crumbs with granulated sugar and melted butter. Press into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes.
  3. Reduce oven temperature to 325°F.
  4. In a small bowl, melt white chocolate in 30 second intervals, at 50% power. Stir chocolate between intervals. Repeat until completely melted and smooth.
  5. In a large bowl or stand mixer, beat cream cheese until smooth and fluffy. With mixer running on low, slowly add sugar. Mix in melted white chocolate, followed by heavy cream and peppermint extract. Add one egg at a time, mixing well between additions. Beat until completely smooth and no streaks remain. Pour batter into prepared pan. Bake for 45 minutes. Cool to room temperature on a wire rack, then transfer to the refrigerator to chill overnight.
  6. In a medium bowl, beat together heavy cream, peppermint extract and powdered sugar until stiff peaks form. Chill until ready to use.
  7. Using a sharp knife, carefully slice cheesecake into desired sizes. Prior to serving, add a dollop of whipped cream and a sprinkle of crushed candy canes.
  8. Store cheesecakes in the refrigerator.
Dairy                                             Dairy
Dessert                                           Dessert