No-Bake Candy Cane Cheesecake Bars Recipe

Tanika Douglas's no-bake white chocolate candy cane cheesecake bars redefine Christmas dessert with their tasty flavors and textures.Imagine: Finely crushed Oreos bound together with melted butter create a delicious base for the creamy, dreamy filling. 

– 27 Oreo cookie – 5 tablespoons unsalted butter, melted – 16 ounces white chocolate, broken into piece – 16 ounces cream cheese – 1 ½ cups heavy cream – ½ cup powdered sugar – 2 teaspoons peppermint essence – 1 tablespoon lemon juice – 10 candy cane



Put parchment paper on a sheet pan that is 7 inches by 11 inches. Using a rolling pin, crush the Oreo cookies into a fine crumb by placing them in a bag and beating them. 

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Mix the melted butter and smashed Oreo cookies together in a small mixing bowl until the ingredients are thoroughly combined. 

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You should press the Oreo mixture into the sheet pan that has been lined, and then place it in the freezer for twenty minutes to set. 

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Put the pieces of white chocolate into a bowl that can withstand heat, and then melt them in the microwave at intervals of twenty seconds, stirring them occasionally, until they are completely melted.

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Put the melted white chocolate in a separate bowl to cool. In a large bowl, combine the cream cheese, heavy cream, powdered sugar, peppermint extract, and lemon juice. Mix well. 

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To achieve a fluffy texture, beat with electric beaters. Add the white chocolate that has been melted and allowed to cool, and beat until blended. 

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 After the candy canes have been roughly chopped, sprinkle them on top of the cheesecake. 

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To allow the cheesecake to set for three hours, place it in the refrigerator. The cheesecake should be cut into twelve bars. Serve, and take pleasure in it.

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