No-Bake Candy Cane Cheesecake Bars Recipe

Festive and utterly irresistible, recipe developer Tanika Douglas's no-bake white chocolate candy cane cheesecake bars are a medley of flavors and textures that redefine Christmas dessert. Picture this: A moreish base of finely crushed Oreos bound together with a delicate touch of melted butter, offering a harmonious contrast to the creamy, dreamy filling that follows. The star of the show? White chocolate melted to smooth perfection and seamlessly blended with cream cheese, thickened cream, powdered sugar, peppermint essence, and a hint of lemon juice. The result? A velvety, mint-infused cheesecake batter that promises to satisfy. 

But, the magic doesn't stop there. Candy canes, the quintessential holiday symbol, top off this divine creation. Their crunch and minty freshness add a delightful pop of color and flavor, making each bite the perfect balance of sweet, creamy, freshness. The beauty of this dessert lies not just in its taste but also in its simplicity of preparation. With easy-to-follow steps and minimal cooking time, these bars allow you to revel in the joy of creating a festive masterpiece without the hassle.

So, whether you're an avid dessert enthusiast or simply someone seeking to elevate your holiday menu, indulge in these deliciously creamy white chocolate candy cane cheesecake bars. They're tantalizing treats that celebrate the festive season. 

Line a 7x11-inch sheet pan with parchment paper.

Place the Oreos into a bag and beat with a rolling pin into a fine crumb.

Press the Oreo mixture into the lined sheet pan and place in the freezer to set for 20 minutes.

Add the cream cheese, heavy cream, powdered sugar, peppermint essence, and lemon juice to a large bowl. Beat with electric beaters until fluffy.

Add the cooled melted white chocolate and beat until combined.

Spoon the cream mixture over the Oreo base and smooth over.

Roughly chop the candy canes and sprinkle over the cheesecake.

Place the cheesecake into the fridge to set for 3 hours.

Slice the cheesecake into 12 bars. Serve and enjoy.

Adapting Douglas's white chocolate candy cane cheesecake bars into a single, grand cheesecake is not only possible but also a fantastic idea for those seeking a show-stopping dessert centerpiece. The versatility of this recipe allows for a seamless transformation from bars to a stunning, single cheesecake that's perfect for special occasions or larger gatherings.

To create a singular cheesecake masterpiece, you'll follow the same steps as the bar version but adjust the preparation and presentation accordingly:

1. Crust: Instead of pressing the Oreo mixture into a sheet pan, use a springform pan with removable sides. Press the crushed Oreo–and–melted butter mixture firmly onto the bottom of the springform pan, ensuring an even layer that covers the entire base.
2. Chilling: Refrigerate the cheesecake, following the setting time specified in the original recipe. Typically, a larger cheesecake may require a slightly longer setting time to ensure that it's firm and perfectly set.
3. Serving: Once set, release the sides of the springform pan carefully to reveal the stunning, single cheesecake. Slice into generous portions and serve to awe your guests with its decadent layers and festive garnish.

This adaptation from bars to full-sized cheesecake retains all the delightful flavors and textures of the original recipe while presenting it in a grander, more elegant form. The creamy, mint-infused filling atop the chocolaty crust, adorned with crushed candy canes, promises a spectacular dessert experience that's bound to impress.