These cheesecake bites were a no-brainer when I found the Candy Cane Oreos.
They were easy to put together, too. Freezing them before cutting was key to getting them to turn out right.
And the taste is so worth it! But I love peppermint. And Oreo crusts. And candy canes.
Like I said, it was a no-brainer.
I took these to a get together and they were the first thing to disappear!
Because who doesn’t love cheesecake (I mean, besides my husband)? And these little bites are the perfect cheesecake for this season of chilly weather and all things peppermint!
Candy Cane Cheesecake Bites
Ingredients
- 4 tablespoons butter, melted
- 1 3/4 cups Candy Cane Oreo crumbs (about 2 1/2 cups mini Oreos)
- 2 (8 oz) packages of cream cheese
- 1/2 cup sugar
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 2 eggs
- Crushed candy canes, for topping
Instructions
Preheat oven to 300 degrees F. Line an 8 inch square pan with aluminum foil.
Mix together melted butter and Oreo crumbs. Press onto bottom of pan.
Cream together cream cheese and sugar until light and fluffy, about 3-4 minutes.
Mix in sour cream and extracts until smooth.
Add eggs and mix until combined.
Pour over Oreo crust and bake in preheated oven for 40 minutes.
Allow to cool completely, then place in the fridge for at least 1 hour, up to 12 hours if needed.
Place in the freezer for 30 minutes before cutting.
Carefully pull foil out of the pan with the bars and place the bars on a cutting board. Carefully remove all the aluminum foil.
Cut into bite size pieces using a sharp knife, making sure to keep the knife clean in between cuts.
Sprinkle with crushed candy canes.
Keep refrigerated until ready to serve.