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
Ingredient
Direction
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.
1
Mix the melted butter and smashed Oreo cookies together in a small mixing bowl until the ingredients are thoroughly combined.
2
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.
3
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.
4
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.
5
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.
6
After the candy canes have been roughly chopped, sprinkle them on top of the cheesecake.
7
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.