The holiday season is synonymous with festive flavors, and nothing says 'winter wonderland' quite like the cool, refreshing taste of peppermint. But for those navigating dietary restrictions, finding a truly satisfying holiday treat can sometimes be a challenge. Enter our Decadent Gluten-Free Peppermint Cheesecake Bars – a game-changer for your holiday dessert table!
These bars combine a buttery, crunchy gluten-free graham cracker crust with a velvety smooth, peppermint-infused cream cheese filling, all topped with a sprinkle of crushed candy canes. They're not just a gluten-free alternative; they're a showstopper in their own right, delivering incredible flavor and a delightful texture that everyone will adore.
Why You'll Love These Gluten-Free Peppermint Cheesecake Bars
Forget dry, crumbly gluten-free desserts! These peppermint cheesecake bars are designed for maximum indulgence and minimum fuss. Here's why they're destined to become a new holiday tradition:
Effortlessly Elegant
Despite their sophisticated appearance, these bars are surprisingly simple to make. No fussy water baths or complicated crusts needed. They bake beautifully and slice into perfect portions, making them ideal for entertaining or gifting.
Perfectly Balanced Peppermint Flavor
We've found the sweet spot for peppermint – enough to give you that iconic holiday zing without overwhelming the creamy cheesecake. It's refreshing, festive, and utterly delicious.
Naturally Gluten-Free (and nobody will know!)
Using gluten-free graham cracker crumbs for the base ensures that these bars are safe for those with gluten sensitivities or Celiac disease, without sacrificing any of the classic cheesecake bar texture or flavor. Your guests won't even realize they're gluten-free!
Make-Ahead Marvel
Cheesecake always benefits from chilling, and these bars are no exception. You can prepare them a day or two in advance, freeing up your precious holiday time and allowing the flavors to deepen beautifully.
Key Ingredients for Perfect Peppermint Cheesecake Bars
While the full list is in the recipe card below, let's highlight a few key players that make these bars shine:
- Gluten-Free Graham Crackers: The foundation of our crust! Ensure you're using a certified gluten-free brand to keep the entire recipe safe.
- Full-Fat Cream Cheese: This is non-negotiable for that rich, creamy cheesecake texture.
- Peppermint Extract: The star flavor! Use a good quality extract for the best taste.
- Candy Canes: For that signature crunch and festive visual appeal.
Tips for Success: Achieving the Best Cheesecake Texture
Even though these are bars and not a traditional round cheesecake, a few tips can help you achieve that perfectly smooth, crack-free finish:
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature. This helps them combine smoothly without lumps, resulting in a silkier batter.
- Don't Overmix: Once you add the eggs, mix just until combined. Overmixing can incorporate too much air, which can lead to cracks during baking. For more baking tips on achieving perfect cheesecake texture, you can check out resources like The Kitchn's guide to perfect cheesecake.
- Slow Cooling: After baking, let the bars cool gradually. First, on the counter, then move them to the refrigerator. This gradual temperature change helps prevent cracking.
- Chilling is Crucial: Don't skimp on the chilling time! At least 4 hours, or preferably overnight, allows the cheesecake to set properly, resulting in clean slices and optimal flavor.
Serving & Storage Suggestions
These Gluten-Free Peppermint Cheesecake Bars are best served chilled. A dusting of powdered sugar or a drizzle of melted white chocolate can elevate their presentation even further. For a truly festive touch, garnish with a fresh sprig of mint!
Store any leftover bars in an airtight container in the refrigerator for up to 4-5 days. While they are freezer-friendly, the candy cane topping might become a bit sticky or melt, so it's best to add that fresh if freezing and thawing.
Get ready to impress your family and friends with these irresistible Gluten-Free Peppermint Cheesecake Bars. Happy baking, and happy holidays!
FAQs
How long do Gluten-Free Peppermint Cheesecake Bars last?
When stored properly in an airtight container in the refrigerator, these peppermint cheesecake bars will stay fresh for up to 4-5 days. For best flavor and texture, consume them within 2-3 days.
Can I make these peppermint cheesecake bars ahead of time?
Absolutely! These cheesecake bars are an excellent make-ahead dessert. You can prepare them 1-2 days in advance and keep them chilled in the refrigerator. This even allows the flavors to meld beautifully.
What makes these peppermint cheesecake bars gluten-free?
The gluten-free aspect primarily comes from using gluten-free graham cracker crumbs for the crust. All other ingredients like cream cheese, sugar, eggs, and peppermint extract are naturally gluten-free. Always double-check ingredient labels to ensure no hidden gluten.
Can I adjust the peppermint flavor intensity?
Yes, you can easily adjust the peppermint flavor. For a milder mint taste, start with 1/2 teaspoon of peppermint extract and add more to your liking. For a stronger flavor, use up to 1 teaspoon. Remember to taste the filling before adding the eggs.
Gluten-Free Peppermint Cheesecake Bars
- Total Time: 1 hour 5 minutes (plus chilling)
- Yield: 16 bars 1x
- Diet: Gluten-Free
Description
Deliciously creamy and festive peppermint cheesecake bars with a gluten-free crust, perfect for holiday gatherings or a special treat.
Ingredients
1 1/2 cups gluten-free graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
24 ounces (3 blocks) full-fat cream cheese, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3/4 teaspoon peppermint extract (or to taste)
1/4 teaspoon salt
1/2 cup sour cream or full-fat Greek yogurt, room temperature
1/2 cup crushed candy canes, plus extra for garnish
Instructions
Step 1: Preheat your oven to 325°F (160°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a medium bowl, combine gluten-free graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until evenly moistened.
Step 3: Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 10 minutes. Remove from oven and let cool slightly while you prepare the filling.
Step 4: In a large bowl, using an electric mixer, beat the softened cream cheese and 1 cup granulated sugar on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Step 5: Beat in the eggs one at a time, mixing just until each is incorporated. Do not overmix. Stir in the vanilla extract, peppermint extract, and salt.
Step 6: Gently fold in the sour cream (or Greek yogurt) and 1/2 cup of crushed candy canes until just combined.
Step 7: Pour the cheesecake filling over the cooled crust and spread evenly. Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
Step 8: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 30 minutes. This helps prevent cracking.
Step 9: Remove the pan from the oven and let it cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
Step 10: Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into 16 bars. Garnish with additional crushed candy canes before serving.
Notes
For best results, make sure all dairy ingredients are at room temperature. Use fresh candy canes for topping for the brightest color and crunch. Store in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
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