I love, love, love me some cheesecake! But I do not love making it. It’s not hard…but there are too many steps. Water baths? Please. Who has time for that? I barely have time for me to take a bath! On the 6th Day of Christmas, I simplified the holiday cheesecake making!
I really love a Chocolate Peppermint Cheesecake…and then, I saw Peppermint Oreos at my grocery store…so, I bought two bags and scoured Pinterest for a good method to use. And voila! I give you my Peppermint Oreo Cheesecake Bites! But wait? You don’t love peppermint? I’ll give you an alternative method. You’re welcome.
Simple, quick, delicious, festive, done.
36 Peppermint Oreos, divided (or use regular Oreos)
1/4 cup butter, melted
4 (8 oz) packages of cream cheese, softened
1 cup sugar
1 cup sour cream
1 teaspoon peppermint extract (or use vanilla if you’re not making the peppermint version)
1 cup white chocolate chips
Preheat oven to 325 degrees.
Line a 9×13 baking dish with heavy duty foil making sure to allow the foil to hang over the edges (you’re going to use them later as handles to pull the bars completely out of the pan). Spray the foil lined pan with Pam.
Crush 24 Oreos (I used my food processor) and mix with your melted butter. Press into the bottom of your prepared pan to form the “crust”.
In a large bowl, beat the cream cheese and sugar with a mixer until blended. Add in sour cream and peppermint extract and beat well. Add eggs one at a time, beating after each egg until blended. Chop up remaining 12 cookies into chunks and stir them into your cream cheese mixture. Pour over your crust.
Bake the cheesecake 35 to 40 minutes or until the edges are lightly browned and the center is almost set.
Cool completely on a wire rack in the pan.
Once cooled, cover with plastic wrap and refrigerate at least 2 hours (I refrigerated mine 24 hours). Once chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite sized pieces. I placed each piece in a cupcake liner to make it easier for my guests to pick up and eat.
Melt your white chocolate chips in a bowl in the microwave (stirring every 30 seconds). Using a spoon, drizzle your white chocolate down over each cheesecake bite and garnish with a few Christmas sprinkles.
Refrigerate until you’re ready to serve.
A BIG thanks to Mel’s Kitchen Cafe for the original recipe!!
You could make a big batch of these and freeze them too! All holiday season long, you can pop a few out of the freezer for parties or just for you to much on. Such a simple (and delicious!) cheesecake recipe!
And Meal Planning Monday will be back next week! In the meantime, check out my Meal Planning Monday posts from this fall by clicking here. Any of those menus would work for you this week!
On the 3rd Day of Christmas: I made easy Rice Krispies Treats!
On the 4th Day of Christmas: I made Red Velvet Pancakes!
On the 5th Day of Christmas: I made Hot Chocolate Cupcakes with Peppermint Cream Cheese Frosting