Peppermint Cheesecake Bars
Recipe type: Dessert
Serves: 8
  • 1½ cups butter, softened
  • 20 oz cream cheese, softened
  • 1½ cups (I used Swerve)
  • 2½ teaspoons peppermint extract, or to taste
  • 1 candy cane (optional)*
  • red food coloring (optional)
  1. Line an 8x8 pan with waxed or parchment paper, leaving a little extra hanging on both sides.
  2. Mix all ingredients together in a food processor until smooth. Feel free to add more peppermint extract for desired taste.
  3. Pour cheesecake mixture into lined pan.
  4. For red swirls, put 3-5 drops of red food coloring on the top of the cheesecake and swirl using a knife.
  5. To decorate, break the candy cane and sprinkle it over the cheesecake.
  6. Chill in the fridge for at least 1-2 hours.
  7. Use the hanging paper to lift the cheesecake and then peel paper off.
  8. Cut cheesecake into 8 bars.
*Most candy canes have 10+ carbs each so remember to add that to the nutrition information below.

Serving size: 1 serving (Total recipe makes 8 servings)
Protein 7.13g, Fat 58.43g, Cals 545, Carbs 2.89g, Fiber 0.00g -- NET CARBS: 2.89g
Recipe by The Low Carb Diet at