Servings
Instructions
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1. Preheat the oven to 160°C and line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal.
2. In a bowl, combine the almond flour, melted coconut oil, and maple syrup or honey until the mixture is crumbly and evenly moistened.
3. Press the mixture firmly into the bottom of the prepared baking dish to form the crust.
4. In a separate mixing bowl, beat the softened cream cheese and coconut sugar until smooth and creamy.
5. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
7. Pour the cream cheese mixture over the crust in the baking dish, spreading it evenly.
8. Drop spoonful’s of Nestle peppermint topping onto the cream cheese mixture. Use a knife or toothpick to swirl the peppermint topping into the cream cheese mixture, creating a marbled effect.
9. Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
10. Remove from the oven and allow the cheesecake bars to cool in the baking dish for 1 hour.
11. Once cooled, refrigerate the bars for at least 4 hours or overnight to chill and set.
12. Lift the bars out of the baking dish using the parchment paper overhang. Cut into squares and garnish with crushed peppermint candies.
13. Serve the peppermint bark cheesecake bars and enjoy the delightful treat.
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