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Lighter Peppermint Mocha Cheesecake Bars

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These Lighter Peppermint Mocha Cheesecake Bars are a rich, creamy, and indulgent holiday dessert that’s surprisingly good for you. Made with a date-almond crust, a velvety cheesecake filling with a secret cottage cheese trick, and a mocha swirl, they deliver all the classic peppermint mocha flavor without the guilt.

Ingredients

Scale
  • 1 cup raw almonds
  • 1 cup Medjool dates, pitted (about 8–10 dates)
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1/4 cup cottage cheese (small-curd)
  • 1/3 cup honey or maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 tablespoons unsweetened cocoa powder (for mocha swirl)
  • 1 tablespoon instant espresso powder
  • 1 tablespoon hot water
  • 2 tablespoons dark chocolate chips (70% cacao or higher), melted
  • 1 tablespoon crushed peppermint candies

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment with cooking spray.
  2. Make the crust: In a food processor, combine almonds, pitted dates, cocoa powder, and salt. Pulse until the mixture resembles coarse sand and holds together when pinched. If too dry, add 1 teaspoon of water and pulse again. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool.
  3. Blend the cottage cheese: In the food processor (no need to wash), blend cottage cheese until completely smooth, about 1-2 minutes. Set aside.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add Greek yogurt, blended cottage cheese, honey, and vanilla extract. Beat until combined, scraping down the sides. Add eggs one at a time, mixing on low speed just until incorporated. Stir in peppermint extract.
  5. Prepare the mocha swirl: In a small bowl, whisk together cocoa powder, instant espresso powder, and hot water until smooth and thick (like dark chocolate pudding). If too thick, add another teaspoon of water.
  6. Assemble the bars: Pour cheesecake filling over the cooled crust and spread evenly. Drop spoonfuls of mocha paste on top (5-6 dollops). Use a knife or toothpick to gently swirl into the filling with a few figure-eight motions.
  7. Bake for 30-35 minutes. Edges should be set and slightly puffed, but center should still jiggle slightly. If top cracks, tent with foil for last 10 minutes.
  8. Cool completely on a wire rack for 1 hour, then refrigerate for at least 4 hours, preferably overnight.
  9. Once chilled, lift bars out using parchment overhang. Melt dark chocolate chips in microwave in 20-second intervals, stirring between each. Drizzle over bars and sprinkle with crushed peppermint candies. Slice into 16 squares using a sharp knife wiped clean between cuts.

Notes

Don’t overmix the filling to avoid cracks. Use room temperature ingredients for best texture. For clean slices, run knife under hot water between cuts. Bars can be frozen for up to 3 months. For a no-bake version, skip eggs and use extra Greek yogurt; chill until firm.

Nutrition

Keywords: peppermint mocha, cheesecake bars, lighter dessert, holiday dessert, healthy cheesecake, no-bake option, gluten-free, dairy-free option

Find it online: https://dinadishes.com/lighter-peppermint-mocha-cheesecake-bars-easy-holiday-dessert/