Peppermint Brownie Cheesecake

Brownie Bites
Brownie Bites




  • 2 packages of Canyon Bakehouse Gluten Free Brownie Bites
  • 16 oz. of cream cheese 
  • 1 ¼ cup of sugar 
  • 3 eggs
  • 1 tablespoon of lemon juice
  • 2 tablespoons of peppermint extract


Cream Cheese Frosting:

  • 8 oz. of cream cheese
  • 1 cup of sugar
  • 1 teaspoon of vanilla extract



  • Crushed candy canes and chocolate sauce 



For the Cheesecake: 

  1. Preheat oven to 330 degrees. 
  2. Grease a 9-inch pie dish and press in the brownie bites until they create a thick crust. 
  3. Using an electric mixer, blend cream cheese, sugar, 3 egg, peppermint extract and lemon juice until smooth and creamy. 
  4. Pour the cream cheese mixture into the brownie crust.
  5. Bake for 30 minutes and leave in the oven for an additional 30 minutes after turning off the oven to set. 
  6. Freeze for 1 hour before serving. 
  7. Right before serving, top with frosting, crushed candy canes and chocolate sauce!


For the Cream Cheese Frosting: 

  1. Mix all ingredients for the cream cheese frosting together in a medium bowl with an electric mixture until smooth.