Peppermint Crisp Cheesecake Bars

When it comes to festive entertaining, desserts should feel indulgent yet effortless. These Peppermint Crisp Cheesecake Bars with Cottage Cheese strike the perfect balance. Light, creamy, and layered with familiar festive flavours, they are ideal for warm summer celebrations or as a make-ahead treat when hosting friends and family.

The combination of smooth cottage cheese and biscoff spread creates a silky cheesecake filling, while the crunch of crushed Peppermint Crisp adds a nostalgic South African twist. Finished with a buttery biscoff base and a generous drizzle on top, these no-bake cheesecake bars come together quickly and require minimal time in the kitchen.

Best of all, they can be prepared ahead of time and stored in the freezer until you are ready to serve, making them a stress-free addition to any festive table.

Ingredients:

1 tub (250g) low fat smooth cottage cheese
¼ cup smooth biscoff spread
1 peppermint crisp bar (crushed)
12 biscoff biscuits
1 tbsp melted butter
Melted biscoff spread for drizzle 

Method:

Mix together the cottage cheese, biscoff spread and peppermint crisp for the cheesecake filling. 

Crush biscoff cookies and mix with melted butter to make a cookie crust. 

In a silicon mold or tray, press down cookie crust until tightly packed, or use solid cookies. 

Top with cheesecake filling and biscoff drizzle. Set in the freezer for 1 hour before serving. 

Serving Suggestion:

Serve these cheesecake bars straight from the freezer for a refreshingly cool dessert, paired with a glass of De Grendel Late Harvest. The wine’s luscious sweetness and vibrant acidity beautifully complement the creamy texture and peppermint chocolate notes, creating a dessert pairing that feels both indulgent and celebratory.

Perfect for festive lunches, relaxed summer dinners, or as a sweet finale to a special occasion.