Sugar Free Peppermint Mocha Cheesecake Bars (Edit recipe)

Crust

1. Combine the crust ingredients in a food processor or mix in a bowl until well mixed and crumbly. Press the mixture into a greased and parchment-lined 8x8 baking dish, creating an even crust. Set aside.

Filling

1. Preheat the oven to 350 F
2. In a large bowl and a mixer, combine the brown sweetener, egg, peppermint extract and espresso powder. Incorporate cocoa powder and mix again. Add softened cream cheese in pieces, mixing until creamy and smooth.
3. In a separate bowl, warm up the heavy whipping cream in the microwave, add chocolate chips, and stir until melted. Pour this chocolate mixture over the cream cheese filling and mix thoroughly.
4. Pour the combined mixture over the crust, ensuring an even layer, and smooth it out with a spatula.
5. Bake at 350 F for 20-25 minutes, or until the center is set. Allow to cool, then refrigerate for at least 1 hour.

Topping

1. Warm up the heavy whipping cream in the microwave, add chocolate chips and stir until melted. Add the espresso powder and peppermint extract to the melted chocolate mixture and stir until smooth. Pour the topping over the chilled filling.
2. Sprinkle crushed sugar free peppermint candy over the top. Refrigerate again until the topping is set. Once fully chilled, cut into bars and savor the delightful combination of mocha, peppermint, and creamy goodness! (see video)