Peppermint Cheesecake Bars Recipe

Looking for a festive treat that satisfies your sweet tooth and supports your hormones?

These Peppermint Cheesecake Bars bring together creamy peppermint filling, a rich chocolate crust, and the satisfying crunch of crushed candy canes. And here’s the kicker—they pack 11g of protein per bar, thanks to ingredients like cottage cheese and beeya seed cycling blends.

If you’re new to seed cycling, it’s one of the easiest ways to naturally support your hormones with nutrient-dense seeds like flax, sesame, sunflower, and pumpkin. Seed cycling can support healthier menstrual cycles, ease PMS, perimenopause, and menopause symptoms, and even improve energy levels and mood.

Beeya seed cycling blends are pre-ground and ready to use in everything from smoothies to desserts (like this one!)—no prep required. This holiday season, treat yourself to a dessert that’s just as good for your body as it is for your taste buds.

Check out our done-for-you seed cycling blends here!

Makes: 6 bars
Prep Time: 15 minutes
Chill Time: 4 hours

Ingredients

Crust:

• ½ cup pitted fresh dates (soaked in warm water)
• ½ cup walnuts
• 3 scoops beeya seed cycling blends
• 2 Tbsp cacao powder
• ¼ tsp sea salt

Peppermint Cheesecake:

• 1 ½ cups cottage cheese
• ½ tsp peppermint extract
• 6 Tbsp honey
• 1 ½ tsp gelatin powder
• Crushed candy canes (for topping)

Instructions

1. Prepare the crust: In a food processor, combine the soaked dates, walnuts, beeya seed cycling blend, cacao powder, and sea salt. Blend until the mixture forms a sticky dough. Press the dough evenly into the bottom of a small parchment-lined dish or container.
2. Make the cheesecake layer: In a blender, combine the cottage cheese, peppermint extract, and honey. Blend until smooth and creamy.
3. Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over a splash of water. Microwave for a few seconds until the gelatin has dissolved and is fully melted. Add the melted gelatin to the peppermint mixture and stir to combine (using the blender may result in the bars not setting).
4. Assemble the bars: Pour the peppermint cheesecake mixture over the prepared crust, spreading it out evenly.
5. Chill: Place the dish in the fridge for at least 4 hours, or until the cheesecake layer is firm. (The freezer can help speed this up!)
6. Serve: Once set, slice into 6 bars, sprinkle with crushed candy canes and enjoy. (Note: it’s best to sprinkle with candy canes just before serving to avoid them dissolving in the fridge.)