Description
Indulge in the festive flavors of winter with these delightful Hot Cocoa Peppermint Cheesecake Bites, combining rich cheesecake with a chocolate cookie crust and a refreshing peppermint twist. Perfect for holiday gatherings or a sweet treat after dinner!
Ingredients
- Graham Cracker Crumbs
- Unsalted Butter
- Granulated Sugar
- Cream Cheese
- Granulated Sugar
- Hot Cocoa Mix
- Large Eggs
- Vanilla Extract
- Peppermint Extract
- Crushed Peppermint Candies
- Heavy Cream
- Semi-Sweet Chocolate Chips
- Additional Crushed Peppermint Candies
Instructions
- Preheat your oven to 325°F (160°C) and line a 24-cup mini muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and a tablespoon of granulated sugar. Mix until the crumbs are evenly moistened.
- Spoon about 1 teaspoon of the mixture into the bottom of each mini muffin liner and press down firmly. Bake for about 5-7 minutes to set slightly, then let cool.
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Add granulated sugar and beat until fluffy.
- Beat in the hot cocoa mix, vanilla extract, and peppermint extract until fully incorporated. Reduce speed to low and add eggs one at a time, mixing just until barely combined.
- Gently fold in half of the crushed peppermint candies.
- Spoon the cheesecake filling over the cooled crusts, filling each liner almost to the top. Bake for 15-20 minutes for mini bites or 30-35 minutes for a square pan.
- Once baked, turn off the oven and let the cheesecakes cool in the oven for about 15 minutes. Then cool completely at room temperature on a wire rack.
- Transfer to the refrigerator and chill for at least 4 hours, or ideally overnight.
- For the ganache topping, heat the heavy cream until it simmers, then pour over the semi-sweet chocolate chips. Let sit for 5 minutes, then whisk until smooth.
- Spoon a small dollop of ganache over each cheesecake bite and sprinkle with remaining crushed peppermint candies. Return to the refrigerator for another 15-30 minutes to set.
- Carefully remove the cheesecake bites from their liners and serve chilled.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Make sure to use room temperature ingredients for a smooth filling. Don't overmix the batter after adding the eggs to prevent cracks. Chilling is essential for the best texture and flavor.