Description
Delicious bites of cheesecake flavored with hot cocoa and peppermint, perfect for the holiday season.
Ingredients
Scale
- 1 cup chocolate graham cracker crumbs
- 3 tbsp melted butter
- 1 tbsp sugar
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 tsp peppermint extract
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup sour cream
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate chips
- Whipped cream (for topping)
- Crushed candy canes (for topping)
- Mini peppermint sticks (for topping)
Instructions
- Preheat oven to 325°F (163°C). Mix chocolate graham cracker crumbs, sugar, and melted butter. Press mixture into mini cheesecake molds or lined muffin tins. Bake for 5–7 minutes and let cool.
- In a bowl, beat cream cheese until smooth. Add sugar, peppermint extract, and vanilla extract. Mix in eggs one at a time, then fold in sour cream. Spoon filling over cooled crusts.
- Bake for 18–22 minutes or until centers are set. Remove from oven, cool completely, then chill in the refrigerator for at least 2 hours.
- To make ganache, heat heavy cream until just simmering. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth. Spoon ganache over chilled cheesecakes.
- Decorate by piping whipped cream on top, sprinkling with crushed candy canes, and topping with mini peppermint sticks. Serve chilled.
Notes
- Make sure cream cheese is softened for easy mixing.
- Let the cheesecake bites chill for proper texture.
- Use more or less peppermint extract according to taste preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg