Chocolate Peppermint Cheesecake Bites

These chocolate peppermint cheesecake bites are perfect for holiday parties. They’re rich and creamy, with a crunch of peppermint candy.

This holiday season, don’t rely on the same old desserts. Consider serving up some Chocolate Peppermint Cheesecake Bites! With their festive flavors and cute size, these cheesecake bites are sure to be a big hit with your guests.

These bite sized desserts are the perfect sweet treat for any occasion and they look festive too!

The recipe is easy to follow and can be made in advance, so there’s no need for last minute baking on the day of!

How to Make Ahead and Store Mini Cheesecakes

These cheesecake bites might look like a complicated Christmas dessert, but they’re actually simple to prepare.

You may prepare them ahead of time, wrap well and freezeuntil needed. Alternatively, you can allow them to cool completely, then refrigerate them until the day before you intend on serving them.

Here’s a step-by-step guide to making ahead and freezing mini cheesecakes:

1. Place baked and cooled cheesecakes in muffin tins and freeze until solid.

2. Place each cheesecake in freezer bags, then back into the freezer. Store for up to 3 months.

3. Let thaw overnight in refrigerator then 30 minutes out on counter prior to serving.

Wrap baked cheesecakes in plastic wrap or store them in an airtight container for up to 5 days if storing them in the refrigerator.

If you’re making them ahead of time, wait to sprinkle them with the peppermint candy until just before serving, as the candy might get stale and chewy.

About the Ingredients for Peppermint Chocolate Cheesecake Bites

Cookie crumbs – You want 1 cup of chocolate cookie crumbs. If you can’t get your hands on the crumbs, you can use about 16 oreos with the creme removed.

Sugar – Granulated sugar for both the cheesecake and the crust.

Butter – You can use unsalted or salted butter. I prefer the flavour that salted butter gives though.

Cream cheese – Full fat cream cheese is best here. Bring it to room temperature prior to starting.

Sour cream – Full fat sour cream, brought to room temperature. It gives the cheesecake filling a luxurious creaminess.

Peppermint extract – You can substitute with 1/4 tsp Peppermint oil if that is what you have on hand.

Salt – Balances out all the flavours.

Eggs – The eggs should also be brought to room temperature before starting to ensure a nice smooth batter.

Cocoa Powder – Make sure you use unsweetened cocoa powder and not hot chocolate mix.

Chocolate chips – Semisweet is my recommendation but use the level of sweetness that you prefer for the ganache.

Whipping cream – Heavy whipping cream will give you the best results, using anything else may cause the ganache not to set properly.

Candy – Crush up some peppermint candies or peppermint candy canes.

Looking for More Peppermint Dessert Recipes for the Holidays?

I love holiday baking and getting creative in the kitchen. Sometimes my best recipes use tried and true flavour combinations such as with these Chocolate Donuts with Peppermint Glaze.

This peppermint cheesecake gets topped with crushed candy canes,  real whipped cream and Ghirardelli chocolate to create a showstopping dessert.

This Frozen Peppermint Pie is a fun and unexpected Christmas Treat.  Your guests will be amazed at how delicious and unique this pie is.

How to Make Chocolate Peppermint Cheesecake Bites

Yields: 24 Mini Cheesecakes | Prep time: 15 Mins | Cook time: 21 Mins

Ingredients:

For the Chocolate cookie crust:

• 1 Cup Chocolate Cookie Crumbs
• 1 tbsp Sugar
• ¼ C Butter, melted

For the Cheesecake Filling:

• 2 – 8oz cream cheese, softened
• 1 C sugar
• ½ C sour cream
• 1 tsp pure peppermint extract
• ⅛ tsp kosher salt
• 2 large eggs
• 3 tbsp Cocoa powder

For the Chocolate Ganache:

• 1 C Semi Sweet Chocolate Chips
• ½ C heavy whipping cream
• ¾ Crushed peppermint candy

Directions:

Preheat oven to 325 degrees F.

Line two cupcake pans with cupcake liners

Crush the cookies into fine crumbles and pour into a bowl

Mix together the melted butter and sugar into the crushed cookies

Scoop about 1 tbsp of the crust into the cupcake liners

Using a flat bottom cup, lightly press the crust into a flat disk.

Set aside the prepared pans.

Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy

Beat in the sour cream, peppermint extract , cocoa powder and salt until combined

Beat in the eggs, 1 at a time until combined

Scoop about ¼ C of the cheesecake batter into the cupcake liners

Bake in the oven for 17-21 minutes or until the edges are firm and it slightly jiggles in the center

Allow to cool completely before removing and placing into the fridge for 3 hours to overnight

When ready to serve, prepare the ganache by bringing the heavy whipping cream to a simmer. Pour over the chocolate chips in a heat safe bowl

Allow to sit for a minute before whisking until smooth

Spoon on about 1-2 tbsp of the ganache onto the top of the cooled cheesecakes

Sprinkle some crushed peppermint candy on top

Enjoy!