Introduction

These Indulgent Hot Cocoa Peppermint Cheesecake Bites bring together rich cocoa, creamy cheesecake, and refreshing peppermint in a delightful bite-sized treat. Perfect for holiday gatherings or a cozy night in, they offer a festive twist on classic flavors.

The image shows three mini cheesecakes on a white plate with a white marbled surface underneath. Each cheesecake has three layers: a dark brown crumbly base, a thick creamy white middle layer, and a glossy dark chocolate layer dripping down the sides. On top, there is a swirl of white whipped cream sprinkled with crushed red peppermint candy. Two small candy canes with red and white stripes are placed standing in the whipped cream on each cheesecake. The background is blurred green and red, adding a festive feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese (softened, at room temperature)
1 cup powdered sugar (adjust to taste)
½ cup unsweetened cocoa powder (quality cocoa recommended)
1 tsp peppermint extract (adjust based on preference)
1 cup whipped cream (substitute with whipped coconut cream for dairy-free)
1½ cups chocolate graham cracker crumbs (can substitute with regular or gluten-free)
⅓ cup melted butter (coconut oil works for dairy-free)
1 cup crushed peppermint candies (add festive flair)
Chocolate syrup, to taste (drizzle on top for extra sweetness)

Instructions

Step 1: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add powdered sugar, cocoa powder, and peppermint extract, mixing well. Gently fold in the whipped cream until fully incorporated and light.
Step 2: In another bowl, combine the chocolate graham cracker crumbs with the melted butter. Stir until the crumbs are evenly coated and resemble wet sand.
Step 3: Line a mini muffin tin with paper liners. Press about 1 tablespoon of the crust mixture into the bottom of each liner to form the base.
Step 4: Spoon the cheesecake mixture on top of the crust, filling each liner about three-quarters full. Sprinkle crushed peppermint candies over each bite for a festive touch.
Step 5: Place the tin in the freezer for at least 2 hours to allow the bites to firm up completely.
Step 6: Melt chocolate in a microwave-safe bowl using 30-second intervals, stirring until smooth. Dip each cheesecake bite into the melted chocolate, letting excess drip off before placing them on a parchment-lined sheet.
Step 7: Let the chocolate coating set at room temperature for about 10 minutes, or refrigerate for a faster finish.

Tips & Variations

For a dairy-free version, use whipped coconut cream and coconut oil instead of dairy-based ingredients.
Adjust the amount of peppermint extract to suit your preference for a milder or stronger flavor.
Try adding a pinch of sea salt to the crust mixture to enhance the chocolate flavor.
Use gluten-free graham cracker crumbs to make this recipe gluten-free.
Drizzle extra chocolate syrup on top before serving for added sweetness and visual appeal.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days. For longer storage, keep them in the freezer for up to 2 weeks. Allow frozen bites to thaw in the refrigerator for about 30 minutes before serving. Reheat is not recommended as these are best enjoyed chilled.

How to Serve

The image shows a small, round dessert with three main layers on a white marbled surface. The bottom layer is dark brown and crumbly, like a chocolate cookie crust. The middle layer is thick, smooth, and light cream colored, looking like cheesecake. On top of that is a shiny layer of dark chocolate sauce dripping down the sides. Above the chocolate is a large swirl of white whipped cream sprinkled with small red crumbs. A small peppermint candy cane with red and white stripes is placed standing on the whipped cream. In the background, there are similar desserts slightly out of focus and a few more candy canes on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, they can be prepared and frozen ahead. Simply store them in an airtight container in the freezer and thaw in the refrigerator before serving.

What can I use if I don’t have peppermint extract?

If you don’t have peppermint extract, you can substitute with a small amount of fresh crushed peppermint leaves or omit it entirely for a plain chocolate cheesecake bite.