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Indulgent Hot Cocoa Peppermint Cheesecake Bites Recipe

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★★★★★

5 from 101 reviews

These Indulgent Hot Cocoa Peppermint Cheesecake Bites are a festive and creamy no-bake treat perfect for the holiday season. Combining rich chocolate, smooth cream cheese, and refreshing peppermint, these bite-sized desserts are coated in chocolate and sprinkled with crushed peppermint candies for a delightful crunch and seasonal flavor.

Ingredients

Scale

Cheesecake Filling

  • 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)

Crust

  • 1½ cups Chocolate Graham Cracker Crumbs (Can substitute with regular or gluten-free)
  • ⅓ cup Melted Butter (Coconut oil works for dairy-free)

Toppings

  • 1 cup Crushed Peppermint Candies (Add festive flair)
  • Chocolate Syrup (to taste, for drizzling on top for extra sweetness)
  • 1 cup Melted Chocolate (for dipping and coating)

Instructions

  1. Prepare the Cheesecake Mixture: In a large mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer until it becomes creamy and smooth. Gradually add 1 cup of powdered sugar, ½ cup of unsweetened cocoa powder, and 1 teaspoon of peppermint extract while continuing to mix until the ingredients are fully combined. Gently fold in 1 cup of whipped cream until the mixture becomes light and fully integrated.
  2. Make the Crust Mixture: In a separate bowl, combine 1½ cups of chocolate graham cracker crumbs with ⅓ cup of melted butter. Mix thoroughly until the crumbs are evenly coated and the texture resembles wet sand.
  3. Fill the Mini Muffin Tin: Line a mini muffin tin with paper liners. Press about 1 tablespoon of the crust mixture firmly into the bottom of each liner to form the crust layer. Spoon the cheesecake mixture on top of the crust, filling each liner until approximately ¾ full. Sprinkle crushed peppermint candies evenly over each cheesecake bite for added texture and flavor.
  4. Freeze to Set: Place the filled mini muffin tin in the freezer for at least 2 hours to allow the cheesecake bites to firm up properly.
  5. Melt the Chocolate Coating: Melt about 1 cup of chocolate in a microwave-safe bowl by heating in 30-second intervals, stirring well after each until smooth and fully melted.
  6. Coat the Cheesecake Bites: Remove the cheesecake bites from the freezer and dip each one into the melted chocolate. Allow excess chocolate to drip off before placing the coated bites on a parchment-lined baking sheet.
  7. Set the Chocolate: Let the chocolate coating set at room temperature for about 10 minutes. For faster setting, return the chocolate-coated bites to the fridge until the chocolate hardens completely. Optionally, drizzle chocolate syrup on top for extra sweetness and decoration before serving.

Notes

  • For a dairy-free alternative, substitute whipped cream with whipped coconut cream and melted butter with coconut oil.
  • Adjust the amount of peppermint extract and crushed candies to your preference for a milder or stronger mint flavor.
  • Use gluten-free graham cracker crumbs if a gluten-free version is desired.
  • These cheesecake bites are best stored in the freezer and consumed within 1 week for optimal freshness.
  • To serve, allow bites to thaw slightly at room temperature for 5-10 minutes for a creamier texture.

Keywords: peppermint cheesecake bites, no-bake cheesecake, holiday dessert, chocolate peppermint dessert, mini cheesecake, festive desserts, easy holiday treats

Find it online: https://thedishspot.com/indulgent-hot-cocoa-peppermint-cheesecake-bites-recipe/