Perfect Mini Chocolate Peppermint Cheesecake Bites Recipe

Let me tell you, the moment the aroma of chocolate and peppermint fills the kitchen, it’s pure magic. These mini cheesecake bites are the kind of treat that instantly feels festive and indulgent. The velvety chocolate base paired with hints of cool peppermint creates a flavor combination that’s as comforting as it is irresistible. The first time I made these, it was a chilly December afternoon, and I was searching for a dessert that felt like the holidays in every bite. The result? A batch of creamy, chocolatey, peppermint perfection that my family couldn’t stop sneaking off the tray before they even cooled!

Honestly, these little bites have become my go-to holiday dessert for gatherings, gifting, and just treating myself on a quiet evening. They’re the perfect size for satisfying your sweet tooth without feeling heavy, and they look absolutely adorable on a dessert table. Whether you’re prepping for a Christmas party or just want a cozy treat to enjoy with a cup of cocoa, these mini cheesecakes deliver every time. Trust me, once you try them, you’ll be making them over and over again. Bookmark this recipe now—you’ll thank yourself later!

Why You’ll Love This Recipe

• Quick & Easy: While they look fancy, these mini cheesecakes come together in under an hour (plus chilling time).
• Simple Ingredients: No need for hard-to-find items. You’ll likely have most of these ingredients already in your pantry!
• Perfect for the Holidays: These are made for Christmas parties, cozy nights in, or even as gifts for friends and family.
• Crowd-Pleaser: Whether it’s kids or adults, everyone loves the creamy chocolate filling with a refreshing peppermint twist.
• Unbelievably Delicious: The balance of rich chocolate and cooling peppermint is next-level comfort food, with a texture so smooth it’s like a dream.

What sets this recipe apart is the use of dark chocolate in the batter, giving it a rich, deep cocoa flavor that pairs beautifully with the crispness of peppermint. Plus, the mini size makes them easy to serve and even easier to eat—no messy slicing or plating required. These are more than just desserts; they’re little bites of cheer, perfect for sharing or savoring solo.

What Ingredients You Will Need

This recipe uses simple, festive ingredients to create a dessert that’s both rich and refreshing. Most of these items are pantry staples, with a few holiday-inspired additions to make them special.

• For the crust:
• 1 cup (120g) chocolate cookie crumbs (like Oreo crumbs, without the filling)
• 2 tablespoons (30g) granulated sugar
• 4 tablespoons (57g) unsalted butter, melted
• For the cheesecake filling:
• 16 oz (454g) cream cheese, softened
• 2/3 cup (135g) granulated sugar
• 1/4 cup (25g) unsweetened cocoa powder
• 2 large eggs, room temperature
• 1/4 cup (60ml) heavy cream
• 1 teaspoon pure peppermint extract
• 4 oz (113g) dark chocolate, melted and slightly cooled
• For the garnish:
• Whipped cream (optional)
• Crushed candy canes
• Chocolate shavings

Equipment Needed

• Mini muffin pan (perfect for bite-sized portions)
• Paper or silicone liners
• Mixing bowls
• Electric mixer (or a sturdy hand whisk)
• Rubber spatula
• Microwave-safe bowl (for melting chocolate)
• Cooling rack

If you don’t have a mini muffin pan, you can use a regular muffin pan—just adjust the baking time slightly. And if you’re melting chocolate without a microwave, a double boiler works beautifully!

Preparation Method

1. Preheat the oven: Set your oven to 325°F (163°C). Line a mini muffin pan with paper or silicone liners.
2. Make the crust: In a mixing bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Spoon about 1 teaspoon of the mixture into each liner and press firmly to form an even crust. Bake for 5 minutes, then set aside to cool.
3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the cocoa powder and mix until fully incorporated.
4. Add the wet ingredients: Beat in the eggs, one at a time, until combined. Then add the heavy cream and peppermint extract, mixing just until smooth.
5. Fold in the melted chocolate: Gently fold the melted and cooled dark chocolate into the batter with a spatula. Be careful not to overmix.
6. Fill the liners: Spoon the cheesecake filling over the cooled crusts, filling each liner almost to the top.
7. Bake: Bake for 15-18 minutes, or until the centers are set but still slightly jiggly. Be careful not to overbake, as this can cause cracking.
8. Cool and chill: Remove the cheesecakes from the oven and let them cool on a wire rack to room temperature. Once cool, transfer them to the refrigerator and chill for at least 2 hours.
9. Garnish: Before serving, top each mini cheesecake bite with a dollop of whipped cream, a sprinkle of crushed candy canes, and chocolate shavings for a festive touch.

Cooking Tips & Techniques

• Don’t skip the cooling process—letting the cheesecakes cool properly avoids cracks and helps them set beautifully.
• To easily melt chocolate, break it into small pieces and microwave in 20-second intervals, stirring between each until smooth.
• If the cheesecakes crack slightly on top, no worries! A dollop of whipped cream will cover it right up.
• For even crusts, use the bottom of a small glass or spoon to press the cookie mixture firmly into the liners.
• Room temperature cream cheese is key to a smooth filling—take it out of the fridge at least 30 minutes before starting.

Variations & Adaptations

• Gluten-Free: Swap the chocolate cookie crumbs for gluten-free chocolate cookies or almond flour mixed with cocoa powder.
• Dairy-Free: Use dairy-free cream cheese and coconut cream instead of heavy cream. Opt for dairy-free dark chocolate, too.
• Seasonal Twist: Replace peppermint extract with orange extract for a chocolate-orange flavor, or use cinnamon for a winter spice vibe.
• Customizable Toppings: Skip the candy canes and try seasonal sprinkles, caramel drizzle, or even a touch of sea salt over the chocolate shavings.

One of my favorite variations? Adding a teaspoon of espresso powder to the filling for a mocha-inspired twist. It’s so good!

Serving & Storage Suggestions

These mini cheesecakes are best served chilled, straight from the fridge. Pair them with a steaming cup of hot cocoa or coffee for the ultimate cozy vibe. Arrange them on a festive platter for parties—they’re perfect for any holiday celebration!

To store, keep them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them (without toppings) in a single layer, then transfer to a freezer-safe container. They’ll stay fresh for up to 2 months. To enjoy later, thaw them in the fridge overnight and add your garnishes before serving.

Nutritional Information & Benefits

Each mini cheesecake bite contains approximately:

• Calories: 150
• Fat: 10g
• Carbohydrates: 12g
• Protein: 3g

The dark chocolate provides antioxidants, while the peppermint extract adds a refreshing touch without added calories. These bites are gluten-free adaptable and portion-controlled, making them a lighter choice for indulgence.

Conclusion

If you’re looking for a holiday dessert that’s easy, festive, and downright delicious, these mini chocolate peppermint cheesecake bites are the answer. They’re customizable, crowd-pleasing, and perfect for making memories over shared treats. I love how they bring a little bit of joy to every occasion!

Give this recipe a try and let me know how it turns out in the comments below. Don’t forget to share your variations and tag me if you try them—I’d love to see your creations. Happy baking, and may your holiday season be as sweet as these cheesecake bites!

FAQs

Can I make these ahead of time?

Absolutely! These mini cheesecakes can be made a day or two in advance. Just store them in the fridge and garnish before serving.

Do I have to use mini muffin pans?

Nope! You can use regular muffin pans for larger portions—just increase the baking time by a few minutes.

Can I use milk chocolate instead of dark chocolate?

Yes! Milk chocolate will give a sweeter flavor, but it’s a delicious alternative if that’s what you prefer.

How do I prevent cracks in the cheesecake?

Don’t overbake them, and make sure the cream cheese is room temperature for a smooth filling. Cooling slowly also helps!

Can I freeze these with the toppings?

I recommend freezing without toppings to preserve their texture. Add whipped cream and candy canes after thawing for best results.

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