Best Chocolate Peppermint Cheesecake Bites Recipes

CHOCOLATE PEPPERMINT CHEESECAKE BITES

Chocolate Peppermint Cheesecake Bites image

Chocolate peppermint cheesecake bites have a crunchy chocolate cookie layer on bottom with delicious peppermint chocolate cheesecake and bits of crushed candy cane and chocolate swirls on top. A winning combination for this holiday season! After they are done, store in the refrigerator.

Provided by Culinary Envy

Categories Desserts Cakes Holiday Cake Recipes

Time 3h12m

Yield 18

Number Of Ingredients 10

Ingredients

2 cups chocolate wafer crumbs
½ cup butter, melted
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can chocolate-flavored sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
½ teaspoon peppermint extract
½ cup semisweet chocolate chips
3 teaspoons vegetable oil
2 tablespoons crushed peppermint candies

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with foil baking cups.
Combine chocolate wafer crumbs and butter in a medium bowl; divide mixture evenly among the prepared muffin cups, pressing firmly to form crusts.
Bake in the preheated oven until set, about 6 minutes. Let cool completely, about 30 minutes. Keep oven on.
Beat cream cheese in a bowl with an electric mixer on medium speed until fluffy. Beat in sweetened condensed milk, eggs, vanilla extract, and peppermint extract into a smooth filling. Divide filling evenly over the cooled crusts.
Bake in the preheated oven until filling is set, 20 to 25 minutes. Cool completely, about 1 hour. Remove foil baking cups gently.
Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle melted chocolate over cheesecake bites and sprinkle with peppermint candies. Chill in the refrigerator for 1 hour.

Nutrition Facts : Calories 257 calories, Carbohydrate 26.9 g, Cholesterol 53.8 mg, Fat 15.4 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 8.5 g, Sodium 194.2 mg, Sugar 19.6 g

WHITE CHOCOLATE PEPPERMINT CHEESECAKE BITES

White Chocolate Peppermint Cheesecake Bites image

These cheesecake bites are my favorite holiday treat, perfect for large parties! A family favorite and one of my most requested recipes. You can also use this recipe to make the cheesecake whole instead of the bites, enjoy!

Provided by Amanda Heinrich

Categories Other Desserts

Time 1h30m

Number Of Ingredients 10

Ingredients

1 1/4 c graham cracker crumbs
3/4 c sugar, plus
1/4 c sugar, divided
5 Tbsp butter, melted
3 pkg (8 ounce) cream cheese, softened
3 eggs (room temperature)
4 oz white chocolate baking squares, melted
1/2 tsp peppermint extract
1 (8 ounce) container cool whip
1 bag andes red & white mints, chopped

Steps:

1. Preheat oven to 325°F if using a 24 cup mini muffin pan.
2. Mix crumbs, 1/4 cup of the sugar and the melted butter. Spray pan with nonstick cooking spray. Scoop about half a spoonful of the the crumb mixture into each mini muffin cup; press firmly using the bottom of a shot glass or similar object. Bake approximately 8 minutes.
3. Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate and the peppermint extract. Fill each cup by transferring cheesecake mixture to a gallon size ziploc bag and cutting one of the corners.
4. Bake 27 - 28 minutes or until set; cool completely before removing from pan. Use a knife to carefully pop out the bites from the pan. Refrigerate at least 4 hours or overnight.
5. Top with the cool whip and chopped Andes mints. Store in refrigerator.