Hot Cocoa Peppermint Cheesecake Bites
Capture the magical holiday spirit with these incredibly easy Hot Cocoa Peppermint Cheesecake Bites. Each mini cheesecake delivers a creamy, dreamy blend of chocolate and refreshing peppermint, reminiscent of your favorite warm drink, perfect for festive gatherings.
Equipment
- Oven
- Mini Cheesecake Molds
- Muffin Tin (optional)
- Paper liners (optional)
- Medium bowl
- Electric mixer
- Large mixing bowl
- Wire rack
- small saucepan
- Heat-Proof Bowl
- Whisk or spatula
- Piping Bag with Star Tip (optional)
Ingredients
For the Crust
- 1 cup chocolate graham cracker crumbs or crush your own graham crackers in a food processor
- 3 tbsp melted butter
- 1 tbsp sugar
For the Cheesecake Filling
- 16 oz cream cheese softened, at room temperature
- 1/2 cup sugar
- 1/2 tsp peppermint extract
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup sour cream at room temperature
For the Ganache
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate chips
For Topping
- whipped cream
- crushed candy canes
- mini peppermint sticks
Instructions
- Step 1: Preheat oven to 325°F (163°C). In a medium bowl, combine chocolate graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand. Spoon about 1 tablespoon of crumb mixture into each mini cheesecake mold or paper-lined muffin tin and gently press down. Bake for 5–7 minutes. Let cool completely.
- Step 2: In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth. Add sugar, peppermint extract, and vanilla extract; beat until well combined. Beat in one egg at a time, mixing just until incorporated. Gently fold in the sour cream. Spoon the cheesecake mixture evenly over the cooled crusts.
- Step 3: Bake for 18–22 minutes, or until edges are set and centers have a slight jiggle. Turn off the oven, crack the door slightly, and let cheesecakes cool inside for 15-20 minutes. Remove from oven, cool completely on a wire rack, then chill in the refrigerator for at least 2 hours.
- Step 4: While cheesecakes chill, prepare the ganache. In a small saucepan, heat heavy cream over medium heat until just simmering (tiny bubbles around edges). Remove from heat and immediately pour over semi-sweet chocolate chips in a heat-proof bowl. Let sit undisturbed for 2 minutes. Stir gently with a whisk or spatula from the center outwards until smooth and glossy. Once cheesecakes are chilled, spoon ganache over the top of each one.
- Step 5: Once ganache has set, pipe a swirl of whipped cream onto each cheesecake bite. Garnish generously with crushed candy canes and nestle a mini peppermint stick into the whipped cream. Serve immediately.
Notes
Substitutions & Additions: For the crust, you can use regular graham cracker crumbs or crushed Oreo cookies. For more chocolate, fold in mini chocolate chips into the cheesecake batter. For a "mocha peppermint" vibe, add 1/2 teaspoon of instant espresso powder to the cream cheese mixture. Instead of (or in addition to!) crushed candy canes, try chocolate shavings, mini marshmallows, or a drizzle of white chocolate for topping.
Tips for Success: Ensure cream cheese and sour cream are at room temperature for a lump-free, silky-smooth cheesecake batter. Do not overmix the batter, especially after adding eggs, to prevent cracks. Allow cheesecakes to cool gradually in the turned-off oven with the door ajar to prevent cracking. Chilling in the fridge for at least 2 hours is essential for the cheesecake to fully set and develop its best texture and flavor. Using a good quality chocolate bar (chopped) for your ganache can elevate the flavor and give it an even silkier texture.
Storage: Keep Hot Cocoa Peppermint Cheesecake Bites in an airtight container in the refrigerator for up to 3-4 days. If making ahead, add whipped cream and crushed candy canes just before serving for the best presentation.