Introduction

These Indulgent Hot Cocoa Peppermint Cheesecake Bites combine rich chocolate, creamy texture, and refreshing peppermint for a festive treat. Perfect for holiday gatherings or anytime you crave a bite-sized dessert packed with flavor.

This image shows a small round dessert with three main layers. The bottom layer is dark brown and looks like a cookie or brownie base. The middle layer is thick, creamy, and white, making it look like a cheesecake. The top layer is covered in smooth, glossy dark chocolate that drips down the sides. On top of the chocolate is a big swirl of white whipped cream, sprinkled with small red and white crushed candy pieces. Two small red and white striped candy canes stick out from the whipped cream. The dessert is on a white plate with a white marbled texture, with small red decorations around it. 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, for drizzling on top)

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, unsweetened cocoa powder, and peppermint extract. Mix until well combined.
Step 2: Gently fold in the whipped cream until the mixture is light and fully integrated.
Step 3: In another bowl, combine chocolate graham cracker crumbs with melted butter. Stir until the crumbs are evenly coated and resemble wet sand.
Step 4: Line a mini muffin tin with paper liners. Press about 1 tablespoon of the crust mixture into the bottom of each liner.
Step 5: Spoon the cheesecake mixture on top of the crust, filling each liner about ¾ full. Sprinkle crushed peppermint candies over each bite.
Step 6: Freeze the filled muffin tin for at least 2 hours to firm up the bites.
Step 7: 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, then place on a parchment-lined sheet.
Step 8: Allow the chocolate coating to set at room temperature for about 10 minutes, or return bites to the fridge to harden.
Step 9: Drizzle with chocolate syrup just before serving for extra sweetness, if desired.

Tips & Variations

For a dairy-free version, substitute cream cheese with a vegan alternative and use whipped coconut cream along with coconut oil instead of butter.
Adjust the amount of peppermint extract to suit your taste, but start with less and add more gradually.
Use gluten-free graham cracker crumbs to make this recipe gluten-free.
Freeze bites thoroughly before dipping to prevent breaking apart when coating with chocolate.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days. For longer storage, keep them frozen and thaw briefly at room temperature before serving. Reheat is not recommended as it may alter the texture.

How to Serve

This dessert has three layers starting from the bottom: a crumbly brown crust, a thick dark chocolate cake layer in the middle, and a smooth creamy white cheesecake layer on top. Rich chocolate sauce drips down the sides, covering part of the top white layer. On the top, there is a swirl of white whipped cream sprinkled with crushed red candy pieces, and a small red and white striped candy cane piece stands in the middle. The dessert is placed on a white plate with a white marbled texture in the background, with some green and red candy bits scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bites ahead of time?

Yes, they can be made in advance and stored in the freezer until ready to serve.

What if I don’t have peppermint extract?

You can omit the peppermint extract or substitute with vanilla extract for a different flavor, though it will change the signature peppermint taste.

Indulgent Hot Cocoa Peppermint Cheesecake Bites Recipe

Print Recipe

★★★★★

4.6 from 97 reviews

These Indulgent Hot Cocoa Peppermint Cheesecake Bites are a festive, no-bake treat combining creamy peppermint-flavored cheesecake with a rich chocolate graham cracker crust. Perfectly portioned for holiday gatherings or cozy nights in, they are topped with crushed peppermint candies and drizzled with chocolate syrup for an extra indulgent finish.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes
Yield: 24 mini cheesecake bites 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cheesecake Mixture

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 to preference)
1 cup Whipped Cream (or whipped coconut cream for dairy-free)

Crust

1½ cups Chocolate Graham Cracker Crumbs (regular or gluten-free as substitute)
⅓ cup Melted Butter (or coconut oil for dairy-free)

Toppings

1 cup Crushed Peppermint Candies
Chocolate Syrup, to taste (drizzle on top)
1 cup Melted Chocolate, for dipping

Instructions

Prepare the Cheesecake Mixture: In a large mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer until creamy and smooth. Gradually add 1 cup of powdered sugar, ½ cup of unsweetened cocoa powder, and 1 teaspoon of peppermint extract. Continue mixing until all ingredients are thoroughly combined. Gently fold in 1 cup of whipped cream until the mixture is light and fully integrated.
Make the Crust Mixture: In a separate bowl, combine 1½ cups of chocolate graham cracker crumbs with ⅓ cup of melted butter. Stir until the crumb mixture is evenly coated and resembles wet sand in texture.
Assemble the Bites: Line a mini muffin tin with paper liners. Press approximately 1 tablespoon of the crust mixture firmly into the bottom of each liner to form the base. Spoon the cheesecake mixture over the crust, filling each liner about ¾ full. Sprinkle crushed peppermint candies generously over the top of each bite.
Freeze to Set: Place the assembled mini muffin tin in the freezer and let the cheesecake bites firm up for at least 2 hours.
Dip in Melted Chocolate: Melt about 1 cup of chocolate in a microwave-safe bowl by heating in 30-second intervals, stirring in between until smooth. Dip each cheesecake bite into the melted chocolate, allowing excess chocolate to drip off before placing them on a parchment-lined baking sheet.
Allow Chocolate to Set: Let the chocolate-coated bites set at room temperature for about 10 minutes, or return them to the fridge to firm up further if desired.
Serve and Enjoy: Once set, drizzle additional chocolate syrup on top for extra sweetness and serve immediately or store in the freezer for later indulgence.

Notes

For a dairy-free version, substitute whipped cream with whipped coconut cream and use coconut oil instead of butter.
The bites can be stored in the freezer for up to 2 weeks in an airtight container.
Adjust the peppermint extract according to your taste preference to avoid overpowering flavor.
Use gluten-free graham cracker crumbs to make this recipe gluten-free.
Be sure to use high-quality cocoa powder and chocolate for the best flavor.

Keywords: hot cocoa peppermint cheesecake bites, no-bake cheesecake bites, peppermint dessert, holiday dessert, mini cheesecake, festive treats