Indulgent Hot Cocoa Peppermint Cheesecake Bites Recipe
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.
- 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
