Short Description
These Hot Cocoa Peppermint Cheesecake Bites are the perfect festive treat for the holiday season. Combining the rich flavors of hot cocoa with a refreshing peppermint twist, these mini cheesecakes are sure to impress your guests. The creamy cheesecake filling, chocolate ganache topping, and crunchy peppermint decorations create a delightful combination of textures and tastes that will leave everyone wanting more. Easy to make and visually stunning, these bite-sized desserts are ideal for parties, gatherings, or a special holiday dessert.
Ingredients:
- 1 cup chocolate graham cracker crumbs
- 3 tbsp melted butter
- 1 tbsp sugar
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 tsp peppermint extract
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup sour cream
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate chips
- Whipped cream (for topping)
- Crushed candy canes (for topping)
- Mini peppermint sticks (for topping)
Preparation:
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar. Mix well until all ingredients are thoroughly combined and the crumbs are evenly moistened.
Step 2: Form the Crusts
- Press the crumb mixture firmly into the bottom of mini cheesecake molds or lined muffin tins. Ensure each mold is evenly filled and the crust is compact.
Step 3: Bake the Crusts
- Bake the crusts in the preheated oven for 5–7 minutes. This will help them set and become slightly firm.
- Remove the baked crusts from the oven and let them cool completely before adding the cheesecake filling.
Step 4: Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. This will ensure a lump-free cheesecake filling.
- Add the sugar, peppermint extract, and vanilla extract to the cream cheese. Mix until well combined and the sugar is fully incorporated.
Step 5: Add Eggs and Sour Cream
- Add the eggs one at a time, mixing well after each addition. Be careful not to overmix, as this can cause the cheesecake to crack during baking.
- Fold in the sour cream until just combined. The sour cream adds moisture and a slight tang to the cheesecake filling.
Step 6: Fill the Crusts
- Spoon the cheesecake filling evenly over the cooled crusts. Make sure each mold is filled to a similar level for uniform baking.
Step 7: Bake the Cheesecakes
- Bake the cheesecakes in the preheated oven for 18–22 minutes, or until the centers are set but still have a slight wobble.
- Remove the cheesecakes from the oven and let them cool completely at room temperature.
Step 8: Chill the Cheesecakes
- Once cooled, chill the cheesecakes in the refrigerator for at least 2 hours. Chilling helps the cheesecakes set completely and enhances their flavor. For best results, chill overnight.
Step 9: Prepare the Chocolate Ganache
- In a heatproof bowl, heat the heavy cream until it is just simmering. Be careful not to boil the cream.
- Pour the hot cream over the semi-sweet chocolate chips and let it sit for 2 minutes to allow the chocolate to melt.
Step 10: Make the Ganache
- Stir the chocolate and cream mixture until smooth and glossy. If necessary, gently heat the mixture in the microwave in short intervals until the chocolate is fully melted and the ganache is smooth.
Step 11: Add Ganache to Cheesecakes
- Spoon the chocolate ganache over the chilled cheesecakes, allowing it to drip slightly down the sides for an elegant look.
Step 12: Decorate
- Decorate the cheesecakes by piping whipped cream on top of the ganache.
- Sprinkle crushed candy canes over the whipped cream for a festive touch.
- Top each cheesecake with a mini peppermint stick.
Step 13: Serve
- Serve the Hot Cocoa Peppermint Cheesecake Bites chilled and enjoy the delightful combination of flavors and textures.
Why You’ll Love This Recipe
You’ll love this recipe because it’s a delightful blend of rich, creamy cheesecake and the festive flavors of hot cocoa and peppermint. These mini cheesecakes are not only easy to make but also visually appealing, making them a perfect addition to any holiday gathering. The combination of the chocolate graham cracker crust, creamy cheesecake filling, smooth chocolate ganache, and crunchy peppermint toppings creates a symphony of flavors and textures that will leave everyone impressed. Plus, they’re bite-sized, making them an ideal guilt-free indulgence.
Serving Suggestions:
- Serve these cheesecake bites as a dessert at holiday parties or family gatherings.
- Pair them with a cup of hot cocoa or coffee for a cozy treat.
- Arrange them on a festive platter for an elegant presentation.
- Offer them as a sweet ending to a holiday meal.
- Wrap them individually as delightful homemade gifts.
Tips:
- Use silicone molds for easy removal and perfect shapes.
- Chill overnight for best texture and flavor.
- Decorate just before serving to keep toppings fresh and crunchy.
- For an extra peppermint kick, add a few drops of peppermint oil to the chocolate ganache.
- If you don’t have chocolate graham crackers, regular graham crackers with a tablespoon of cocoa powder will work just as well.
Preparation Time: 25 minutes
Cook Time: 27 minutes
Total Time: 2 hours 52 minutes (includes chilling time)
Nutrition Information: (Approximate, per bite)
- Calories: 250
- Protein: 4g
- Sodium: 150mg
Conclusion
These Hot Cocoa Peppermint Cheesecake Bites are a must-try for the holiday season. Their combination of creamy, chocolatey, and minty flavors makes them an irresistible treat that’s perfect for sharing with friends and family. Easy to prepare and beautifully festive, these mini cheesecakes will undoubtedly become a new favorite in your holiday dessert repertoire. Enjoy the smiles and compliments as your guests savor each delicious bite!
Questions and Answers About This Recipe:
Q1: Can I make these cheesecake bites ahead of time?
A: Absolutely! In fact, it’s recommended. Chilling them overnight enhances their flavor and texture. Just decorate them right before serving to keep the toppings fresh.
Q2: I don’t have mini cheesecake molds. Can I use something else?
A: Yes, you can use lined muffin tins instead. They work perfectly well and are a great alternative if you don’t have cheesecake molds.
Q3: Can I use white chocolate instead of semi-sweet chocolate for the ganache?
A: Yes, you can! White chocolate will give a sweeter flavor and a different look. Just be sure to adjust the sweetness accordingly if you prefer a less sweet cheesecake.
Q4: What can I use if I don’t have peppermint extract?
A: If you don’t have peppermint extract, you can use peppermint oil sparingly. Be very careful with peppermint oil, as it is much stronger than extract. Start with a tiny amount (a drop or two) and adjust to taste.
Q5: Can I freeze these cheesecake bites?
A: Yes, you can freeze them. Place them in an airtight container and freeze for up to a month. Thaw them in the refrigerator before decorating and serving.
