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Hot Cocoa Peppermint Cheesecake Bites

These adorable Hot Cocoa Peppermint Cheesecake Bites are a surprisingly easy and delectable dessert, perfect for holiday gatherings or a thoughtful homemade gift. They bring all the festive cheer without any fuss, combining a chocolatey crust with creamy peppermint cheesecake, rich ganache, and festive toppings.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 1 hour
Course: Dessert, Holiday
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 cup chocolate graham cracker crumbs almost like a brownie crust!
  • 3 tbsp melted butter Unsalted is usually best, but salted works too
  • 1 tbsp sugar for crust
For the Cheesecake Filling
  • 16 oz cream cheese softened
  • 1/2 cup sugar for filling
  • 1/2 tsp peppermint extract
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/4 cup sour cream
For the Chocolate Ganache
  • 1/2 cup heavy cream
  • 4 oz semi-sweet chocolate chips
For Decoration
  • whipped cream Freshly whipped or from a can
  • crushed candy canes
  • mini peppermint sticks

Equipment

  • Oven
  • Medium bowl
  • Mini Cheesecake Molds or Muffin Tin
  • Spoon or Small Measuring Cup
  • Large Mixing Bowl
  • Mixer
  • Wire rack
  • Small saucepan
  • Heat-Proof Bowl
  • Piping bag (optional)
  • Airtight container

Method
 

  1. Step 1: Preheat your oven to 325°F (163°C).
  2. Step 2: In a medium bowl, combine 1 cup chocolate graham cracker crumbs, 1 tablespoon sugar (for crust), and 3 tablespoons melted butter. Stir until moist and crumbly.
  3. Step 3: Spoon a heaping tablespoon of the crumb mixture into each mini cheesecake mold or muffin tin cup. Press the crumbs down firmly with the back of a spoon or a small measuring cup to form an even crust.
  4. Step 4: Bake the crusts for 5–7 minutes until set. Remove and let them cool completely on a wire rack.
  5. Step 5: In a large mixing bowl, beat 16 oz softened cream cheese until smooth and creamy.
  6. Step 6: Add ½ cup sugar (for filling), ½ tsp peppermint extract, and 1 tsp vanilla extract. Beat again until well combined and fluffy.
  7. Step 7: Crack in 2 eggs, adding them one at a time, beating well after each addition. Be careful not to overmix.
  8. Step 8: Gently fold in ¼ cup sour cream.
  9. Step 9: Spoon the cheesecake filling over the cooled crusts, filling each cup almost to the top.
  10. Step 10: Bake for 18–22 minutes, or until the edges are set but the center still has a slight jiggle. Let them cool completely on a wire rack at room temperature, then chill in the refrigerator for at least 2 hours.
  11. Step 11: While cheesecakes chill, make the ganache: Heat ½ cup heavy cream in a small saucepan over medium heat until just simmering – you’ll see tiny bubbles forming around the edges. Do not let it boil.
  12. Step 12: Remove the cream from heat and pour it over 4 oz semi-sweet chocolate chips in a heat-proof bowl. Let it sit undisturbed for 2 minutes, then stir gently with a spoon or whisk until completely smooth and glossy.
  13. Step 13: Once cheesecakes are thoroughly chilled, spoon the warm (but not hot!) ganache over each one, letting it gently cascade over the edges.
  14. Step 14: Pipe a swirl of whipped cream on top of each ganache-covered cheesecake.
  15. Step 15: Generously sprinkle with crushed candy canes and finish each bite with a mini peppermint stick. Serve immediately.

Notes

Tips for Success: Ensure cream cheese and eggs are at room temperature to achieve a smooth batter. Avoid overmixing the cheesecake batter once eggs are added, as this can introduce too much air and cause cracks during cooling. The chilling time of at least 2 hours is essential for the cheesecake to fully set and develop its creamy texture. If using a muffin tin without liners, a light spray with non-stick spray can aid easy removal. These cheesecake bites are excellent for making ahead; prepare them up to the point of adding ganache and toppings, storing them in the fridge.
Storage: Store assembled and decorated bites in an airtight container in the refrigerator for up to 3-4 days. If planning to store longer, it's recommended to wait to add the whipped cream and candy cane toppings until just before serving to maintain their crispness. Plain cheesecake bites (before ganache and toppings) can be frozen for up to 1 month; thaw them in the fridge overnight before adding your delicious toppings.