Description
Festive bite-sized chocolate peppermint cheesecakes with a crunchy chocolate wafer crust, creamy mint-chocolate filling, and a chocolate drizzle topped with crushed candy cane.
Ingredients
Scale
- 2 cups chocolate wafer crumbs
- 1/2 cup butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can chocolate-flavored sweetened condensed milk
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup semisweet chocolate chips
- 3 tsp vegetable oil
- 2 Tbsp crushed peppermint candies
Instructions
- Preheat oven to 325°F (165°C). Line 18 muffin cups with foil baking cups.
- Mix chocolate wafer crumbs and melted butter. Divide evenly among muffin cups and press firmly to form crusts. Bake for 6 minutes, then cool for 30 minutes.
- Beat cream cheese until fluffy. Add chocolate sweetened condensed milk, eggs, vanilla, and peppermint extract; mix until smooth.
- Spoon filling over cooled crusts. Bake 20–25 minutes, until centers are set. Cool completely for 1 hour and remove foil cups.
- Melt chocolate chips with vegetable oil in 15-second microwave intervals, stirring between each.
- Drizzle melted chocolate over cheesecake bites and sprinkle crushed peppermint on top.
- Chill for 1 hour before serving.
Notes
- Prep Time: 2 hours
- Cook Time: 1 hour 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 195
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg