Chocolate Peppermint Cheesecake Bites are rich, festive mini desserts that perfectly combine velvety cheesecake with the cool zest of peppermint and a decadent chocolate drizzle. With their smooth, creamy texture and bright peppermint crunch, these bite-sized treats are ideal for holiday gatherings, dessert tables, or as a thoughtful edible gift.
Why You’ll Love This Recipe
Perfectly portioned individual desserts—ideal for parties
Festive peppermint flavor makes them a holiday favorite
Smooth cheesecake paired with a crunchy chocolate crust
Easy to make and even easier to serve
Can be made ahead and stored until ready to enjoy
Delightful mix of creamy, crunchy, and chocolatey textures
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
250 g chocolate wafer crumbs
120 g butter, melted
225 g cream cheese, softened
400 g chocolate-flavored sweetened condensed milk
2 large eggs
1 teaspoon vanilla extract
0.5 teaspoon peppermint extract
90 g semisweet chocolate chips
3 teaspoons vegetable oil
30 g crushed peppermint candies
Directions
Preheat the Oven:
Preheat oven to 165°C (325°F). Line 18 muffin cups with foil baking cups.
Prepare the Crust:
In a medium bowl, mix chocolate wafer crumbs with melted butter until evenly combined.
Divide the mixture evenly among the foil-lined muffin cups and press firmly to form crusts.
Bake for 6 minutes until set, then allow to cool completely (about 30 minutes). Keep the oven on.
Make the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese until light and fluffy.
Add chocolate-flavored sweetened condensed milk, eggs, vanilla extract, and peppermint extract.
Mix until smooth and fully combined.
Spoon the cheesecake mixture evenly over the cooled crusts.
Bake the Cheesecake Bites:
Return the pan to the oven and bake for 20–25 minutes or until the filling is set.
Remove from oven and allow to cool completely, about 1 hour.
Carefully remove foil liners.
Add Chocolate Drizzle:
Place chocolate chips and vegetable oil in a microwave-safe bowl.
Microwave in 15-second intervals, stirring between each, until melted and smooth (1–3 minutes total).
Drizzle melted chocolate over each cheesecake bite.
Sprinkle with crushed peppermint candies before the chocolate sets.
Chill:
Refrigerate for at least 1 hour before serving to allow the cheesecake to firm and flavors to meld.
Servings and timing
Servings: 18 cheesecake bites
Prep time: 30 minutes
Cook time: 30 minutes
Cooling/chilling time: 2.5 hours
Total time: 3.5 hours
Variations
White Chocolate Peppermint: Swap semisweet chocolate chips for white chocolate in the drizzle.
Gluten-Free Crust: Use gluten-free chocolate cookies for a celiac-friendly version.
Mini Muffin Version: Use a mini muffin pan for bite-sized treats—adjust baking time to 12–15 minutes.
Extra Minty: Add a few drops more peppermint extract for a bolder mint flavor.
Oreo Crust: Substitute crushed chocolate wafer cookies with crushed Oreos for added richness.
storage/reheating
Store cheesecake bites in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—place in a single layer on a tray to freeze, then transfer to a sealed container. Thaw in the refrigerator overnight. These bites are best served chilled and do not require reheating.
FAQs
Can I make these cheesecake bites ahead of time?
Yes, they can be made 1–2 days in advance and stored in the refrigerator until serving.
Can I skip the peppermint?
Yes, you can omit the peppermint extract and crushed candies for a plain chocolate cheesecake bite.
What can I use instead of chocolate-flavored sweetened condensed milk?
Regular sweetened condensed milk and 2 tablespoons of cocoa powder can be used as a substitute.
Do I need to use foil baking cups?
Foil cups hold their shape better and allow for easy removal, but paper liners can also be used with a muffin tin.
How do I know when the cheesecake is set?
The centers should be slightly jiggly but not wet. They will firm up as they cool.
Can I use a graham cracker crust instead?
Yes, but it will have a lighter flavor and texture compared to chocolate wafer crumbs.
Do I need a water bath for baking?
No, these bake well without a water bath due to their small size and short baking time.
Can I use peppermint oil instead of extract?
Yes, but peppermint oil is more concentrated, so use only a few drops.
How do I crush the peppermint candies?
Place candies in a zip-top bag and gently crush with a rolling pin or meat mallet.
Are these suitable for gifting?
Yes, they make excellent holiday gifts when packaged in festive cupcake wrappers and sealed in a decorative container.
Conclusion
Chocolate Peppermint Cheesecake Bites are the ultimate holiday treat—rich, creamy, and beautifully festive. Whether served at a party or packaged as a sweet gift, these mini cheesecakes are sure to impress with their irresistible flavor and elegant presentation. Make a batch for your next gathering and enjoy the magic of chocolate and peppermint in every bite.
[tasty-recipe id=”18631″]