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Peppermint Mocha Cheesecake Bites

Peppermint Mocha Cheesecake Bites




12 Servings


45 Minutes


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For the crust:

  • 3 cups chocolate cookie crumbs
  • ⅓ cup granulated sugar
  • ⅓ cup unsalted butter, melted

For the cheesecake:

  • 2 8 oz bricks of full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 2 tablespoons cocoa powder
  • 2 teaspoons Fleischmann’s Cornstarch
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 ounces espresso
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • Chocolate ganache or chocolate fudge sauce, for topping
  • Sweetened whipped cream, for topping
  • Crushed candy cane, for topping


Peppermint Mocha Cheesecake Bites


For the crust:

  1. Line two 12-cup muffin pans with parchment liners.
  2. In a small mixing bowl stir together the cookie crumbs, sugar & butter until combined.
  3. Evenly divide mixture amongst the prepared parchment liners & press down to flatten into crust. Chill until ready to use.

For the cheesecake:

  1. Preheat the oven to 350(f) degrees.
  2. In a large mixing bowl beat together cream cheese & sugar. Add the eggs one at a time followed by the egg yolk.
  3. Mix in the cocoa powder, cornstarch, espresso, vanilla & peppermint until the batter is silky smooth.
  4. Evenly divide mixture amongst the prepared parchment liners, filling about ¾ of the way full.
  5. Bake until the cheesecakes have puffed, about 20 to 22 minutes. Let cool to room temperature before decorating.
  6. Top with chocolate ganache, a dollop of whipped cream & a sprinkle of candy cane. Refrigerate until ready to serve.


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