Peppermint Mocha Cheesecake Bites

Peppermint Mocha Cheesecake Bites

  • Beginner
  • 45 min
Baking Success Or Baking Mess


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 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


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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