Description
Indulge in our irresistible Peppermint Cheesecake Bites recipe! Learn how to create these festive and delightful treats that are perfect for any occasion. Click here for the full recipe.
Ingredients
Scale
- 1 1/4 cups (150g) crushed chocolate cookie crumbs
- 3 tablespoons (42g) butter, melted
- 1 tablespoon (12g) granulated sugar
- 3/4 cup (150g) granulated sugar
- 16 ounces (450g) cream cheese, at room temperature
- 2 large eggs
- 1/4 cup (60ml) sour cream
- 3 tablespoons (45ml) heavy cream
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 ml) peppermint extract
- 20 candy cane kiss candies, chopped
- 1 drop pink or red food coloring, optional
- 1 cup (240ml) heavy cream
- 2 tablespoons (15g) powdered sugar
- 12 candy cane kiss candies
Instructions
- Set your oven to 350°F. Prepare a cupcake tray by either lining it with paper liners or spraying a mini cheesecake pan with non-stick spray. In a small mixing bowl, combine the cookie crumbs, melted butter, and 1 tablespoon of sugar until well blended. Place 1-2 tablespoons of this mixture into each section of the cupcake tray and press down to create a base. Bake in the preheated oven for 5 minutes, then take out.
- As the crusts are baking, use a large bowl or a stand mixer to mix the sugar and cream cheese until they become light and fluffy. Add in the eggs, sour cream, 3 tablespoons of heavy cream, vanilla, peppermint extract, and food coloring, mixing until the batter is smooth. Carefully fold in the chopped candies. Pour the cheesecake mixture into the sections of the muffin tin, filling them almost to the top. Bake for 20-25 minutes, or until the centers are mostly set but still slightly wobble when you move the pan. The cheesecakes will rise while baking and settle down as they cool.
- Let the cheesecakes cool to room temperature, then place them in the refrigerator for an hour to chill. After they have chilled, whip the heavy cream until it becomes light and airy. Mix in the powdered sugar and continue beating until it is smooth. Add a spoonful of whipped cream to each cheesecake and finish by placing a candy cane kiss on top. Enjoy your treat!
Notes
- Let the cream cheese soften at room temperature before mixing for a smooth texture.
- Add a drop of pink or red food coloring for a festive touch to your cheesecake bites.
- Chill the cheesecakes in the fridge for at least an hour to set and firm up before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Fat: 20g
- Protein: 5g
Keywords: cheesecake cupcakes, peppermint cheesecake, candy cane dessert, mini cheesecakes, chocolate cookie crust, whipped cream topping
