White Chocolate Peppermint Cheesecake Bites

Amanda Heinrich

By
@mandarin327

Everytime I make these cheesecake bites I always get people asking for the recipe! It's perfect for a holiday treat. You can also use this recipe to make the cheesecake whole instead of the bites, enjoy!


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Serves:

12 - 15

Prep:

1 Hr

Cook:

30 Min

Ingredients

1 1/4 c
graham cracker crumbs
3/4 c
sugar, plus
1/4 c
sugar, divided
5 Tbsp
butter, melted
3 pkg
(8 ounce) cream cheese, softened
3
eggs
4
white chocolate baking squares, melted
1/2 tsp
peppermint extract
1
(8 ounce) container cool whip
1
bag andes red & white mints, chopped

Directions Step-By-Step

1
PREHEAT oven to 325°F if using a 24 cup mini muffin pan.
2
MIX crumbs, 1/4 cup of the sugar and the melted butter; Spray pan with nonstick cooking spray; press graham cracker crumbs very firmly onto bottom of each cup. Bake 8 - 10 minutes.
3
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate and the extract; pour over crust. (I use a gallon sized ziploc bag or pastry bag to fill the cups more easily.)
4
BAKE 28 - 30 minutes or until center is almost set; cool completely before removing from pan. Refrigerate 4 hours or overnight.
5
Top with the whipped topping and chopped Andes mints. Store leftover cheesecake in refrigerator.

About this Recipe