White Chocolate Peppermint Cheesecake Bites

Amanda Heinrich


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!

★★★★★ 2 votes
12 - 15
1 Hr
30 Min


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
white chocolate baking squares, melted
1/2 tsp
peppermint extract
(8 ounce) container cool whip
bag andes red & white mints, chopped

How to Make White Chocolate Peppermint Cheesecake Bites


  • 1PREHEAT oven to 325°F if using a 24 cup mini muffin pan.
  • 2MIX 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.
  • 3BEAT 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.)
  • 4BAKE 28 - 30 minutes or until center is almost set; cool completely before removing from pan. Refrigerate 4 hours or overnight.
  • 5Top with the whipped topping and chopped Andes mints. Store leftover cheesecake in refrigerator.

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About White Chocolate Peppermint Cheesecake Bites