white chocolate peppermint cheesecake bites

★★★★★ 2 Reviews
mandarin327 avatar
By Amanda Heinrich
from Denver, CO

These cheesecake bites are my favorite holiday treat, perfect for large parties! A family favorite and one of my most requested recipes. You can also use this recipe to make the cheesecake whole instead of the bites, enjoy!

★★★★★ 2 Reviews
serves 12 - 15
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For white chocolate peppermint cheesecake bites

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

How To Make white chocolate peppermint cheesecake bites

  • 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. Scoop about half a spoonful of the the crumb mixture into each mini muffin cup; press firmly using the bottom of a shot glass or similar object. Bake approximately 8 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 peppermint extract. Fill each cup by transferring cheesecake mixture to a gallon size ziploc bag and cutting one of the corners.
  • 4
    Bake 27 - 28 minutes or until set; cool completely before removing from pan. Use a knife to carefully pop out the bites from the pan. Refrigerate at least 4 hours or overnight.
  • 5
    Top with the cool whip and chopped Andes mints. Store in refrigerator.
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