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Chocolate Peppermint Cheesecake Bites

Culinary Envy

"Chocolate peppermint cheesecake bites have a crunchy chocolate cookie layer on bottom with delicious peppermint chocolate cheesecake and bits of crushed candy cane and chocolate swirls on top. A winning combination for this holiday season! After they are done, store in the refrigerator."
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3 h 12 m servings 257 cals
Original recipe yields 18 servings (18 cheesecake bites)

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  1. Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with foil baking cups.
  2. Combine chocolate wafer crumbs and butter in a medium bowl; divide mixture evenly among the prepared muffin cups, pressing firmly to form crusts.
  3. Bake in the preheated oven until set, about 6 minutes. Let cool completely, about 30 minutes. Keep oven on.
  4. Beat cream cheese in a bowl with an electric mixer on medium speed until fluffy. Beat in sweetened condensed milk, eggs, vanilla extract, and peppermint extract into a smooth filling. Divide filling evenly over the cooled crusts.
  5. Bake in the preheated oven until filling is set, 20 to 25 minutes. Cool completely, about 1 hour. Remove foil baking cups gently.
  6. Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle melted chocolate over cheesecake bites and sprinkle with peppermint candies. Chill in the refrigerator for 1 hour.

Nutrition Facts

Per Serving: 257 calories; 15.4 g fat; 26.9 g carbohydrates; 3.8 g protein; 54 mg cholesterol; 194 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Great dessert to bring to another's home. I had to substitute the chocolate condensed milk, since I couldn't find it anywhere. Therefore, it wasn't as chocolatey as I would have like, but all ...