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.


Recipe Summary

15 mins
27 mins
2 hrs 30 mins
3 hrs 12 mins
18 cheesecake bites


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with foil baking cups.

  • Combine chocolate wafer crumbs and butter in a medium bowl; divide mixture evenly among the prepared muffin cups, pressing firmly to form crusts.

  • Bake in the preheated oven until set, about 6 minutes. Let cool completely, about 30 minutes. Keep oven on.

  • 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.

  • Bake in the preheated oven until filling is set, 20 to 25 minutes. Cool completely, about 1 hour. Remove foil baking cups gently.

  • 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

257 calories; protein 3.8g 8% DV; carbohydrates 26.9g 9% DV; fat 15.4g 24% DV; cholesterol 53.8mg 18% DV; sodium 194.2mg 8% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
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 in all it was really tasty! Read More