Description
Delightful no-bake peppermint cheesecake bites, perfect for the holiday season.
Ingredients
Scale
- 8 oz cream cheese, room temperature
- 2 cups powdered sugar
- 1 cup heavy whipping cream
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 tsp peppermint extract
- Chocolate chips (optional)
- Crushed peppermint candies (for topping)
Instructions
- Prepare the Crust: In a bowl, mix the graham cracker crumbs with melted butter until combined. Press this mixture into the bottoms of your mini silicone molds or lined muffin tin.
- Make the Cheesecake Filling: Beat the cream cheese and powdered sugar together until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold this into the cream cheese mixture. Add the peppermint extract and mix until just combined.
- Fill the Molds: Spoon the cheesecake mixture into each mold, over the graham cracker crust. Tap gently to remove any air pockets and smooth out the top.
- Chill: Cover the molds loosely with plastic wrap and refrigerate for at least 240 minutes or overnight if possible.
- Serve: Once set, pop them out of the molds, drizzle with chocolate (if using), and top with crushed peppermint candies.
Notes
Allow plenty of time for chilling; these bites store well in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg