These mini peppermint chocolate cheesecakes are packed with layers of flavor thanks to a rich, chocolatey crust, peppermint spiked cheesecake batter, and mini chocolate chips.
Cheesecake is one of my favorite desserts. If we are out to eat and cheesecake is on the menu, I’m probably going to order. I like to have my desserts in smaller sizes though and tend to go for things that are individually sized versus needing to be sliced. That was how my pumpkin cheesecake bites were born and also the though behind these peppermint chocolate chip cheesecake bites.
Ingredients for Mini Peppermint Chocolate Chip Cheesecakes:
- Thin Chocolate Cookies – You’ll need about 30 cookies in total. I use the Dewey’s brand but any brand will work fine.
- Granulated Sugar – Sugar is used in both the crust and the batter.
- Butter – I use salted butter in this recipe but unsalted works fine as well.
- Cream Cheese – Be sure you soften your cream cheese prior to starting the recipe. Full fat cream cheese works best.
- Flour – You’ll want to use all purpose flour in this recipe.
- Large Eggs – Two large eggs are needed.
- Milk – Any milk will work.
- Peppermint Extract – Just a little bit goes a long way!
- Vanilla Extract – Be sure to get get the pure vanilla extract if you can.
- Sour Cream – We’ll call this the “secret” ingredient.
- Chocolate Chips – The mini chocolate chips work best in this recipe.
This recipe is so simple to put together. You can even make the crust and cheesecake batter ahead of time and assemble when ready to bake.
When making the crust, be sure to press it firmly into the muffin tin so it holds together well.
You can make the filling using either a large food processor or a mixer. I find the mixer a little easier because of the size but the food processor works well too.
Recipe Variations:
- Swap the Crust: I love the combination of the chocolate crust with the peppermint cheesecake batter. However, you could easily use nilla wafers, shortbread, or other similar cookies to make the crust.
- Add More Peppermint: In addition to the peppermint extract, you could add crushed peppermint candy into the cheesecake batter before baking.
- Add Food Coloring: Make these even more festive with a few drops of red food coloring.
- Vary the Toppings: You could add lots of different topping options including Andes mints, color sprinkles, or chocolate sauce.
If you love this recipe for mini chocolate peppermint cheesecake, be sure to check out these other great cheesecake recipes:
- Gingerbread Cheesecake Trifle
- Mini Pumpkin Cheesecake
- Cookie Butter Cheesecake Bars
- Bailey’s Cheesecake
If you make this delicious cheesecake dessert recipe or any other recipe from the blog, I’d love to hear about your experience. Leave me a comment below or snap a photo and tag it #MySuburbanKitchen on Instagram or Facebook. And be sure to pin this to your favorite Pinterest board so you can find it later!
Mini Peppermint Chocolate Chip Cheesecake
Mini peppermint chocolate cheesecakes are the perfect dessert. With layers of delicious flavors, you'll be wishing they were a little bigger so you can enjoy them more.
Ingredients
Crust
- 30 thin chocolate cookies
- 3 Tablespoons sugar
- 5 Tablespoons butter, melted
Filling
- 16 ounces cream cheese, softened
- ¾ cup sugar
- 1½ Tablespoons flour
- 2 eggs
- 2 Tablespoons milk
- ¼ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 4 ounces sour cream
- ½ cup mini chocolate chips
Toppings
- Whipped cream
- Crushed candy cane pieces
Instructions
- Preheat oven to 350 degrees. Line 12 muffins cups with paper liners.
- In a food processor, add cookies and pulse to form fine crumbs. Add 3 tablespoons of sugar and pulse 1-2 times to combine. Pour in melted butter and run until the butter has coated the crumbs. Press 2 tablespoons of crumbs into the bottom of each of the 12 muffin cups. Bake for 7-10 minutes in the oven.
- In a food processor or bowl of mixer, process the cream cheese until smooth. Add the remaining filling ingredients through the sour cream and mix until combined. Stir in the mini chocolate chips.
- Fill muffin cups 3/4 of the way full with the the cheesecake filling.
- Bake at 350 degrees for 20-25 minutes or until set. Let stand in pan for 5 minutes and then remove to wire cooling rack to finish cooling.
- Once cooled, store in the refrigerator until ready to serve. Serve topped with whipped cream and crushed candy cane pieces or sprinkles.
Notes
- The crusts can be made 2-3 days ahead and wrapped in plastic wrap after baking.
- The filling can be made 2-3 days in advance and stored in the refrigerator. Do not stir in chocolate chips until ready to bake.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 679Total Fat: 48gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 163mgSodium: 445mgCarbohydrates: 60gFiber: 2gSugar: 53gProtein: 8g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Oh, yummm… I love this combination of flavors! this one’s a keeper!
These are some decadent looking cheesecakes! I love how they are tiny, and but sized!
Those look so decadent! I love the two toned colors too. So festive!
my favorite desserts are all of the ones with chocolate. and this time of year, when you add peppermint, i’m happy as a pig in mud!
You literally take my breath away and make me drool with your recipes, and this recipe is no different. I can just imagine the lusciousness of the cheesecake with a cleansing bite of the mint, and the dreaminess of the chocolate bottom. And the best part? I now know what to bring to an upcoming holiday party this weekend! Thank you 🙂
these look so food! yum!
These look mouthwatering and perfect for snacking!
I wouldn’t have thought to combine peppermint and cheesecake, but those look delectable!
Awesome! My son just asked me for peppermint cookies, I think he would be in heaven if I made these instead. Thanks!
These look delicious! Pinned and will be making these! Peppermint and Cheesecake it does not get better!
Wow, those look unbelievable. I am really loving the peppermint addition, so super festive. TY for the recipe!
Hello Christmas Dessert idea… these look to die for.. and soo simple to make…thanks for sharing…LOVE it
Yum! Those look delicious!
Im gonna need you to stop w/ the CHEESECAKE. OH YUMMMMMM
I just picked up a magazine w/ a cute cake and when I got home I realized it was cheesecake. I die.
I love these little cheesecakes! The addition of peppermints is great!
I can’t wait to try and make these!
Ok, peppermint… chocolate.. cheesecake? I’m there! And, “bites,” almost makes it sound like a diet food 😉
Peppermint, cheesecake, and chocolate, sign me up. These would be just the right snacking size for a party. Definitely trying this out.
The question is whether I will really stop at just one bite or not….hmmmmm. probably not. Those look so good!
those look so moist! Love the topping!
I have to admit, I wanted to make this just based on the name before I saw the photos and the recipe.