white chocolate peppermint cheesecake bites
(2 ratings)
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 ratings)
yield
12 - 15
prep time
1 Hr
cook time
30 Min
method
Bake
Ingredients For white chocolate peppermint cheesecake bites
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1 1/4 cgraham cracker crumbs
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3/4 csugar, plus
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1/4 csugar, divided
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5 Tbspbutter, melted
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3 pkg(8 ounce) cream cheese, softened
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3eggs (room temperature)
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4 ozwhite chocolate baking squares, melted
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1/2 tsppeppermint extract
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1(8 ounce) container cool whip
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1bag andes red & white mints, chopped
How To Make white chocolate peppermint cheesecake bites
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1Preheat oven to 325°F if using a 24 cup mini muffin pan.
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2Mix 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.
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3Beat 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.
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4Bake 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.
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5Top with the cool whip and chopped Andes mints. Store in refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for White Chocolate Peppermint Cheesecake Bites:
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