Peppermint Bark Cheesecake Bites
Peppermint Bark Cheesecake Bites taste just like peppermint bark but in a cheesecake form! Made with a chocolate cookie crust and loaded with chocolate chips and peppermint pieces. This is the ultimate Christmas dessert!
Servings: 12 cheesecakes
Ingredients
Oreo Cookie Crust
- 14 Oreo or chocolate sandwich cookies creme filling removed
- 2 tablespoons salted butter melted
- 1 tablespoon granulated sugar
Cheesecake Filling
- 8 ounces cream cheese (1 brick) softened at room temperature
- 1 whole large egg at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1/3 cup granulated sugar
- 2-3 tablespoons crush candy canes or peppermint candies plus more for the topping
- 1/4 cup semi-sweet or dark chocolate chips plus more for the topping
- 1/4 cup white chocolate chips plus more for the topping
Instructions
- Preheat oven to 350 degrees F. In a food processor, combine the chocolate cookies, melted butter, and sugar. Process for a few minutes until the mixture turns into a crumb-like consistency.
- Line a REGULAR muffin pan with paper liners or silicone wrappers and evenly divide the cookie mixture among 12 cups. With a spice jar, firmly press onto the cookie mixture to form a crust and set aside.
- In a large mixing bowl beat together the cream cheese and sugar with an electric mixer until smooth. Add in the egg, vanilla extract, and peppermint extract and beat again until combined, be sure to scrape the sides of the bowl with a spatula.
- Fold in the crushed candy canes and chocolate chips with a spatula until combined but don't over-mix.
- Spoon the cheesecake mixture evenly on top of the chocolate cookie crust. Bake for 15-20 minutes or until the middles are set. Let the cheesecakes cool completely for at least 30 minutes, then transfer them to chill in the refrigerator until ready to serve.
- Top cheesecakes with melted chocolate and more crushed candy canes and chocolate chips (optional). Enjoy!