Description

These creamy hot cocoa peppermint cheesecake bites combine rich chocolate flavor with refreshing peppermint in a smooth, whipped cheesecake filling. Finished with a chocolate coating, they’re a no-bake, bite-sized dessert that’s easy to serve on Christmas dessert tables and winter gatherings.

Prep Time: 25 minutes
Freeze Time: 2 hours
Setting Time: 10 minutes
Total Time: ~2 hours 35 minutes
Servings: 24 mini bites
Calories: ~135 kcal per bite (estimate)

Ingredients

Scale

8 ounces cream cheese, softened
1 cup powdered sugar
½ cup unsweetened cocoa powder
1 teaspoon peppermint extract
1 cup whipped cream
1 ½ cups chocolate graham cracker crumbs
⅓ cup melted butter
Crushed peppermint (for topping)

1 cup chocolate (for dipping)

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Instructions

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add powdered sugar, cocoa powder, and peppermint extract, mixing until fully combined.
Gently fold in the whipped cream until the mixture is light and evenly blended.
In another bowl, mix chocolate graham cracker crumbs with melted butter until the texture resembles wet sand.
Line a mini muffin tin with paper liners and press about 1 tablespoon of crust mixture into each liner.
Spoon the cheesecake mixture over the crusts, filling each liner about ¾ full.
Sprinkle crushed peppermint over the tops and place the tin in the freezer for at least 2 hours to firm.
Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip each frozen cheesecake bite into the melted chocolate, letting excess drip off, then place on parchment paper.

Allow the bites to set at room temperature for about 10 minutes or refrigerate until the chocolate firms.

Notes

Ensure the cream cheese is fully softened for a smooth filling. Freezing the bites completely before dipping makes coating easier and cleaner. These bites are best served chilled.

Nutrition (Estimated per bite):
Calories: 120–150 kcal | Fat: 7–9 g | Carbohydrates: 12–15 g | Protein: 2–3 g