Hot Cocoa Peppermint Cheesecake Bites
These delightful bites combine rich chocolate flavors with a refreshing twist of peppermint, making them the perfect no-bake treat for the holiday season.
Ingredients
Cheesecake Mixture
- 8 oz cream cheese, softened Use vegan cream cheese for a dairy-free option.
- ½ cup powdered sugar Granulated sugar can work if blended finely.
- ¼ cup hot cocoa mix Dark cocoa powder can be used for a richer flavor.
- 1 tsp peppermint extract
- ½ cup whipped topping A dairy-free whipped topping can substitute here.
Base and Topping
- 1 cup chocolate graham cracker crumbs Regular graham crackers can be used but may lack chocolate flavor.
- ½ cup Andes peppermint crunch baking chips
- to taste Chocolate for drizzling (optional)
Instructions
Preparation
- In a mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
- Gradually add the powdered sugar and hot cocoa mix into the cream cheese while mixing until combined.
- Stir in the peppermint extract and whipped topping gently to maintain fluffiness.
- Carefully fold in the chocolate graham cracker crumbs and peppermint crunch baking chips.
- Using a cookie scoop or hands, shape the mixture into small balls and place on a lined baking sheet.
- Freeze the balls for about 30 minutes to firm up.
- Drizzle with melted chocolate if desired.
- Serve chilled and enjoy!
Notes
Store in the fridge for 3-5 days or freeze for 2-3 months. Enjoy cold.