Get ready to tantalize your taste buds with the most irresistible holiday treat that will make your guests beg for more! These Mini Peppermint Cheesecake Bites are not just a dessert – they're a festive explosion of creamy, minty perfection packed into adorable bite-sized delights. Imagine the perfect balance of rich cream cheese, crisp graham cracker crust, and a refreshing peppermint kick that will transport you straight to winter wonderland with every single bite!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 bites
Ingredients
- 1 cup crushed graham crackers
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp peppermint extract
- 2 cups whipped cream
- Chocolate shavings for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners and lightly spray with non-stick cooking spray.
- In a medium bowl, mix crushed graham crackers, sugar, and melted butter until well combined and crumbly.
- Press approximately 1 teaspoon of the graham cracker mixture into the bottom of each mini muffin liner, firmly compacting the crust using the back of a spoon.
- Bake the graham cracker crusts for 5 minutes, then remove from oven and let cool completely at room temperature.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy using an electric mixer.
- Gradually add powdered sugar to the cream cheese, mixing on low speed until fully incorporated and no lumps remain.
- Fold in peppermint extract, ensuring it is evenly distributed throughout the mixture.
- Gently fold whipped cream into the cream cheese mixture until light and fluffy, being careful not to deflate the mixture.
- Transfer the cheesecake filling to a piping bag or large zip-top bag with the corner snipped off.
- Pipe the cheesecake filling onto the cooled graham cracker crusts, filling each cup almost to the top.
- Refrigerate the mini cheesecake bites for at least 2 hours or until firm.
- Before serving, garnish with chocolate shavings on top of each bite.
- Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure cream cheese is completely softened at room temperature to achieve a smooth, lump-free mixture.
- When pressing graham cracker crust, use the back of a spoon or a small measuring cup to create an even, compact base.
- Be gentle when folding whipped cream into the cream cheese mixture to maintain its light, airy texture.
- Use a piping bag for a neat, professional-looking filling that reaches almost to the top of each mini cup.
- Chill the cheesecake bites for at least 2 hours to allow them to set properly and develop maximum flavor.
- For an extra festive touch, sprinkle crushed candy canes instead of chocolate shavings.
- Allow the graham cracker crusts to cool completely before adding the filling to prevent soggy bottoms.
- Use high-quality peppermint extract for the most intense and authentic mint flavor.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 2g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 35mg
