Party Panache, Peppermint Bark Cheesecake Bites
Peppermint Bark is one of my favorite holiday treats
and HHjr loves cheesecake…
When I saw a recipe for Candy Cane Chocolate Cheesecake Bars
made with white chocolate peppermint candy bars
I knew it was going on our Christmas menu!
I had a stash of a variety of peppermint chocolates,
the Lindt Lindor White Chocolate Peppermint Truffles
are my favorite holiday indulgence
I chopped up some peppermint bark squares,
peppermint bark snowmen,
and white chocolate peppermint truffles
to use in these cheesecake bites
I did use graham cracker crumbs
to make the crust as in the inspiration recipe
but next time I’m going to use Oreos or chocolate wafer cookies
Line an 8″ x 8″ pan with parchment paper
Mix crumbs with melted butter
and press into bottom of the lined pan forming crust
Refrigerate for 5-10 minutes to set
Beat the cream cheese with sugar on low speed until light and fluffy
Add eggs one at a time,
scraping the sides of the bowl as necessary
Stir in coffee creamer*
*if you can’t find Peppermint Mocha coffee creamer
you can sub cream with 1/8 tsp peppermint extract
Fold in the chopped chocolate pieces
Pour the batter over the crust in the pan
Bake cheesecake at 325 degrees for 40 minutes
Turn oven off and open door slightly
Leave cheesecake in the oven for 1 hour
Remove cheesecake from oven
and top with reserved chocolate pieces
and sprinkles if desired
Refrigerate for several hours or overnight
Lift cheesecake out of dish using the parchment paper
Cut into small squares
Peppermint Bark Cheesecake Bites
Equipment
- 8" x 8" baking dish
- parchment paper
Ingredients
Crust
- 1 cup graham cracker crumbs
- 5 Tbsp butter, melted
Cheesecake
- 2 8 oz boxes cream cheese, softened
- 3/4 cup sugar
- 3 large eggs, room temperature
- 1/4 cup Peppermint Mocha coffee creamer*
- 1 1/4 cups chopped peppermint bark candy,** divided
- red sprinkles, optional
Instructions
Crust
- Line 8" x 8" baking dish with parchment paper
- Mix crumbs with butter and pat into paper lined baking dish to form crust
- Refrigerate for 5-10 minutes while making cheesecake
Cheesecake
- Beat cream cheese with sugar until light and fluffy
- Add eggs, one at a time, scraping sides of bowl after each addition
- Fold in 1 cup chopped chocolate
- Pour into baking dish on top of crust
- Bake at 325 degrees for 40 minutes. Turn oven off and open door slightly. Leave cheesecake in oven for 1 hour to finish cooking
- Remove from oven and immediately top with reserved chocolate pieces and sprinkles.
- Place cheesecake in the refrigerator for at least 4 hours or overnight before cutting into small squares
- Makes 24-30 small square bites
Notes
Cheesecake cut into small squares
feels a lot less guilty than a big slice of cheesecake!
I will be joining these fabulous parties and blogs:
Sundays on Silverado Love Your Creativity
What’s for Dinner Between Naps on the Porch
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Turn About Tuesday
Full Plate Thursday Centerpiece Wednesday Creative Crafts
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mmm…Lindor 🙂 These have got to be very delicious with all the quality luscious ingredients.
Happy New Year, Jenna!
Thank you Angie 🙂
HRH must have been very happy with your delicious cheesecake bites.
Thanks Bernadette, yummy stuff!
What a yummy, festive holiday treat. Jenna! Happy Healthy New Year to you and your family!
Thank you Kitty, Happy New Year!
What a fun recipe! They almost popped into my mouth. The small bites are a good idea, but I have to ask, “Can you really eat just one???”😉
Ha ha, yes you really can eat just one!
Oh my – heavenly! And just in time when Chick Fil A ends their peppermint shake, lol. We still have peppermint candies, but I haven’t tried Lindt’s yet – yum! This one will carry over into January. Thanks, Jenna!
The Chick Fila peppermint shakes are hard to beat, but these come close!
Oh Jenna I am loving this recipe! Cheese cake bites! Now I can eat cheesecake and not worrying about gaining weight…..after all, it is all portion size into little bite size pieces. (But who can stop at eating just one or two, right?) The peppermint is so refreshing and a good way to use the candy canes that remain on the tree. Thank you for sharing such a great recipe. Happy New Year.
Thank you Marsha, we really enjoyed these!
This is such a decadent treat to enjoy, melt in the mouth delicious! I would not feel guilty with the small bites. Thanks for the step by step and this is such a good way to use up the leftover candies. Happy New Year Jenna!
Thank you Emily, this is such an easy recipe and I do love the small bites so you don’t feel guilty!
This is making my mouth warer- yum! Pinning! Thanks Jenna an d Happy New Year!
Thank you Cyndi, and Happy New Year to you too!
So festive Jenna! Small bites = less guilt for indulging too. ♥
Thank you Mary, these are yummy bites 🙂
Jenna, I haven’t tried the Lindor, but I love the Ghirardelli dark chocolate peppermint bark and keep it all during the season. I must try this recipe. Happy New Year!
I always stock up on peppermint chocolates for the holidays, yummy stuff!
Oh my word! These sound amazing! Loving the small bites. ❤️
Thanks Nancy, they’re so easy to make too!