Peppermint Bark Cheesecake Bites
Cheesecake baked with white chocolate peppermint candies and cut into small squares for a delicious dessert bite!
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
*or 1/4 cup cream with 1/8 tsp peppermint extract
**I used a combination of dark chocolate peppermint bark and white chocolate peppermint truffles