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Chocolate Cheesecake Bites with Candy Cane Bits
Enjoy mini chocolate cheesecakes with candy cane bits, a festive dessert featuring rich cocoa, creamy cheese filling, Oreo crust and peppermint crunch.
Mini Chocolate Cheesecakes with Candy Cane Bits are individual, portion-sized desserts that combine a rich chocolate cookie crust, a creamy chocolate–infused cream cheese filling, and a festive topping of crushed peppermint candy. Prepared in a standard muffin tin, each cheesecake delivers the familiar tang of traditional cheesecake balanced by deep cocoa flavors and a subtle hint of peppermint. The candy cane pieces not only add a seasonal crunch and color contrast but also amplify the cool, refreshing notes often associated with winter sweets. Popular throughout the holiday season—and especially at Christmas gatherings—these mini treats are convenient for parties, dessert buffets, or edible gift boxes, offering an elegant yet approachable alternative to full-size cheesecakes or classic peppermint bark.
Chocolate Cheesecake Bites with Candy Cane Bits
Ready in under half an hour and totally freezer-friendly, these mini cheesecakes are a lifesaver when you need a make-ahead dessert that still looks impressive. The batter comes together in one bowl, so cleanup is minimal—leaving you more time to focus on wrapping presents or mingling with guests.
Prep Time
30 minutes
30 minutes
Cook Time
25 minutes
25 minutes
Total Time
225 minutes
225 minutes
Ingredients
Chocolate sandwich cookies, finely crushed (about 1 ½ cups / 18 cookies)
- Unsalted butter, melted (3 tbsp)
- Cream cheese, softened (16 oz / two 8-oz blocks)
- Granulated sugar (½ cup)
- Sour cream (¼ cup)
- Large eggs, room temperature (2)
- Pure vanilla extract (1 tsp)
- Semisweet chocolate chips, melted and slightly cooled (6 oz / roughly 1 cup)
- Unsweetened cocoa powder (2 tbsp)
- Fine sea salt (¼ tsp)
- Crushed candy-cane bits, divided (½ cup + extra for garnish)
- Optional—but highly recommended—toppings and extras:
- Lightly sweetened whipped cream (about 1 cup for piping or dolloping)
- Quick chocolate drizzle or ganache (2 oz semisweet chocolate + 2 tbsp heavy cream)
Method
Preheat the oven to 325°F
- Line a mini muffin pan with paper liners
- Combine crushed chocolate cookies and melted butter in a bowl until the crumbs are evenly coated
- Spoon a portion of the crust mixture into each paper liner
- Press the crumbs firmly into the bottoms of the liners
- Bake the crusts for 5 minutes
- Place the pan on a wire rack and let the crusts cool completely
- Beat softened cream cheese in a mixing bowl until smooth
- Add granulated sugar to the cream cheese and mix until well blended
- Sprinkle cocoa powder over the mixture and blend until fully combined
- Pour melted semisweet chocolate into the bowl and mix until the batter is uniform
- Scrape down the sides of the bowl with a spatula
- Add one egg and mix just until incorporated
- Add the second egg and mix again until the batter is smooth
- Divide the batter evenly among the cooled crusts
- Tap the pan gently on the counter to release any air bubbles
- Bake the cheesecakes for 15 to 18 minutes until the centers are set
- Transfer the pan to a wire rack and cool for 30 minutes
- Refrigerate the cheesecakes for at least 2 hours or until fully chilled
- Heat heavy cream in a small saucepan over medium heat until steaming
- Pour the hot cream over chopped dark chocolate in a heatproof bowl
- Let the mixture stand for 1 minute without stirring
- Stir the cream and chocolate together until a smooth ganache forms
- Spoon a small amount of ganache onto each chilled cheesecake
- Sprinkle crushed candy cane bits over the ganache while it is still soft
- Refrigerate the cheesecakes for 10 minutes to set the topping
- Serve the chocolate cheesecake bites chilled
Nutrition (whole recipe)
Calories
5530 kcal Protein
75 g Fat
361 g Carbs
507 g Fiber
25 g Sugar
418 g
5530 kcal Protein
75 g Fat
361 g Carbs
507 g Fiber
25 g Sugar
418 g
Notes
For the cleanest texture, make sure the cream cheese and eggs are fully room-temperature before mixing—cold ingredients cause lumps that won’t bake out. If you’d like a deeper cocoa punch, whisk ½ teaspoon instant espresso powder into the batter. Fold the crushed candy canes in at the very last minute (or sprinkle after baking) so their sugars don’t melt and bleed.
why this recipe
These mini chocolate cheesecakes with candy cane bits deliver an irresistible blend of creamy decadence and festive sparkle, proving that a show-stopping dessert doesn’t have to mean hours in the kitchen. Each velvety bite balances rich cocoa and tangy cream cheese, while the crushed peppermint melts into a cool, crunchy finish that feels both nostalgic and sophisticated. Their petite size makes portioning effortless—perfect for holiday parties, gift boxes, or a quiet evening treat—yet the luxurious taste rivals any full-sized counterpart. Easy to assemble ahead and stunning straight from the fridge, this recipe rewards you with maximum wow-factor for minimal effort, ensuring every celebration ends on a sweet, memorable note.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare these mini chocolate cheesecakes ahead of time, and do they freeze well?
Yes—bake, cool, and refrigerate the cheesecakes (without the whipped-cream or candy-cane topping) up to 2 days in advance; simply garnish just before serving. They also freeze beautifully for 1–2 months: wrap each chilled cheesecake tightly in plastic and a layer of foil, thaw overnight in the refrigerator, then add fresh candy-cane bits so they stay crisp.
Can I replace the crushed candy canes with another topping if I want a non-peppermint version?
Absolutely—swap the candy-cane bits for anything that matches your flavor mood: crushed Oreos, mini chocolate chips, toasted nuts, or even a sprinkle of sea-salted caramel shards all work well. Just add the substitute topping after baking (or right after the ganache) so it stays crisp and visually appealing.
Can I bake these in a regular muffin pan instead of a mini one?
Yes—use a standard 12-cup muffin pan with paper liners and press about 1½–2 tablespoons of crust into each well, filling the cups roughly ¾ full with batter. Because the cheesecakes are larger, extend the bake time to about 22–25 minutes (until the centers jiggle slightly but aren’t wet). Cool and chill as directed.