Description
Mini Peppermint Bark Cheesecakes are a delightful holiday treat that combines the rich flavors of cheesecake with the festive taste of peppermint bark.
Ingredients
Scale
- 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 vanilla extract
- 2 cups whipped cream
- 1/2 cup crushed peppermint candies
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix crushed graham crackers, sugar, and melted butter until combined.
- Press the mixture into the bottom of mini cheesecake pans.
- In a separate bowl, beat cream cheese until smooth, then add powdered sugar and vanilla extract.
- Fold in whipped cream and crushed peppermint candies into the cream cheese mixture.
- Pour the cheesecake mixture over the crust in the mini pans.
- Bake for 20-25 minutes or until set.
- Let cool, then refrigerate for at least 4 hours.
- Melt semi-sweet and white chocolate chips separately and drizzle over the cheesecakes.
- Top with additional crushed peppermint candies before serving.
Notes
- Make sure the cream cheese is at room temperature for easier mixing.
- These cheesecakes can be made a day in advance.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg