Chocolate Peppermint Cheesecake Bites for Christmas
These little chocolate peppermint cheesecake bites are creamy, cool, and coated in a thin crackly layer of chocolate. A sprinkle of crushed candy cane gives each bite a festive crunch and that unmistakable holiday flavor.
They’re an easy choice when the oven is busy with dinner, cookies, or simply off limits. Make them ahead, tuck them into mini paper liners, and set them out with the rest of your Christmas sweets. Among no bake desserts christmas guests can grab without needing a plate or fork, these are always a cheerful addition.
Why You’ll Love This Recipe
- No oven needed: The filling sets in the refrigerator, leaving oven space free for other holiday cooking.
- Holiday flavor in every bite: Chocolate, cream cheese, and peppermint are rich without being overly heavy.
- Easy to make ahead: The bites hold well in the fridge or freezer, which makes party prep much calmer.
- Pretty but practical: Their small size makes them easy to serve on a cookie tray, dessert board, or buffet.
Ingredient Notes
- Chocolate sandwich cookies: The cookies make a quick chocolatey base and add a subtle crunch. Use regular Oreo-style cookies with the filling included. Gluten-free chocolate sandwich cookies work nicely, too.
- Cream cheese: Full-fat block cream cheese creates the firmest, creamiest centers. Let it soften at room temperature first; cold cream cheese leaves lumps that are difficult to smooth out.
- White chocolate: Melted white chocolate helps the filling set and brings a mellow sweetness. Choose baking bars or good-quality white chocolate chips rather than candy coating for the best flavor.
- Peppermint extract: A little goes a long way. Start with the amount listed, because too much can taste sharp or medicinal. Peppermint baking chips may be swapped in for some of the crushed candy canes.
- Dark or semisweet chocolate: This balances the sweet cheesecake filling. Milk chocolate works if that’s what you enjoy, but the finished bites will be sweeter.
- Candy canes: Crush them just before using so they stay dry and bright. For a peppermint-free version, use holiday sprinkles instead.
No Bake Desserts Christmas Chocolate Peppermint Cheesecake Bites
These chilled, two-bite treats need about 30 minutes of hands-on time plus chilling time. The recipe makes about 24 bites.
Ingredients
- 20 chocolate sandwich cookies, finely crushed
- 4 tablespoons unsalted butter, melted
- 8 ounces full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 4 ounces white chocolate, melted and cooled for 5 minutes
- 1/3 cup crushed candy canes, divided
- 10 ounces dark or semisweet chocolate, finely chopped or in chips
- 1 teaspoon coconut oil or neutral vegetable oil, optional
Instructions
- Line a small baking sheet or plate that fits in your refrigerator with parchment paper. Place the crushed cookies in a medium bowl, drizzle over the melted butter, and stir until every crumb looks evenly moistened.
- Beat the softened cream cheese in a large bowl with a hand mixer until completely smooth, about 1 minute. Beat in the powdered sugar, vanilla, and peppermint extract. Scrape down the bowl, then mix in the cooled melted white chocolate until silky. Fold in 1/4 cup of the crushed candy canes.
- Add the buttered cookie crumbs to the cream cheese mixture. Stir until no dry crumbs remain and the mixture is thick enough to scoop. Cover and refrigerate for 30 to 45 minutes, until firm enough to roll without sticking heavily to your hands.
- Scoop heaped tablespoonfuls of chilled mixture and roll them gently into 24 balls. Arrange them on the lined baking sheet. If the mixture softens while you work, chill it for 10 minutes; cold centers stay round and are much easier to coat. Freeze the balls for 20 minutes.
- Melt the dark chocolate in a microwave-safe bowl in 20-second bursts, stirring after each burst, until smooth. Stir in coconut oil if using. It loosens the coating slightly, which helps it cover the chilled bites in a thin, even layer.
- Use a fork to lower one cold cheesecake ball into the melted chocolate. Lift it out, tap the fork against the bowl to let excess chocolate drip away, and return the bite to the parchment. Sprinkle with a few remaining candy cane crumbs before the coating sets. Repeat with all the bites, then refrigerate for 20 minutes or until firm.
Tips & Variations
- Cool the white chocolate before mixing: Let it sit for about 5 minutes after melting. Chocolate that is very hot can soften the cream cheese too much, making the filling loose and extending the chill time.
- Keep the centers cold: Chilled cheesecake balls don’t fall apart in warm chocolate. Work with half the tray at a time and leave the rest in the refrigerator if your kitchen is warm.
- Make a chocolate-orange version: Skip the peppermint extract and candy canes. Add 1 teaspoon finely grated orange zest to the filling and decorate with orange-colored holiday sprinkles.
- Try a white chocolate finish: Coat the bites in white chocolate and drizzle with dark chocolate for a snowy look. Use candy coating if you need a bright white coating, as regular white chocolate can be slightly ivory.
Serving and Storage
Arrange these no bake desserts christmas bites on a cookie platter with shortbread, gingerbread cookies, and fresh berries. They’re also lovely beside mugs of coffee, hot cocoa, or peppermint tea. For a party, set them in mini cupcake liners so guests can pick them up neatly.
Store the bites in an airtight container in the refrigerator for up to 5 days. Place parchment between layers so the candy cane topping and chocolate coating stay tidy. For longer storage, freeze them in an airtight container for up to 1 month. Thaw in the refrigerator for a few hours before serving.
There’s no reheating needed for this chilled dessert. Let refrigerated bites sit at room temperature for 10 to 15 minutes if you prefer a softer, creamier center, but don’t leave them out for more than 2 hours.
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Frequently Asked Questions
Can I make these chocolate peppermint cheesecake bites ahead of time?
Yes. They’re especially useful for holiday prep because they keep well. Make them up to 5 days ahead and refrigerate in an airtight container, or freeze them up to a month ahead.
Why is my cheesecake mixture too soft to roll?
The cream cheese may have been very warm, the white chocolate may have been added hot, or the mixture simply needs more chilling time. Refrigerate it in 15-minute increments until it scoops and rolls easily. Avoid adding extra cookie crumbs unless necessary, since too many can make the centers dry.
Can I use candy melts instead of melted chocolate?
Absolutely. Candy melts are easy to work with and set quickly, especially for colorful holiday coatings. Their flavor is sweeter and less chocolate-forward than dark chocolate, so use them when appearance and convenience are your priority.
Are these no bake desserts christmas treats gluten-free?
They can be. Choose certified gluten-free chocolate sandwich cookies and check the labels on your chocolate, extracts, and candy canes. The remaining ingredients are commonly gluten-free, but brands can vary.