Peppermint Mocha Cheesecake Bites
Line two 12-cup muffin pans with parchment liners. In a small mixing bowl stir together the cookie crumbs, sugar & butter until combined.
Ingredients
For the crust:
- 3 cups chocolate cookie crumbs
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
For the cheesecake:
- 2 8 oz bricks of full-fat cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons cocoa powder
- 2 teaspoons Fleischmann’s Cornstarch
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 ounces espresso
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Chocolate ganache or chocolate fudge sauce, for topping
- Sweetened whipped cream, for topping
- Crushed candy cane, for topping
Method
For the crust:
Line two 12-cup muffin pans with parchment liners.
In a small mixing bowl stir together the cookie crumbs, sugar & butter until combined.
Evenly divide mixture amongst the prepared parchment liners & press down to flatten into crust. Chill until ready to use.
For the cheesecake:
Preheat the oven to 350(f) degrees.
In a large mixing bowl beat together cream cheese & sugar. Add the eggs one at a time followed by the egg yolk.
Mix in the cocoa powder, cornstarch, espresso, vanilla & peppermint until the batter is silky smooth.
Evenly divide mixture amongst the prepared parchment liners, filling about ¾ of the way full.
Bake until the cheesecakes have puffed, about 20 to 22 minutes. Let cool to room temperature before decorating.
Top with chocolate ganache, a dollop of whipped cream & a sprinkle of candy cane. Refrigerate until ready to serve.
