Chocolate peppermint cheesecake bites have a crunchy chocolate cookie layer on bottom with delicious peppermint chocolate cheesecake and bits of crushed candy cane and chocolate swirls on top. A winning combination for this holiday season! After they are done, store in the refrigerator.Ingredients | Easy Eggless Chocolate Cake Recipe Without Condensed Milk
2 cups chocolate wafer crumbs
½ cup butter, melted
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can chocolate-flavored sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
½ teaspoon peppermint extract
½ cup semisweet chocolate chips
3 teaspoons vegetable oil
2 tablespoons crushed peppermint candies
Directions
Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with foil baking cups.
Combine chocolate wafer crumbs and butter in a medium bowl; divide mixture evenly among the prepared muffin cups, pressing firmly to form crusts.
Bake in the preheated oven until set, about 6 minutes. Let cool completely, about 30 minutes. Keep oven on.
Beat cream cheese in a bowl with an electric mixer on medium speed until fluffy. Beat in sweetened condensed milk, eggs, vanilla extract, and peppermint extract into a smooth filling. Divide filling evenly over the cooled crusts.
Bake in the preheated oven until filling is set, 20 to 25 minutes. Cool completely, about 1 hour. Remove foil baking cups gently.
Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle melted chocolate over cheesecake bites and sprinkle with peppermint candies. Chill in the refrigerator for 1 hour.
Info | Easy Eggless Chocolate Cake Recipe Without Condensed Milk
prep:
15 mins
cook:
27 mins
additional:
2 hrs 30 mins
total:
3 hrs 12 mins
Servings:
18
Yield:
18 cheesecake bites
