This recipe started as a holiday experiment on a cold December evening in my kitchen at Mrs recipe. I wanted something that captured everything I love about hot cocoa — rich chocolate, a hint of peppermint, and the creamy comfort of cheesecake — but in a small, shareable form. The first batch landed perfectly: a silky chocolate cheesecake filling edged with a crisp chocolate graham crust, chilled until firm, then dipped in glossy chocolate and sprinkled with crushed peppermint. Every bite tastes like a miniature mug of hot cocoa with a wintery finish. I discovered the combination years ago while adapting a classic no-bake cheesecake for an office cookie exchange. Instead of a full-size cheesecake I opted for mini bites, which made them ideal for sampling and gifting. What makes these special is the balance: the cocoa powder keeps the filling deeply chocolatey without being overly sweet, whipped cream lifts the texture so it’s airy, and peppermint extract brightens the finish so the richness never feels heavy. Family and friends often ask for the recipe — and for extra peppermint on top.

Ingredients

• Cream cheese (8 ounces): Full-fat cream cheese yields the creamiest texture; buy a familiar brand such as Philadelphia and ensure it’s softened to room temperature for smooth mixing.
• Powdered sugar (1 cup): Confectioners’ sugar dissolves cleanly into the filling; taste as you go and adjust sweetness if you prefer a less sweet bite.
• Unsweetened cocoa powder (1/2 cup): Use a high-quality cocoa like Ghirardelli or Dutch-processed cocoa for deeper chocolate notes — sift if it’s clumpy for a silkier filling.
• Peppermint extract (1 teaspoon): Strong extract; start with 1 teaspoon and add more in 1/4 teaspoon increments if you want a bolder mint presence. Alternatively use crushed candy canes for a subtler effect.
• Whipped cream (1 cup): Fold-in whipped cream (stabilized whipped cream or store-bought sparking whip) lightens the filling; for dairy-free, use canned whipped coconut cream chilled until firm.
• Chocolate graham cracker crumbs (1 1/2 cups): Chocolate graham crumbs provide a complementary cocoa base; use a food processor to make fine crumbs from whole crackers or buy pre-crumbed.
• Melted butter (1/3 cup): Melted unsalted butter binds the crust; substitute melted coconut oil for dairy-free versions.
• Crushed peppermint candies (1 cup): Use Starlight mints or crushed candy canes for texture and visual appeal; pulse in short bursts to avoid powder.
• Melted chocolate (about 1 cup): Semi-sweet chocolate chips or a chopped baking chocolate bar work well for dipping — microwave in 30-second bursts until glossy and smooth. Chocolate syrup to taste can be drizzled as a finishing detail.

Instructions

Prepare the Filling: In a large bowl, beat 8 ounces of room-temperature cream cheese on medium speed until completely smooth and free of lumps (about 2 minutes). Gradually add 1 cup of powdered sugar, then sift in 1/2 cup unsweetened cocoa powder and add 1 teaspoon peppermint extract. Beat until well combined and the mixture forms a thick, glossy base. Gently fold in 1 cup of whipped cream using a rubber spatula with slow strokes to preserve airiness. The filling should be light yet hold shape when scooped. Make the Crust: Combine 1 1/2 cups chocolate graham cracker crumbs with 1/3 cup melted butter in a small bowl. Stir until crumbs are evenly coated and the texture resembles damp sand. If the mixture seems dry, add butter 1 teaspoon at a time. Press about 1 tablespoon of the crumb mixture into the bottom of each paper-lined cavity in a mini muffin tin using the back of a measuring spoon or a small flat-bottomed glass for even compaction. Assemble the Bites: Spoon the chocolate filling over each crust, filling each liner about three-quarters full so the top is domed slightly. Smooth gently with the back of a spoon if needed. Sprinkle a pinch of crushed peppermint on each bite to anchor flavor inside the confection and for a festive look. Chill to Set: Place the filled tin in the freezer for at least 2 hours (120 minutes) to ensure the bites firm up for dipping. For best texture, freeze until solid but not rock-hard — this helps the chocolate coating adhere smoothly. Melt and Dip: Warm about 1 cup of chopped semi-sweet chocolate or chips in a microwave-safe bowl in 30-second bursts, stirring after each burst until fully melted and shiny. Remove the bites from the freezer and, using forks or a dipping tool, submerge each cheesecake bite in chocolate, letting excess drip back into the bowl. Place dipped pieces on a parchment-lined tray and immediately sprinkle more crushed peppermint before the coating sets. Set the Coating: Either leave the coated bites at room temperature for 10–15 minutes or return them to the refrigerator for quicker setting. Once the chocolate is firm, store chilled in an airtight container.

Storage Tips

Store chilled in a single layer or layered with parchment to prevent sticking. Refrigerate in an airtight container for up to 5 days — for longer storage, freeze on a baking sheet until solid, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator for several hours before serving to preserve texture; avoid bringing to room temperature for long periods as the filling softens. For transport, pack on ice or in an insulated cooler and keep the container sealed to prevent condensation on the chocolate coating.

Ingredient Substitutions

To make dairy-free versions, use whipped coconut cream for the fold-in and replace melted butter with refined coconut oil for a neutral flavor. Swap cream cheese for a plant-based cream cheese at room temperature, but note that texture will be slightly lighter and may need extra chilling. For gluten-free, choose certified gluten-free chocolate graham crackers or crush gluten-free chocolate cookies for the crust. If you prefer a less intense peppermint, omit extract and use crushed candy cane sprinkled sparingly for a milder aroma.

Serving Suggestions

Serve these bites as part of a dessert platter alongside spiced nuts, shortbread, and a small bowl of hot cocoa for dunking. Garnish with mini marshmallows or a drizzle of chocolate syrup for visual contrast. They pair beautifully with espresso or a peppermint latte for an after-dinner treat. For holiday gatherings, arrange in decorative paper cups and place on a tiered tray to make a show-stopping centerpiece that doubles as a dessert and party favor.

Cultural Background

Miniature confections like these echo the tradition of bite-sized sweets served at European and North American holiday gatherings, where small, rich desserts allow for variety during festive spreads. The combination of chocolate and peppermint became especially popular in the United States during the 20th century as candy canes and peppermint-flavored confections became associated with Christmas. This treat blends classic no-bake American cheesecake techniques with the seasonal peppermint twist that signals holiday celebrations in many households.

Seasonal Adaptations

In winter, emphasize peppermint with extra crushed candy and a dusting of edible glitter. For a spring or summer twist, swap peppermint for orange extract and top with candied orange zest. At Thanksgiving, mix in a pinch of cinnamon and nutmeg into the filling and replace peppermint with chopped toasted pecans. The basic format — crust, creamy filling, coating — is highly adaptable to match seasonal flavors and decorations.

Meal Prep Tips

Make the crust and filling a day ahead: store the crumb mixture chilled and the filling covered in the refrigerator, then assemble and freeze the next day for quick dipping. Prepare extra crushed peppermint in a sealed jar to sprinkle just before serving. Use a cookie scoop for consistent portion sizes and label containers with dates when freezing. If you’re dipping many bites, set up an assembly line: one person dips, one sprinkles, and one transfers to the tray to speed up the process and keep melted chocolate at the ideal temperature.

These hot cocoa peppermint cheesecake bites are an easy way to create a memorable dessert that captures the spirit of the season. Make a batch for your next gathering and watch them become a new holiday favorite — and don’t be surprised if guests request the recipe by name. Enjoy the process, and feel free to make them your own with small tweaks to suit your taste.