Peppermint Chocolate Chip Cheesecake Bites
  • 30 thin chocolate cookies
  • 3 Tbsp sugar
  • 5 Tbsp butter, melted
  • 2 8oz bars cream cheese, softened
  • ¾ cup sugar
  • 1½ Tbsp flour
  • 2 eggs
  • 2 Tbsp milk
  • ¼ tsp peppermint extract
  • ½ tsp vanilla
  • 4 oz sour cream
  • ½ cup mini chocolate chips
  • Whipped cream
  • Peppermint candy pieces
  1. Preheat oven to 350 degrees. Line 12 muffins cups with paper liners.
  2. In a food processor, add cookies and pulse to form fine crumbs. Add sugar and pulse 1-2 times to combine. Pour in melted butter and run until the butter has coated the crumbs. Press 2 Tbsp of crumbs into the bottom of each of the 12 muffin cups. Bake for 7-10 minutes in the oven.
  3. In the food processor, process the cream cheese until smooth. Add the remaining ingredients through the sour cream and run until combined. Stir in mini chocolate chips.
  4. Fill muffin cups ¾ of the way full with the mixture. Bake at 350 for 20-25 minutes or until set. Let stand in pan for 5 minutes and then remove to wire cooling rack to finish cooling.
  5. When ready to serve, top with whipped cream and sprinkles or crushed candy cane pieces.
Recipe by My Suburban Kitchen at