These Candy Cane Cheesecake Bites have a mini candy cane handle and a chocolate coating. Inside these little Christmas Cheesecake Bites is a peppermint crunch cheesecake layer and a thick, buttery graham cracker crust. These make a great little addition to any holiday dessert platter!
Let me tell you this is the perfect little bite to make for your holiday party trays! Candy Cane Cheesecake Bites are fun, impressive, and very tasty. Your guests will think you are amazing but the recipe is actually very simple.
These smooth and creamy mouthfuls of cheesecake are dipped in chocolate and infused with the most popular flavor of the season - peppermint. The crust adds a crunchy contrast to the creamy cheesecake.
Candy Cane Cheesecake Bites would be the perfect addition to your Christmas charcuterie board. If you, like me, wait with bated breath for peppermint shakes to hit your local drive-through, you are going to love this recipe.
What Else to Make for a Holiday Party Tray
Ingredients for Candy Cane Cheesecake Bites
Ingredients for the Crust
Graham cracker crumbs - You can buy a box of crumbs or save some money and buy a box of graham crackers. Make crumbs by pulsing graham crackers in the food processor.
Butter - It will need to be melted for the crust and adds a rich flavor contrast for the chocolate coating and cheesecake.
Ingredients for the Cheesecake Filling
Cream cheese - Set it out ahead of time to make sure it is room temperature and ready to go.
Full-fat sour cream - Don't bother skimping on the fat for a cheesecake recipe.
Peppermint extract - Because the actual cheesecake is peppermint flavored. Mmmm. So good.
Eggs - Always get large or extra-large eggs.
Andes Peppermint Crunch - You can find this in the baking aisle of your grocery store or in the holiday displays. It can also be ordered on Amazon if needed.
Ingredients for the Chocolate Coating
Chocolate almond bark - You need melting chocolate that will harden as it cools.
Mini candy canes - These add a festive touch to the presentation of Christmas cheesecake bites.
Festive sprinkles - Finish off the decorations with a few Christmas sprinkles.
How to Make Candy Cane Cheesecake Bites
Making the Crust
Always start by preheating your oven -- in this case to 350º. Line your 9 x 13 pan with foil, it will be so much easier to get the cheesecake bites out of the pan if you do. I added parchment paper between the foil and baking spray and sprayed with sides where the tin foil was exposed with nonstick baking spray.
Mix the graham cracker crumbs and sugar. Pour in the butter and mix again thoroughly. Press this crust mixture into your prepared baking pan. Bake the crust for ten minutes and then set it aside to wait for the filling.
Making the Cheesecake Filling
To make the filling, you will beat the cream cheese with an electric mixer until it is smooth first. Then add the sugar and flour and continue to mix on medium until both are fully incorporated.
Add in the sour cream, vanilla extract, and peppermint extract. Mix until the sour cream is blended. Then add the eggs one at a time and beat each egg into the mixture before adding the next one. Make sure to scrape the bowl frequently!
Fold in the Andes peppermint crunch bits gently before pouring the cheesecake filling into the crust. Spread the mixture out evenly. Return the pan to the preheated oven and bake it for thirty minutes until the edges of the cheesecake are set and the center moves like jell-o.
Allow the cheesecake to cool completely to room temperature, and then place it in the refrigerator to chill overnight.
Assembling your Christmas Cheesecake Bites
The next day, Cut the cheesecake into 32 small squares and place them on a parchment-lined rimmed baking sheet. Pop the cheesecake bites into the fridge while working on melting the almond bark.
Melt your chocolate according to the package directions either in a double boiler or in the microwave.
Remove the cheesecake bites from the fridge and dip the bottom of the candy canes in the melted almond bark. Push the bottom of the candy cane into the cheesecake part of the bites. If you push into the crust, the bites will break apart.
Let the candy around the candy cane set up. Once the chocolate is set up, dip the entire cheesecake bite into the chocolate and gently tap the wrist that’s holding the candy cane to remove any excess chocolate.
Place the bite back onto the parchment paper and sprinkle the top with the festive sprinkles before the chocolate dries. Keep the finished candy cane cheesecake bites in the refrigerator until you are ready to serve them.
Tips for Making Candy Cane Cheesecake Bites
If you aren't a fan of peppermint, you can substitute any other flavoring extract instead. Use orange, and top the cheesecake bite with a candied orange slice instead of a candy cane. You could use almond flavoring and top the bite with toasted slivered almonds. The possibilities are endless!
Make sure you let your cheesecake pan cool completely to room temperature before placing it in the refrigerator. Otherwise, you will end up with moisture condensation and mushy cheesecake.
Make sure to refrigerate the cheesecake overnight before forming the candy cane cheesecake bites from it. You want it to be nice and firm before dipping the bite-sized pieces in chocolate so that it holds its shape.
Are Candy Cane Cheesecake Bites Gluten-Free?
You will need to substitute two ingredients to make these gluten-free. Substitute the flour with an all-purpose gluten-free one-for-one flour. Substitute the graham cracker crumbs with either gluten-free graham cracker crumbs or make your own with a hard gluten-free cookie.
How do I store Candy Cane Cheesecake Bites?
Keep your leftover or prepared cheesecake bites in an airtight container in the refrigerator for four or five days. Freeze the cheesecake bites for later. In an airtight container, they will keep for three or four months.
Candy Cane Cheesecake Bites
- 2 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¾ cup butter melted
- 24 ounces chocolate almond bark
- 32 mini candy canes
- Festive sprinkles
- Preheat the oven to 350 degrees F. Line a 9x13 baking pan with foil. Grease with nonstick baking spray. I added parchment paper between the foil and baking spray and sprayed with sides where the tin foil were exposed with nonstick baking spray.
- In a medium bowl, add in the graham cracker crumbs and granulated sugar. Stir until combined.
- Pour the melted butter into the bowl with the graham cracker crumbs and stir until well distributed.
- Pour the crust mixture into the bottom of the prepared 9x13 pan and evenly press the crumbs down.
- Place the crust into the preheated oven to bake for 10 minutes. The edges will be a golden brown.
- Remove from the oven and set aside to make the cheesecake filling.
- In a large mixing bowl, add the cream cheese. Beat with a hand mixer on medium until smooth.
- Add in the granulated sugar and flour. Continue to mix on medium until incorporated. Scrape down the sides and bottom of the bowl.
- Add in the sour cream, vanilla extract, and peppermint extract. Mix until the sour cream is blended.
- Add the eggs in one at a time and beat in each egg before adding the next. Scrape down the sides and bottom of the bowl between each addition.
- Fold in the Andes peppermint crunch bits with a spatula.
- Pour the cheesecake batter on top of the crust. Spread out evenly.
- Place in the preheated oven and bake for 30 minutes until the edges of the cheesecake are set and the center moves like jell-o.
- Allow the cheesecake to cool to room temperature and place in the fridge to chill overnight.
- Cut the cheesecake into 32 small squares and place them on a parchment lined rimmed baking sheet. Pop the cheesecake bites into the fridge while working on the melting the almond bark.
- Add the almond bark to a heat-proof bowl that’s larger than a medium saucepan.
- Add about 1 inch of water into a medium saucepan and place the bowl of almond bark on top of it. The bowl shouldn’t touch the water.
- Let the water simmer over low heat and stir the almond bark until it’s completely melted.
- Remove the cheesecake bites from the fridge and dip the bottom of the candy canes in the melted almond bark.
- Push the bottom of the candy cane into the cheesecake part of the bites. If you push into the crust, the bites will break apart.
- Let the candy around the candy cane set up.
- Once the chocolate as set up, dip the entire cheesecake bite into the chocolate and gently tap the wrist that’s holding the candy cane to remove any excess chocolate.
- Place the bite back onto the parchment paper and sprinkle the top with the festive sprinkles before the chocolate dries.
- Store in an airtight container in the refrigerator. The candy canes will get slightly tacky when they come out of the refrigerator.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)