Candy Cane Cheesecake Bites

a white rectangle plate with cheesecake bites on it and a heart shaped candy cane

5 from 3 votes

These Candy Cane Cheesecake Bites have a mini candy cane handle and a chocolate coating. Inside these little bites is a peppermint crunch cheesecake layer and a thick, buttery graham cracker crust.

Prep Time45

Cook Time40

Total Time9 25

Servings: bites

Author: Miranda Couse

Ingredients

Crust

2 ½ cups graham cracker crumbs
¼ cup granulated sugar
3/4 cup butter melted

Cheesecake Filling

24 ounces cream cheese room temperature
1 cup granulated sugar
2 tablespoons all-purpose flour
⅓ cup full-fat sour cream
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
4 large eggs
2/3 cup Andes Peppermint Crunch

Coating

24 ounces chocolate almond bark
32 mini candy canes
Festive sprinkles

Instructions

Crust

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 2 ½ cups graham cracker crumbs and ¼ cup granulated sugar. Stir until combined.
Pour the melted 3/4 cup 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.

Cheesecake Filling

In a large mixing bowl, add the 24 ounces cream cheese. Beat with a hand mixer on medium until smooth.
Add in the 1 cup granulated sugar and 2 tablespoons all-purpose flour. Continue to mix on medium until incorporated. Scrape down the sides and bottom of the bowl.
Add in the ⅓ cup full-fat sour cream, 1 teaspoon vanilla extract, and 1/4 teaspoon peppermint extract. Mix until the sour cream is blended.
Add the 4 large 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 2/3 cup 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.

Coating

Add the 24 ounces chocolate 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.

Assemble

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.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days. Freezing: Freeze the cheesecake bites in an airtight container for up to 4 months. Thaw in the refrigerator overnight before serving.

Nutrition