⏱ Time & Yield
- Prep: 25 minutes
- Chill: 2–3 hours
- Yield: 30–36 bites
🧾 INGREDIENTS
🍪 Crust Base
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
🧀 Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1½ cups heavy whipping cream, cold
🎄 Holiday Flavor Options (Choose One or Mix)
- Crushed peppermint candies
- Mini chocolate chips
- White chocolate chips
- Red & green sprinkles
🍫 Optional Coating
- 12 oz white or milk chocolate, melted
- Coconut oil (1 tsp, optional)
🥣 INSTRUCTIONS (VERY DETAILED)
🔹 STEP 1: PREP THE BASE
- Line a mini muffin tin with paper liners.
- Mix graham crumbs with melted butter until sandy.
- Press 1 tablespoon into each liner.
- Chill in refrigerator 15 minutes.
🔹 STEP 2: MAKE CHEESECAKE FILLING
- Beat cream cheese until completely smooth (2–3 minutes).
- Add powdered sugar and vanilla; mix well.
- In another bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into cream cheese mixture.
🔹 STEP 3: FLAVOR & COLOR
- Divide filling into bowls if using different flavors.
- Fold in chosen mix-ins:
- Peppermint for festive crunch
- Chocolate chips for richness
- Sprinkles for color
🔹 STEP 4: ASSEMBLE
- Spoon or pipe filling over crusts.
- Smooth tops.
- Chill 1–2 hours until firm.
🔹 STEP 5: OPTIONAL CHOCOLATE COATING
- Freeze bites 20 minutes for easier dipping.
- Dip each bite halfway into melted chocolate.
- Place on parchment.
- Sprinkle immediately with decorations.
- Chill 20 minutes to set.
🍽 SERVING
- Serve chilled
- Perfect for cookie boxes and holiday platters 🎁
⭐ PRO TIPS
- Use full-fat cream cheese only
- Chill before dipping for clean coating
- Add a pinch of salt to enhance sweetness
🎄 VARIATIONS
- Eggnog Cheesecake Bites → add nutmeg + rum extract
- Gingerbread Bites → add molasses + spice
- Cranberry Orange → add dried cranberries + zest
🫙 STORAGE
- Refrigerator: up to 5 days
- Freezer: up to 1 month (thaw slightly before serving)