Peppermint Chocolate Mini Cheesecakes

Servings: 24 mini cheesecakes


  • 3 graham crackers
  • 1⁄2 cup pecans, toasted
  • 2 tablespoons unsalted butter, melted
  • 1⁄3 cup Ghirardelli 60% Bittersweet Chocolate Chips
  • 1 ounce Ghirardelli Peppermint Bark Baking Bar, chopped
  • 8 ounces cream cheese, at room temperature
  • 1⁄3 cup sugar
  • 1 large egg 1⁄4 cup cream
  • Whipped Cream
  • 2.5 ounces Ghirardelli Peppermint Bark Baking Bar, chopped


  • Preheat the oven to 350°F.
  • In a food processor, finely grind the graham crackers and pecans.
  • Place crumbs in a medium bowl and stir in melted butter.
  • Press about 2 teaspoons of crumbs firmly in the bottom of 24 mini muffin pans.
  • Bake until golden brown, about 8 minutes. Cool to room temperature.
  • With an electric mixer, beat the cream cheese until smooth. Add sugar and beat until smooth, then beat in egg. On low speed stir in the cream.
  • Melt the chocolate chips and the peppermint bark in double boiler or microwave. Stir until smooth.
  • Stir half of chocolate mixture into cream cheese mixture, then stir in other half.
  • Place 1 tablespoon of batter in each of the muffin cups.
  • Bake until set, 10-12 minutes.
  • Cool the cheesecake for 15 minutes and then refrigerate at least 4 hours.
  • Remove cheesecakes from pan. Top with whipped cream and chopped Peppermint Bark.

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