Watkins Peppermint Cheesecake Bites

It is the most wonderful time of the year—dessert time!  Cheesecake is one of my favorite foods to eat and these just looked soooooo delicious!

I will definitely be making this recipe as part of my Christmas baking!

Yum! Yum! Yum!

Cheesecake Bites - Ingredients

5 tbsp/75 mL unsalted butter, melted
1 1/2 cups/375 mL graham crackers
16 ounces/450 g cream cheese, room temp.
1/2 cup/125 mL granulated sugar
2 eggs, room temperature
1 tbsp/15 mL cornstarch
Pinch of Watkins Organic Mediterranean Sea Salt, ground
1 tsp/5 mL Watkins All Natural Original Gourmet Baking Vanilla®Extract
1 tsp/5 mL Watkins Pure Peppermint Extract
1 cup/250 mL white chocolate chips
Watkins Natural Food Coloring – Red

Cheesecake - Directions

In a food processor, combine graham crackers and melted butter. Pulse until combined and the texture of wet sand. Press mixture into the bottom of the prepared pan and set aside.

In a stand mixer with a paddle attachment, beat cream cheese on high speed until light and fluffy. Add eggs, sugar, cornstarch, Watkins Sea Salt, Watkins All Natural Gourmet Baking Vanilla®, and Watkins Pure Peppermint Extract and beat until smooth. Fold in white chocolate chips. Pour mixture on top of prepared crust.

To add red swirl to cheese cake. Place 8-10 drops of red Watkins Natural Food Coloring evenly across top of cheesecake mixture. Using a toothpick, swirl food coloring drops into cheesecake mixture until you achieve the desired look.

Bake in preheated oven for 30 minutes. Center of bars should barely jiggle when shaken. Let cool to room temperature for half an hour. Cover pan and place in freezer for at least an hour to completely set and chill. Remove from pan from freezer. Use a knife to cut into 1x1-inch/2.5x2.5-cm bite sized squares.  

Makes approximately 36 1x1-inch bars

Chocolate Topping - Ingredients

8 ounces/227 g chocolate chips
1 tbsp/15 mL butter
Optional: 2 tbsp/30 mL crushed peppermint candy

Chocolate Topping - Directions

Pour a few inches of water into pot. Fit a heat-proof  bowl over the pot, making sure the bottom of the bowl does not touch the water.

Heat the water to a simmer.  Turn off the heat and add 4 oz/113 g chocolate chips and butter to the bowl.  Stir gently to melt.

Add the remaining 4 oz/113 g chocolate chips, a little at a time and stir gently to melt.

Dip the top of each cheesecake bite into the melted chocolate topping and place on serving dish.

Optional:  Sprinkle crushed peppermint candy on top of chocolate topping before the chocolate cools.