Peppermint Hot Cocoa Cheesecake Cups
Bring a little joy to dessert time with these Peppermint Hot Cocoa Cheesecake Cups from our friends at Party Pinching! Combining creamy cheesecake filling, hot cocoa, and a cool peppermint twist, this treat captures the cozy comfort of the season. Made with our seasonal favorite Peppermint Chocolate Chip Chewy Granola Bars, these cups turn a simple moment into something sweetly memorable — perfect for sharing, gifting, or sneaking a bit for yourself. Get the full recipes with pictures here!
Sunbelt Bakery Peppermint Chocolate Chip Chewy Granola Bars are seasonally available for a limited time only from October through December. For more information on available products near you, be sure to check out the "where to buy" page
here. As always, we recommend calling your nearest retail store for availability. You can also order online, while the product is available, by checking out our online store
here.
Makes 20-24 Servings
Ingredients:
1 Carton Peppermint Chocolate Chip Seasonal Chewy Granola Bars,
4 oz. Cream Cheese, softened
1/4 Cup Butter, softened
1/2 Teaspoon Vanilla Extract
8 oz. Whipped Topping, thawed and divided
2 1/2 Packets Instant Hot Cocoa Mix (1.38 oz. each)
1/4 Cup Powdered Sugar
1/8 Teaspoon Peppermint Extract
Pink Food Coloring
Tiny Marshmallow Bits
24 Mini Candy Canes
Canned Whipped Cream
Supplies:
Piping Bags
Food Processor, optional
Hand Mixer or Stand Mixer
Directions:
- Chop up six (6) granola bars into small pieces, or place in a food processor.
- Spoon the crushed granola into the bottom of a each mini dessert cup and press down.
- To make the hot cocoa cheesecake filling: With a hand mixer, cream together the softened cream cheese and butter until fluffy. Add the vanilla and powdered sugar and cream together until thoroughly combined.
- Beat in the hot cocoa packets one at a time.
- Add the mixture to a piping bag.
- Pipe the hot cocoa mixture on top of the granola ¾ of the way full.
- To make the peppermint whipped topping:
- Fold in the peppermint extract and a few drops of pink food coloring into 4-ounces of whipped topping and pipe on top of the chocolate layer.
- Level off the top of the peppermint mixture with an offset spatula or knife. Place in the refrigerator for at least one hour to set.
- Right before serving, spray the whipped cream on top or use a piping bag with the remaining whipped topping.
- Snap off the straight end of the mini candy cane.
- Place the curved end of the candy canes into a zipper bag and crush with a rolling pin.
- Sprinkle the crushed candy canes and the tiny marshmallow bits on top.
- Place the straight candy cane in the cup.
Product Used:
