Ingredients

• 2 cups chocolate wafer crumbs
• 0.5 cups butter , melted
• 1 , 8 ounce
• 1 , 14 ounce
• 2 eggs
• 1 teaspoon vanilla extract
• 0.5 teaspoons peppermint extract
• 0.5 cups semisweet chocolate chips
• 3 teaspoons vegetable oil
• 2 tablespoons crushed peppermint candies

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with foil baking cups.
2. 2 Combine chocolate wafer crumbs and butter in a medium bowl; divide mixture evenly among the prepared muffin cups, pressing firmly to form crusts.
3. 3 Bake in the preheated oven until set, about 6 minutes. Let cool completely, about 30 minutes. Keep oven on.
4. 4 Beat cream cheese in a bowl with an electric mixer on medium speed until fluffy. Beat in sweetened condensed milk, eggs, vanilla extract, and peppermint extract into a smooth filling. Divide filling evenly over the cooled crusts.
5. 5 Bake in the preheated oven until filling is set, 20 to 25 minutes. Cool completely, about 1 hour. Remove foil baking cups gently.
6. 6 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle melted chocolate over cheesecake bites and sprinkle with peppermint candies. Chill in the refrigerator for 1 hour.

Nutrition per serving