Nothing says the holidays quite like peppermint and hot cocoa, so when I saw Sunbelt Bakery’s Peppermint Chocolate Chip Chewy Granola Bars, I knew I had to make something special! The granola bars already have the best combination of peppermint and chocolate, so these Peppermint Hot Cocoa Cheesecake Cups were the perfect holiday treat!
This post is sponsored with product and/or monetary compensation by Sunbelt Bakery. All opinions are my own. (This post may contain affiliate links and we may make a small commission from the Amazon links below at no extra cost to you).
You will need:
6 Sunbelt Bakery Peppermint Chocolate Chip Chewy Granola Bars
4 oz. cream cheese (half of a block), softened
¼ c butter softened
½ tsp vanilla extract
8 oz. Cool Whip, thawed and divided
2 ½ packets (1.38 oz. each) instant hot cocoa mix
¼ cup powdered sugar
1/8 tsp peppermint extract
Pink food coloring
24 Mini candy canes
Spray whipped cream
Piping bag
Directions for Peppermint Hot Chocolate Cheesecake Cups:
First chop up the granola bars into small pieces or place in food processor.
Next spoon the crushed granola into the bottom of a mini dessert cup (I got mine from Amazon here) 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.
Pipe the hot cocoa mixture on top of the granola 2/3 of the way full.
Then, fold in the peppermint extract and a few drops of pink food coloring into the remaining Cool Whip and pipe on top of the chocolate layer.
Level off the top of the peppermint mixture with an offset spatula or knife. Place in refrigerator for at least one hour to set.
Right before serving, spray the whipped topping on top.
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.
Now you have the perfect sweet treat for the holidays! I love the combination of chocolate and peppermint, and this is an easy no-bake dessert for a crowd.
For more easy holiday recipes like my Snowy Granola Bites, click here
Peppermint Hot Cocoa Cheesecake Cups
Easy no bake Peppermint Hot Cocoa Cheesecake Cups for the holidays!
Ingredients
- 6 Sunbelt Bakery Peppermint Chocolate Chip Chewy Granola Bars
- 4 oz. cream cheese (half of a block), softened
- ¼ c butter softened
- ½ tsp vanilla extract
- 8 oz. Cool Whip, thawed and divided
- 2 ½ packets (1.38 oz. each) instant hot cocoa mix
- ¼ cup powdered sugar
- 1/8 tsp peppermint extract
- Pink food coloring
- Tiny marshmallow bits
- 24 Mini candy canes
- Spray whipped cream
- 20 – 24 Mini dessert cups
- Piping bags
Instructions
- First chop up the granola bars into small pieces or place in food processor.
- Next spoon the crushed granola into the bottom of a 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.
- Pipe the hot cocoa mixture on top of the granola ¾ of the way full.
- Then, fold in the peppermint extract and a few drops of pink food coloring into the remaining Cool Whip 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 topping on top.
- 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.
