Peppermint Cheesecake Bites

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    5hrs 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    439

Celebrate the season with our festive no-bake Peppermint Cheesecake Bites. Crunchy chocolate cookie base topped with a smooth mint cheesecake filling and finished with a layer of chocolate ganache. Indulgent and perfectly sized for sharing, they make a delightful Christmas treat and also perfect for gifting. Store in the fridge for up to 3 days. We used a 20 cm x 30 cm traybake tin for this recipe.

recipe updated Nov 5, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    100 g
  • Gelatin sheet icon
    Gelatin sheet
    6 g
  • Dark chocolate icon
    Dark chocolate
    150 g
  • Dark chocolate sandwich cookies icon
    Dark chocolate sandwich cookies
    300 g
  • Cream cheese icon
    Cream cheese
    280 g
  • Caster sugar icon
    Caster sugar
    60 g
  • Peppermint extract icon
    Peppermint extract
    1 teaspoon
  • Whipping cream icon
    Whipping cream
    350 g

Tools

  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Large traybake tin
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Jug
  • kCook icon Food processor attachment
  • kCook icon Medium bowl

Step preview

  1. Making the biscuit base:
  2. Line the bottom of the tin with parchment paper
  3. Fit the Knife blade to the Food Processor attachment
  4. Add biscuits into the attachment
  5. Blend until crumbs have formed - about 20 seconds, speed 4
  6. Remove the attachment from the machine
  7. Transfer the biscuit crumbs into a clean bowl
  8. Then add the melted butter and mix to combine
  9. Transfer the mixture into tin, press until firm and level
  10. Chill in the fridge until ready to use
  11. Add cream into a saucepan
  12. Heat until just simmering - about 5 minutes, medium heat
  13. Remove the saucepan from the heat
  14. Then add the gelatine and mix until it has dissolved
  15. Transfer the mixture into a jug and let cool
  16. Making the cheesecake filling:
  17. Fit the Whisk Tool
  18. Add the ingredients into the appliance bowl
  19. Whisk until combined - 1 minute, speed Max
  20. Then add the cooled cream mixture
  21. Whisk until combined - 3 minutes, speed 3
  22. Pour the mixture into the tin
  23. Chill in the fridge - 1 hour
  24. Making the ganache:
  25. Add chocolate into a clean bowl and set aside
  26. Add cream to a saucepan
  27. Heat until it begins to boil - medium heat
  28. Pour the hot cream over the chocolate and let sit - 5 minutes
  29. Stir the chocolate mixture until smooth
  30. Then pour over the cheesecake and smooth out
  31. Chill in the fridge - 3 hours
  32. Serve
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