No Bake Peppermint Cheesecake Bites Recipe with 24 Servings

Instructions:

1. Pulse the chocolate cookies in a food processor until they reach a fine crumb texture. Combine with 3 tablespoons of melted butter and a pinch of salt until the mixture resembles wet sand.
2. In a large bowl, use a stand mixer or hand mixer to beat the 16 oz of softened cream cheese and 0.5 cup of sifted powdered sugar until smooth and creamy.
3. Slowly stream in the 4 oz of melted and cooled white chocolate while continuing to mix. Add the peppermint extract and red gel food coloring if using. Note: Cooling the chocolate is vital; if it's hot, it will melt the cream cheese and ruin the texture.
4. Fold in the 1/4 cup of finely crushed candy canes until evenly distributed.
5. Using a 1 tablespoon cookie scoop, form the mixture into uniform spheres. Place them on a parchment lined tray and flash freeze for 15 to 20 minutes until firm to the touch but not rock solid.
6. Melt the 10 oz white chocolate wafers with 1 teaspoon of coconut oil in 30 second intervals until smooth.
7. Dip the chilled cheesecake bites into the coating using a fork or dipping tool. Tap the fork against the side of the bowl to remove excess.
8. Immediately garnish with the larger crushed candy cane chunks before the chocolate shell sets and turns matte.
9. Chill in the refrigerator for at least 1.5 hours until the center is completely set and the shell is crisp. > Chef's Tip: If your filling is sticking to the cookie scoop, lightly mist the inside of the scoop with a tiny bit of non stick spray or wipe it with a drop of coconut oil. It will help those spheres drop out perfectly every time. When you're dipping, work in small batches. Take only five or six bites out of the freezer at a time. If they sit on the counter for too long, they start to sweat, and moisture is the enemy of chocolate. If a drop of water gets into your melting wafers, the whole batch will seize and become a grainy, unusable lump.