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Dairy
Easy
1 Hour
Diets 
These smooth, creamy cheesecakes blend some of winter’s best flavors.
Yield: 12 mini cheesecakes
2 cups graham cracker crumbs
1 (1-ounce) packet hot cocoa mix
6 tablespoons butter, melted
2 (8-ounce) containers whipped cream cheese
4 eggs
1/2 cup sour cream
3/4 cup granulated sugar
2 (1-ounce) packets hot cocoa mix
1 teaspoon Gefen Vanilla Extract
1 cup heavy whipping cream
2 tablespoons Gefen Confectioners’ Sugar
1/2 teaspoon Gefen Vanilla Extract
1/4 teaspoon peppermint extract
Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners or use a silicone pan (without liners).
Prepare the crust: In a medium bowl, mix graham cracker crumbs, hot cocoa mix, and melted butter. Cover the bottom of each muffin cup with a tablespoon of the crust mixture, patting into place with the back of a spoon or bottom of a cup.
Prepare the cheesecake batter: Using a hand mixer and a medium bowl, blend cream cheese and eggs on medium speed. Add sour cream, sugar, hot cocoa mix, and vanilla extract, beating until smooth.
Fill each muffin cup three-quarters of the way (about a quarter cup of batter in each). Bake 20 minutes until set, then allow to cool.
Prepare the whipped cream: In a medium bowl, beat heavy whipping cream, sugar, vanilla extract, and peppermint extract on high speed until soft peaks form, about one minute. Taste and add a few more drops of peppermint extract if desired. To serve, top cheesecakes with dollops of whipped cream (or transfer whipped cream to a piping bag and pipe onto cheesecakes).
Photography by Heather Winters
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