A decadent blend of chocolate, peppermint, and a salty-sweet granola crust, these mini cheesecakes are the perfect festive treat for any gathering!

Makes 6 mini cheesecakes

Ingredients:

Base:

3/4 cup Grandy Organics Dark Sea Salt Granola, crushed

1 1/2 tbsp Salted Butter, melted

Filling:

8 oz cream cheese, room temperature

1/4 cup + 1 tbsp granulated sugar

2 tbsp sour cream

1/2 tsp vanilla extract

1 tbsp cocoa powder

1 egg

1/4 cup semi sweet chocolate chips, melted, and slightly cooled

Topping:

1/2 cup heavy whipping cream

2 tbsp powdered sugar

Peppermint candy, crushed

Recipe:

1. Preheat the oven to 325 degrees Fahrenheit.
2. Line a cupcake pan with 6 cupcake liners.
3. Mix crushed granola and melted butter together.
4. Place an even amount into each cupcake liner, making sure to press down.
5. Bake for 5 minutes, remove, and allow them to cool down.
6. To make the filling, first melt the chocolate and allow it to slightly cool down.
7. With a mixer on low speed, beat the cream cheese with sugar until sugar is fully incorporated and cream cheese is whipped.
8. Then add the sour cream, vanilla extract, and cocoa powder. Once combined, add in the egg.
9. Lastly, fold in the melted chocolate.
10. Evenly top each granola base with the cheesecake filling.
11. Bake at 325 degrees Fahrenheit for 15 minutes.
12. Then turn off the oven and crack the oven door, leaving the cheesecakes inside for 20-25 minutes.
13. Remove the cheesecakes and allow them to finish cooling and place them in the fridge.
14. Before serving them, add the whip cream and powdered sugar to a bowl and whip them together.
15. Top each cheesecake with a dollop of whip cream and sprinkle crushed peppermint candy on top!