Petite No-Bake Chocolate Peppermint Cheesecakes - Rodelle Kitchen

Ingredients

• 16 whole (8.8 oz/249 g) graham crackers
• 4 tablespoons (55 g) dark or light brown sugar, packed
• 3 tablespoons (18 g) Rodelle Unsweetened Gourmet Baking Cocoa
• 1⁄2 teaspoon sea salt
• 8 tablespoons (113 g) unsalted butter, melted
• 11 (1.8 oz/53 g) peppermint candies, crushed
• 6 ounces (170 g) dark chocolate, melted and cooled
• 1 cup (237 ml) heavy whipping cream, cold
• 16 ounces (453 g) cream cheese, room temperature
• 1/2 cup (96 g) granulated sugar
• 3 tablespoons (23.4 g) powdered sugar
• 1/3 cup + 2 tablespoons (4 oz/114 g) sour cream, room temperature
• 2 teaspoons Rodelle Gourmet Vanilla Extract
• 3/4 teaspoon Rodelle Pure Peppermint Extract
• ½ teaspoon sea salt
• 3 tablespoons water
• 1 ½ teaspoons unflavored gelatin
• 1 ½ cups (355 ml) heavy whipping cream
• Peppermint candies, crushed