Mini Peppermint and Chocolate Chip Cheesecakes

Mini Peppermint and Chocolate Chip Cheesecakes
Mini Peppermint and Chocolate Chip Cheesecakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust:

  • 1

    cup chocolate wafer crumbs (such as Nabisco's Famous Chocolate Wafers; about 22 cookies)

  • 2

    tablespoons sugar

  • 2

    tablespoons butter, melted

  • Cooking spray

  • Filling:

  • 12

    hard peppermint candies, divided

  • 2/3

    cup (5 ounces) block-style fat-free cream cheese, softened $

  • 1/2

    cup (4 ounces) 1/3-less-fat cream cheese, softened $

  • 1/4

    cup sugar

  • 2

    tablespoons flour

  • 2

    large egg whites $

  • 1

    large egg $

  • 1

    (8-ounce) carton low-fat sour cream $

  • 1/4

    cup semisweet chocolate minichips

  • 1/4

    teaspoon peppermint extract

  • 1

    cup frozen fat-free whipped topping, thawed

  • 2

    tablespoons chocolate sprinkles

Directions

Preheat oven to 325°. To prepare crust, combine the first 3 ingredients in a small bowl. Press about 1 1/2 teaspoons crumb mixture into the bottom of each of 48 mini muffin cups coated with cooking spray. Bake at 325° for 5 minutes. To prepare the filling, place 6 candies, fat-free cream cheese and the next 6 ingredients (fat-free cream cheese through sour cream) in a food processor; process until smooth. Stir in minichips and peppermint extract. Divide the filling evenly among prepared crusts. Bake at 325° for 12 minutes or until done. Cool in pans on a wire rack for 30 minutes. Remove mini cheesecakes from pans, and cool completely. Top each mini cheesecake with 1 teaspoon whipped topping. Crush the remaining 6 candies; sprinkle the crushed candies and chocolate sprinkles over the cheesecakes.

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