Mini Peppermint Cheesecakes

By sassy47

Ingredients

• For the crust
• 1 1/4 cup crushed chocolate cookie crumbs (I used chocolate teddy grahams)
• 3 tablespoons butter, melted
• 1 tablespoon sugar
• For the cheesecake
• 3/4 cup sugar
• 16 ounces cream cheese, at room temperature
• 2 large eggs
• 1/4 cup sour cream
• 3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 drop pink or red food coloring (optional)
• For topping
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 12 Hershey's candy cane kiss candies

Preparation

Step 1

Preheat the oven to 350. Prepare a cupcake tin by lining with paper liners or a mini cheesecake pan by spraying with cooking spray.
n a small bowl, whisk together the cookie crumbs, melted butter, and 1 tablespoon sugar. Spoon 1-2 tablespoons of the cookie mixture into each well of the cupcake tin and press down to form a crust. Bake 5 minutes in the preheated oven, then remove.
While the crust is baking, in a large bowl or the bowl of a stand mixer, beat together the sugar and cream cheese until light and fluffy. Beat in the eggs, sour cream, 3 tablespoons heavy cream, vanilla, peppermint extract, and food coloring until smooth.
Spoon the cheesecake filling into the wells of the muffin tin, filling nearly full. Bake 20-25 minutes, or until they only jiggle slightly when you move the pan. The cheesecakes will dome while cooking and then flatten as they cool.
Allow the cheesecakes to cool to room temperature, then refrigerate one hour until chilled. Once they are chilled, beat the heavy cream until light and fluffy. Add the powdered sugar and beat until smooth. Top each cheesecake with a dollop of whipped cream, then place a candy cane kiss on top.