White Chocolate Peppermint Mousse Cheesecakes

By srumbel

White chocolate and peppermint mini cheesecakes are a delicious ending to any meal during the holidays.

from insidebrucrewlife.com

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 2 Tablespoons butter, melted
• 3 packages PHILADELPHIA cream cheese (8 oz. each)
• 1/2 cup sugar
• 2 eggs
• 2 Tablespoons sour cream
• 2 Tablespoons flour
• 3/4 cup white chocolate chips
• 1 teaspoon shortening
• 3/4 cup Andes peppermint crunch pieces, divided
• 1 cup Cool Whip + extra for tops
• mini chocolate cookies for decoration

Preparation

Step 1

Stir together the cookie crumbs and melted butter. Spoon into 20 cupcake liners and press down. Set aside.
Beat together 2 packages cream cheese and sugar until creamy. Add the eggs, sour cream, and flour and beat again.
Place the white chocolate chips and shortening in a bowl. Heat in the microwave for 30 seconds. Stir and repeat. Stir until creamy. Spoon into the cheesecake batter and beat again. Divide the batter into the 20 cupcake liners. Bake at 350* for 25 minutes. Remove from the oven and let cool completely in the cupcake tins.
In another mixing bowl, beat the remaining cream cheese. Melt the peppermint crunch pieces in the microwave. Stir into the cream cheese. Add the Cool Whip and beat again. Spoon the mousse onto the cheesecake cups. Press the extra peppermint crunch pieces onto the top. Refrigerate for a few hours. Serve with Cool Whip and mini cookies if desired. Makes 20 mini cheesecakes.
Notes

*If you cannot find the peppermint crunch pieces, use white chocolate chips, a 1/2 teaspoon peppermint extract, and pink food coloring for the mousse.