Mini peppermint and chocolate chip cheesecakes
Mini peppermint and chocolate chip cheesecakes recipe in the cake category
Recipe ingredients:
- Crust:
- 1 cup chocolate wafer crumbs, such as Nabisco’s famous chocolate wafers, about 22 cookies
- 2 tablespoons granulated 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 granulated sugar
- 2 tablespoons flour
- 2 large egg whites
- 1 large egg
- 1, 8 ounces, carton low fat sour cream
- 1/4 cup semisweet chocolate mini chips
- 1/4 teaspoon peppermint extract
- 1 cup frozen fat free whipped topping, thawed
- 2 tablespoons chocolate sprinkles
Recipe method:
- To cut this recipe in half, just omit the egg whites from the filling.
- Preheat oven to 325 degrees F.
- 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 degrees F 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 mini chips and peppermint extract.
- Divide the filling evenly among prepared crusts.
- Bake at 325 degrees 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.
Tags: mini, peppermint, chocolate, chip, cheesecakes, recipe, cake, recipes, cooking