Mini Peppermint and Chocolate Chip Cheesecakes
To cut this recipe in half, just omit the egg whites from the filling.
Prep 25 min · Cook 15 min · Total 1 hr 40 min · Makes 48 mini cheesecakes
Ingredients
- Pepper
- Sour cream
- Cream cheese
- Cream
- Cooking spray
Directions
- Preheat oven to 325 degrees .
- 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 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 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.