She's great at coming up w/ new bakery goods!
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- 18 small
- chocolate wafer cookies
- 8 oz pkgs cream cheese, softened
- 2 large
- 1/2 c
- powdered sugar
- 1 c
- crushed candycanes
- 8 oz pkg frozen whipped topping, thawed
- mini candycanes
1Heat oven to 350. Line 18 regular sized muffin tins w/ liners. Place a cookie wafer in bottom of each liner.
2In lg bowl, w/ mixer on medium, beat cream cheese, eggs and powdered sugar until fluffy. Stir in crushed candycanes. Spoon filling evenly into each liner.
3Bake 22-25 min, or until set. Cover loosely and chill 2 hrs. Top each cheesecake w/ a dollop of whipped topping. Stick a mini candycane into middle of whipped topping.