White Chocolate Peppermint Cheesecake Bites
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- 1 1/4 c
- graham cracker crumbs
- 3/4 c
- sugar, plus
- 1/4 c
- sugar, divided
- 5 Tbsp
- butter, melted
- 3 pkg
- (8 ounce) cream cheese, softened
- white chocolate baking squares, melted
- 1/2 tsp
- peppermint extract
- (8 ounce) container cool whip
- bag andes red & white mints, chopped
1PREHEAT oven to 325°F if using a 24 cup mini muffin pan.
2MIX crumbs, 1/4 cup of the sugar and the melted butter; Spray pan with nonstick cooking spray; press graham cracker crumbs very firmly onto bottom of each cup. Bake 8 - 10 minutes.
3BEAT cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate and the extract; pour over crust. (I use a gallon sized ziploc bag or pastry bag to fill the cups more easily.)
4BAKE 28 - 30 minutes or until center is almost set; cool completely before removing from pan. Refrigerate 4 hours or overnight.
5Top with the whipped topping and chopped Andes mints. Store leftover cheesecake in refrigerator.