Real Recipes From Real Home Cooks ®

candycane cheesecakes

★★★★★ 1
a recipe by
sherry monfils
worcester, MA

My daughter first made these just recently and i fell in love w/ them. She's great at coming up w/ new bakery goods!

★★★★★ 1
serves 18
prep time 15 Min
cook time 25 Min

Ingredients For candycane cheesecakes

  • 18 sm
    chocolate wafer cookies
  • 3
    8 oz pkgs cream cheese, softened
  • 2 lg
  • 1/2 c
    powdered sugar
  • 1 c
    crushed candycanes
  • 1
    8 oz pkg frozen whipped topping, thawed
  • 18
    mini candycanes

How To Make candycane cheesecakes

  • 1
    Heat oven to 350. Line 18 regular sized muffin tins w/ liners. Place a cookie wafer in bottom of each liner.
  • 2
    In 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.
  • 3
    Bake 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.

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