white chocolate peppermint cheesecake bites

How To Make white chocolate peppermint cheesecake bites

• Step 1
  Preheat oven to 325°F if using a 24 cup mini muffin pan.
• Step 2
  Mix crumbs, 1/4 cup of the sugar and the melted butter. Spray pan with nonstick cooking spray. Scoop about half a spoonful of the the crumb mixture into each mini muffin cup; press firmly using the bottom of a shot glass or similar object. Bake approximately 8 minutes.
• Step 3
  Beat 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 peppermint extract. Fill each cup by transferring cheesecake mixture to a gallon size ziploc bag and cutting one of the corners.
• Step 4
  Bake 27 - 28 minutes or until set; cool completely before removing from pan. Use a knife to carefully pop out the bites from the pan. Refrigerate at least 4 hours or overnight.
• Step 5
  Top with the cool whip and chopped Andes mints. Store in refrigerator.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!