Real Recipes From Real Home Cooks ®

candy cane cheesecake cupcakes

Recipe by
Pat Duran
Las Vegas, NV

These minty cheesecake bites will be the hit of dinner party..Just enough to wet your dessert appetite after the big meal! NOTE: other crusher hard candy can be used- such as butterscotch hard candy,or butterrum or any life saver candies...

yield 18 serving(s)
prep time 5 Min
cook time 25 Min
method Bake

Ingredients For candy cane cheesecake cupcakes

  • 18
    chocolate wafer cookies
  • 24 oz
    softened cream cheese
  • 2 lg
  • 1/2 c
    powdered sugar
  • 1 c
    crushed candy canes or peppermint disks

How To Make candy cane cheesecake cupcakes

  • 1
    Heat oven to 350^. Place cupcake liners in regular size muffin tins. Place a chocolate wafer in bottom of each paper liner.
  • 2
    In a large mixer bowl,beat cream cheese, eggs and powdered sugar on medium until creamy. Stir in crushed candy. Mix in gently.
  • 3
    Spoon mixture evenly into the paper liners and bake for 22 to 25 minutes;test with wooden toothpick. Cool completely, then cover loosely and chill for at least 3 hours before serving. Ilike to leave over-night.
  • 4
    When ready to serve top with a dollop of whipped cream and a mini candy cane.