Mini Candy Cane Cheesecake – Introducing the holiday delight; Mini Candy Cane Cheesecake! This dessert is a blend of chocolate, creamy cheese and a touch of peppermint – the perfect combination to brighten up your holiday season. Each miniature treat is bursting with flavors making it an irresistible addition, to your dessert table.
I still remember the first time I prepared these Mini Candy Cane Cheesecakes. It was a chilly evening in December. I wanted to create something special for my family. As I mixed the cheese with vanilla yogurt. Added a hint of peppermint the kitchen filled with the delightful scent of holiday cheer. When my husband and child took their bites their eyes sparkled with joy. It was truly magical; we had found our new family favorite!
What makes this Mini Candy Cane Cheesecake truly special?
What sets apart these Mini Candy Cane Cheesecakes? Firstly their bite-sized nature makes them ideal for gatherings – easy to serve. Just the right portion size for indulging without going. The combination of a chocolate wafer base, with peppermint-infused cheesecake creates a contrast that tantalizes your taste buds. Lastly the crushed candy cane topping gives them a festive look that will be loved by everyone.
What You Need To Make This Mini Candy Cane Cheesecake Recipe?
Chocolate Wafer Cookies: Think of these as the unsung heroes of our cheesecakes. They lay the groundwork with their rich, deep chocolate flavor. Make sure they’re finely crushed – it’s almost therapeutic, crushing them into the perfect base for our mini delights.
Cream Cheese: This is the heart of our cheesecake. Opt for full-fat cream cheese to achieve that luxuriously creamy and smooth texture. It’s like the comforting hug of an old friend – familiar and heartwarming.
Vanilla Yogurt: Here’s our secret twist! Vanilla yogurt adds a lovely tang and a hint of vanilla, which complements the cream cheese beautifully. It’s like adding a dash of sunshine to a cloudy day – subtle yet uplifting.
Sugar: Sweet, but not too sweet. We’re just adding enough sugar to balance the tang of the cream cheese and yogurt. It’s like a sweet whisper in this symphony of flavors.
Egg: Our binding promise – it holds everything together, giving our cheesecake that classic, slightly dense texture. It’s the silent guardian of our cheesecake’s structure.
Peppermint Extract: This is where the magic happens! A little goes a long way. It’s the burst of festive cheer, bringing in the holiday spirit with every bite.
Red Food Coloring: This is for a touch of whimsy and wonder. Just a few drops, and you’ll see swirls of festive red dancing through the cheesecake. It’s like painting with flavors!
Whipping Cream: Our crowning glory! Light, airy, and oh-so-decadent. It adds a cloud-like finish to each mini cheesecake, like a fluffy snowcap on a winter day.
Mini Candy Canes: The final touch of joy! Crushing them releases all the childhood memories of holidays past. They add a delightful crunch and a burst of peppermint, like the sparkle of holiday lights.
Steps To Make Mini Candy Cane Cheesecake:
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Step 1: Preheat your oven to 375°F. Embrace the warmth as it fills your kitchen.
Step 2: Line your cupcake pan with festive liners.
Step 3: Take your crushed chocolate wafers and divide them equally into the liners, laying the foundation of what’s to come.
Step 4: In your electric mixer, blend the cream cheese, yogurt, sugar, egg, peppermint extract, and food coloring. Watch as the ingredients come together in a harmonious mix.
Step 5: Gently pour the mixture into the cups, filling each about three-quarters full.
Step 6: Bake for a magical 15 minutes. Then, let them cool on a wire rack, absorbing the room’s ambiance.
Step 7: Patience is key – freeze them for at least one hour.
Step 8: Before serving, let them thaw for 15 minutes, a small wait for a big reward.
Step 9: Finish with a flourish of whipping cream and a sprinkle of crushed candy canes. It’s like adding a little holiday cheer on top!
Tip:
When you’re adding the peppermint extract, to your cheesecake mix it’s important to be mindful of its strength. Peppermint extract can have quite a taste. If you use too much it might overpower all the other flavors. So my suggestion is to start with an amount, even less, than what the recipe suggests. After blending everything take a taste. See if you want a stronger peppermint flavor. This way you’ll make sure that the peppermint complements the flavors in your Mini Candy Cane Cheesecakes without taking over. Remember, it’s always easier to add extract on if needed rather than trying to fix a batter that’s become overly minty!
Frequently Asked Questions:
Can I make these cheesecakes ahead of time?
Of course! You can definitely prepare them a day ahead which will help you feel more relaxed during your party preparations.
Is there a substitute for peppermint extract?
While peppermint extract gives that holiday flavor you can also use vanilla extract, for a milder taste.
How do I store the leftovers?
To keep them fresh and delicious simply store the cheesecakes in an airtight container in the refrigerator. They will stay good for, up to 3 days!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mini Candy Cane Cheesecake
Ingredients
- 12 chocolate wafer cookies crushed
- 1 package 8 ounces cream cheese
- 1 container 5.3 ounces vanilla yogurt
- ⅓ c sugar
- 1 large egg
- ¼ tsp peppermint extract
- 4 to 5 drops red food coloring
- 1 can whipping cream
- 5 mini candy canes crushed
Instructions
- Preheat your oven to 375°F (190°C).
- Take a cupcake pan. Line it with cupcake liners.
- Evenly distribute the chocolate wafer cookies, into the liners to create a base.
- In a mixing bowl blend together the cream cheese, vanilla yogurt, sugar, egg, peppermint extract and red food coloring until you achieve a smooth consistency.
- Fill each cupcake liner three-quarters with the cheesecake mixture.
- Bake, for 15 minutes. Then remove from the oven. Allow them to cool down to room temperature.
- Place the cheesecakes in the freezer for one hour.
- When you're ready to serve them let them thaw for 15 minutes.
- Add a dollop of whipping cream on top of each cheesecake. Sprinkle some candy canes as a final touch. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
