Mini Candy Cane Cheesecake
Immerse yourself in the empire of Mini Candy Cane Cheesecakes, where the timeless creaminess of cream cheese effortlessly melds with the kick of peppermint. Each morsel takes you on a voyage through a wonderland of tastes; beginning with a crispy chocolatey wafer crust moving to the silky and velvety center imbued with touches of vanilla and ending with an explosion of candy cane sprinkles. These adorable little treats, decorated with swirls of whipped cream and adorned with holiday joy are more, than desserts; they illustrate tradition and happiness entirely capturing the spirit of the holiday season in every nibble.
12 Servings
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
For those who love the festive charm of our Mini Candy Cane Cheesecakes but are navigating the gluten-free life, fear not! You can still bask in the joy of these holiday treats with a simple swap. Replace the chocolate wafer cookies with your favorite gluten-free chocolate cookies. Crush them just as you would the regular wafers, and follow the rest of the recipe as is.