Peppermint Patty Mini Cheesecake Recipes

PEPPERMINT PATTY MINI CHEESECAKE

Steps:

• Line 20 muffin cups with cupcake liners.
• Add cookies to a food processor and grind until the cookies are fine crumbs.
• Add the sugar and melted butter.
• Process until combined..
• Spoon a rounded tablespoon into 20 cupcake liners, press firmly.
• A small juice glass is great for this.
• Beat cream cheese until creamy.
• Add sour cream, eggs, sugar and vanilla until well blended.
• Fold in baking chips.
• Spoon 1/4 cup filling.
• Bake at 325 degrees 15-20 minutes or until tops are set.
• Increase oven to 400 degrees.
• Make glaze.
• Mix together all ingredients.
• Once oven heats to 400 degrees top the cheese cakes with 1/2 tablespoon of glaze.
• Bake 5 minutes.
• Cool on the counter 1 hour.
• Leave cheese cakes in muffin cups and cool completely in refrigerator.
• Top with crushed peppermint candy.

INDIVIDUAL MINI PEPPERMINT CHEESECAKES

Steps:

• Set out 18 foil muffin or cupcake cups.
• Place 1 vanilla wafer in each cup and set aside.
• In a large bowl, beat cream cheese at high speed, using an electric mixer, until creamy.
• Add in sweetened condensed milk, 1 cup crushed candy, and food coloring; stir until well blended.
• Fold in 2 cups Cool Whip.
• Spoon mixture evenly into muffin cups.
• Cover and freeze for at least 2 hours or until firm.
• Top with remaining Cool Whip (I pipe it on top) and sprinkle crushed peppermint on top.