Mini Peppermint and Chocolate Chip Cheesecakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To cut this recipe in half, just omit the egg whites from the filling. Ingredients:
1 cup chocolate wafer crumbs (such as nabisco's famous chocolate wafers; about 22 cookies) |
2 tablespoons sugar |
2 tablespoons butter, melted |
cooking spray |
12 hard peppermint candies, divided |
2/3 cup (5 ounces) block-style fat-free cream cheese, softened |
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened |
1/4 cup sugar |
2 tablespoons flour |
2 large egg whites |
1 large egg |
1 (8-ounce) carton low-fat sour cream |
1/4 cup semisweet chocolate minichips |
1/4 teaspoon peppermint extract |
1 cup frozen fat-free whipped topping, thawed |
2 tablespoons chocolate sprinkles |
Directions:
1. Preheat oven to 325°.
2. To prepare crust, combine the first 3 ingredients in a small bowl. Press about 1 1/2 teaspoons crumb mixture into the bottom of each of 48 mini muffin cups coated with cooking spray. Bake at 325° for 5 minutes.
3. To prepare the filling, place 6 candies, fat-free cream cheese and the next 6 ingredients (fat-free cream cheese through sour cream) in a food processor; process until smooth. Stir in minichips and peppermint extract. Divide the filling evenly among prepared crusts. Bake at 325° for 12 minutes or until done. Cool in pans on a wire rack for 30 minutes. Remove mini cheesecakes from pans, and cool completely. Top each mini cheesecake with 1 teaspoon whipped topping. Crush the remaining 6 candies; sprinkle the crushed candies and chocolate sprinkles over the cheesecakes.
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