To cut this recipe in half, just omit the egg whites from the filling.
1 cup chocolate wafer crumbs (such as Nabisco's Famous Chocolate Wafers; about 22 cookies)
2 tablespoons sugar
2 tablespoons butter, melted
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
How to Make It
Preheat oven to 325°.
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.
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.
This is so yummy! I made some alterations, I only used block style cream cheese. The cream cheese was a blend of greek yogurt. I used real sugar for the crust w/ the extra tbsp of butter. Truvia sugar blend in the filling. Wheat flourand made sure to cook them for at least 17mins. My family loved it!
Delicious eaten in one bite! Just the right amount of peppermint, tangy cheesecake filling, and chocolatey sprinkles and crust. I too found that the crust stayed very crumbly however, and would use an extra tablespoon butter to bind together. Made 48; the cheesecakes set perfectly after 12 minutes.
Mine turned out to be a big goopy mess, even though I followed the recipe exactly. The wafer crust crumbled when I took them out of the muffin pan. I don't think the cheesecake part was done enough either. I am chocolate-peppermint addict but the taste just wasn't good enough to try this recipe again.
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