Mini Peppermint and Chocolate Chip Cheesecakes

Becky Luigart-Stayner; Jan Gautro

To cut this recipe in half, just omit the egg whites from the filling.

Yield: 4 dozen (serving size: 1 cheesecake)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 37%
  • Fat: 2.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.6g
  • Carbohydrate: 6.9g
  • Fiber: 0.2g
  • Cholesterol: 10mg
  • Iron: 0.2mg
  • Sodium: 62mg
  • Calcium: 15mg

Ingredients

  • Crust:
  • 1 cup chocolate wafer crumbs (such as Nabisco's Famous Chocolate Wafers; about 22 cookies)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • Cooking spray
  • Filling:
  • 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

Preparation

  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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