Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light November 2001

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
4 dozen (serving size: 1 cheesecake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

54 calories; calories from fat 37%; fat 2.2g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.1g; protein 1.6g; carbohydrates 6.9g; fiber 0.2g; cholesterol 10mg; iron 0.2mg; sodium 62mg; calcium 15mg.
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