Mini Candy Cane Cheesecake
Everybody is getting ready for Christmas and with how hectic the year has been, we could all use a fresh new dessert to try. This Mini Candy Cane Cheesecake will be a great dish to share with your friends and family. With how amazing this dessert is, it may become a favorite in your household.
Servings: 12
Ingredients
Graham Cracker Crust Ingredients
- ¾ C graham cracker crumbs
- 1 ½ tbsp sugar
- ¼ C unsalted butter melted
Cheesecake Filling
- 2 - 8 oz cream cheese softened
- ½ C sugar
- ½ C sour cream
- ¾ tsp pure peppermint extract
- ⅛ tsp kosher salt
- 2 large eggs
- 1 C crushed peppermint candy
Fresh Whipped Cream
- 1 C heavy whipping cream
- ½ C powdered sugar
- 1 tsp pure vanilla extract
- 1 large piping bag with star tip
- ¾ C crushed peppermint candy
- Mini candy canes for topping
Instructions
- Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
- Using a medium bowl, combine all ingredients and mix until combined
- Using a tablespoon, scoop the crust into the cupcake liners
- Using a flat bottomed round cup, press the cup into the crust to make a firm crust
- Set aside
- Using a hand mixer, beat together the sugar and cream cheese until combined and smooth
- Beat in the sour cream, peppermint and salt until combined
- Beat in 1 egg at a time until combined
- Fold in ½ C of the crushed peppermint candy
- Scoop 2 ½ tbsp of the cheesecake mixture into the crust
- Sprinkle some more of the crushed peppermint candy on top
- Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form
- Allow the cheesecakes to cool for a few hours in the fridge
- Using a medium bowl, beat together all ingredients until stiff peaks form
- Scoop into the piping bag
- Pipe dollops on top of the cheesecakes
- Sprinkle some of the crushed peppermint candy on top and place a mini candy cane on top
- Enjoy!