Peppermint Patty Mini Cheesecakes - Lady Behind The CurtainPeppermint Patty Mini Cheesecakes - Lady Behind The Curtain

If you love peppermint patty candy then you are going to love these creamy peppermint patty mini cheesecakes.  Packed with crunchy white chocolate peppermint bits make these mini cheesecakes very festive and DELICIOUS!

Peppermint Patty Mini Cheesecake

Preparation 35 minutes 2017-12-16T00:35:00+00:00 Cook Time 25 minutes 2017-12-16T00:25:00+00:00 Serves Makes 20 Mini Cheesecakes     adjust servings

Ingredients

For the Crust

  • 1-1/3 cups chocolate Teddy Graham Cookie crumbs (about a 10 ounce box)
  • 2 tablespoons granulated sugar
  • 4 tablespoons butter, melted

For the Filling

  • 1 - 8 ounce cream cheese, room temperature
  • 24 ounce sour cream
  • 2/3 cup granulated sugar
  • 2 eggs
  • 3 teaspoons vanilla
  • 1 cup Andes peppermint crunch baking chips

For the Glaze

  • 1 - 8 ounce sour cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla

For the Topping

  • crushed peppermint candy

Instructions

    For the Crust:

    1. Line 20 muffin cups with cupcake liners.

    TIP - to help with the cheesecake sticking double line the muffin cups.

    1. Add cookies to a food processor and grind until the cookies are fine crumbs.
    2. Add the sugar and melted butter.
    3. Process until combined..
    4. Spoon a rounded tablespoon into 20 cupcake liners, press firmly.
    5. A small juice glass is great for this.

    For the Filling:

    1. Beat cream cheese until creamy.
    2. Add sour cream, eggs, sugar and vanilla until well blended.
    3. Fold in baking chips.
    4. Spoon 1/4 cup filling.
    5. Bake at 325 degrees 15-20 minutes or until tops are set.
    6. Increase oven to 400 degrees.
    7. Make glaze.

    For the Glaze:

    1. Mix together all ingredients.
    2. Once oven heats to 400 degrees top the cheese cakes with 1/2 tablespoon of glaze.

    TIP - Put the glaze on all the cupcakes, then go back and using the back of your tablespoon spread out the glaze. The heat from the cupcakes has heated the glaze enough to make it easier to spread.

    1. Bake 5 minutes.
    2. Cool on the counter 1 hour.
    3. Leave cheese cakes in muffin cups and cool completely in refrigerator.
    4. Top with crushed peppermint candy.

    Recipe Notes

    This is a LBC original!

    This recipe is from Lady Behind The Curtain

    Christmas-thank-you


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