Peppermint Crunch Mini Cheesecakes

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Peppermint crunch mini cheesecakes burst with flavor from tiny bits of candy throughout. Make this recipe for a tasty seasonal treat!

Servings:

Prep Time10

Cook Time22

Total Time32

Preheat oven to 325°F and line a cupcake pan with cupcake liners.
Using a medium bowl, add all ingredients for the crust 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 1/2 cup of the crushed peppermint candy.
Scoop 2 1/2 tablespoon 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!