- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 44.8
- Total Fat: 1.0 g
- Cholesterol: 1.5 mg
- Sodium: 58.2 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 0.2 g
- Protein: 1.6 g
Mini Peppermint Chocolate CheesecakesSubmitted by: BARBIEGIRL16
IntroductionFrom Cooking Light at MyRecipes.com. From Cooking Light at MyRecipes.com.
For the Crust:
1 Cup Chocolate Wafer Crumbs (such as Nabisco's Famous Chocolate Wafers; about 22 cookies)
2 Tablespoons Splenda
2 Tablespoons Brummel & Brown, Melted
For the Filling:
12 Hard Peppermint Candies, Divided
9 Oz. Block-Style fat-free cream cheese, softened
1/4 Cup Splenda
2 Tablespoons flour
6 Tbsp. Egg Beaters
1 (8-ounce) Carton FF Sour Cream
1/4 Cup Semisweet Chocolate Minichips
1/4 Teaspoon Peppermint Extract
1 Cup Cool Whip Free, Thawed
2 Tablespoons Chocolate Sprinkles
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 and fat-free cream cheese, Splenda, Flour, Egg Beaters, and Sour cream in a food processor; process until smooth. Stir in minichips and peppermint extract.
4. 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.
5. Top each mini cheesecake with 1 teaspoon whipped topping. Crush the remaining 6 candies; sprinkle the crushed candies and chocolate sprinkles over the cheesecakes.
Number of Servings: 48
Recipe submitted by SparkPeople user BARBIEGIRL16.