Mini Peppermint Chocolate Cheesecakes
- Minutes to Cook:
- Number of Servings: 48
Ingredients
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 Cooking sprayFor 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
1. Preheat oven to 325°.
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.
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.
Nutritional Info 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