Mini Peppermint Chocolate Cheesecakes

Mini Peppermint Chocolate Cheesecakes
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Nutritional Info
  • 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

View full nutritional breakdown of Mini Peppermint Chocolate Cheesecakes calories by ingredient
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From Cooking Light at From Cooking Light at
Number of Servings: 48


    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 spray

    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


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.

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