Description
Creamy, delightful cheesecakes infused with peppermint flavor, topped with light whipped cream and Andes Peppermint Crunch.
Ingredients
Scale
- 1 cup cold heavy whipping cream
- 1 ½ cups white chocolate chips
- ½ teaspoon peppermint extract
- ½ cup chopped Andes Peppermint Crunch
- 2 tablespoons unsalted butter, melted
- 1 cup crushed graham crackers
- 2 cups cream cheese, softened
Instructions
- Start by preparing the crust.
- Preheat the oven to 325°F (160°C).
- In a large mixing bowl, beat the cream cheese until smooth.
- Melt the white chocolate chips.
- Fold in the whipped cream and peppermint extract.
- Add the chopped Andes Peppermint Crunch to the mixture.
- Spoon the cheesecake filling into lined muffin tins.
- Bake for about 15-20 minutes.
- Chill the cheesecakes in the refrigerator for at least 4 hours or overnight.
- Top with whipped cream and additional Andes Peppermint Crunch before serving.
Notes
- For a stronger peppermint flavor, increase the peppermint extract.
- Ensure the cream cheese is at room temperature for easier mixing.
- These cheesecakes can be made a day in advance for best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg