• 6c650ff543adb906fa3603b5e44bf548

Mini Peppermint And Chocolate Chip Cheesecakes

To cut this recipe in half, just omit the egg whites from the filling.

Prep
Cook
Serves 36people
Ingredients
crust
1
cup chocolate wafer crumbs (such as Nabisco's Famous Chocolate Wafers; about 22 cookies)
2
tbsp sugar
2
tbsp butter, melted
cooking spray
filling
12
hard peppermint candies, divided
2/3
cup (5 oz) block-style fat-free cream cheese, softened
1/2
cup (4 oz) 1/3-less-fat cream cheese, softened
1/4
cup sugar
2
tbsp flour
2
large egg whites
1
large egg
1
(8 oz) carton low-fat sour cream
1/4
cup semisweet chocolate minichips
1/4
tsp peppermint extract
1
cup frozen fat-free whipped topping, thawed
2
tbsp chocolate sprinkles
Directions
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, fat-free cream cheese and the next 6 ingredients (fat-free cream cheese through sour cream) in a food processor; process until smooth. Stir in minichips and peppermint extract. 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.
4.
Top each mini cheesecake with 1 teaspoon whipped topping. Crush the remaining 6 candies; sprinkle the crushed candies and chocolate sprinkles over the cheesecakes.

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