Best 3 Individual Mini Peppermint Cheesecakes Recipes

MINI CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
• In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
• Fill each baking cup 2/3 full with cream cheese mixture.
• Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

INDIVIDUAL MINI PEPPERMINT CHEESECAKES

Steps:

• Set out 18 foil muffin or cupcake cups.
• Place 1 vanilla wafer in each cup and set aside.
• In a large bowl, beat cream cheese at high speed, using an electric mixer, until creamy.
• Add in sweetened condensed milk, 1 cup crushed candy, and food coloring; stir until well blended.
• Fold in 2 cups Cool Whip.
• Spoon mixture evenly into muffin cups.
• Cover and freeze for at least 2 hours or until firm.
• Top with remaining Cool Whip (I pipe it on top) and sprinkle crushed peppermint on top.

INDIVIDUAL MINI CHEESECAKES

Steps:

• Bring cream cheese to room temperature.
• In food processor beat all ingredients 15 minutes.
• Heat oven to 200ºF.
• Fill individual ramekin bowls (6 oz.) to make 12 servings.
• Fill an ovensafe dish with water and place on lowest rack in oven.
• Place ramekin bowls on cookie sheet and place on next rack up.
• Bake at 200ºF for 1 hour.
• Turn oven off.
• Leave cheesecake in oven for another hour.
• Remove from oven and let cool.
• Place in large Zip-Lock bags and store in refrigerator, will keep up to 3 weeks.