Thursday, December 7, 2017

Peppermint White Chocolate Cheesecakes - Individual

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I made these last year for the holidays and they are amazing!

This year I'm ACTUALLY going to try and get a head start on holiday baking recipes so I'll be posting them through the next two months along with Fall recipes.

I'm a sucker for cheesecake.

It has to be one of my favorite desserts, but who wants to take hours of quiet time and water baths to get a delicious cheesecake?  Not me!

Well now you don't have to.

In the time it takes to make a traditional cake you can have six perfect individual cheesecakes ready to eat.

Here's what you need:

for the crust
3/4 cup graham cracker crumbs
2 Tbs. sugar
3 Tbs. butter, melted

for the filling
8 oz. cream cheese, at room temperature
1 egg, at room temperature
1/2 cup sugar
1 Tbs. flour, all purpose
35 Candy Cane Kisses, unwrapped and melted in the microwave

Preheat oven to 325 degrees.

Line a baking sheet with 6 Jumbo Silicone baking liners and set aside.

In a bowl mix the graham cracker crumbs and sugar then add the melted butter and mix well.
Fill the baking cups evenly and press firmly to pack the crust.
Bake for 5 minutes then remove from oven and set aside.
In another bowl beat the cream cheese until smooth.
Add the sugar and beat until smooth.
Add the egg and mix well.
Melt the kisses in the microwave at 30 second intervals, stirring after each, until just melted.
Stir well and the residual heat will continue to melt the kisses.
Stir into the cream cheese mixture until well blended.
Add the flour and mix well.
Divide into the 6 liners evenly.
Bake for 24 - 28 minutes or until set.
Chill for at least 2 hours before serving.
Serve with fresh whipped cream and shaved peppermint kisses.


Serves 6

Here's the handy printable - Peppermint White Chocolate Cheesecakes

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