Mini Peppermint Cheesecake Recipe

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• 1 1/4 cups crushed chocolate cookie crumbs (I used chocolate teddy grahams)
  Ingredient note

  Source: 1 1/4 cups crushed chocolate cookie crumbs (I used chocolate teddy grahams)
• 3 Tablespoons butter (, melted)
  Ingredient note

  Source: 3 Tablespoons butter (, melted)
• 1 Tablespoon + 3/4 cup granulated sugar
  Ingredient note

  Source: 1 Tablespoon granulated sugar; Source: 3/4 cup granulated sugar
• 16 ounces cream cheese (, at room temperature)
  Ingredient note

  Source: 16 ounces cream cheese (, at room temperature)
• 2 each large eggs
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  Source: 2 large eggs
• 1/4 cup sour cream
  Ingredient note

  Source: 1/4 cup sour cream
• 3 Tablespoons + 1 cup heavy cream
  Ingredient note

  Source: 3 Tablespoons heavy cream; Source: 1 cup heavy cream
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
  Ingredient note

  Source: 1 teaspoon peppermint extract
• 20 each Hershey’s candy cane kiss candies (, chopped)
  Ingredient note

  Source: 20 Hershey’s candy cane kiss candies (, chopped)
• 1 each drop pink or red food coloring (, optional)
  Ingredient note

  Source: 1 drop pink or red food coloring (, optional)
• 2 Tablespoons powdered sugar
  Ingredient note

  Source: 2 Tablespoons powdered sugar
• 12 each Hershey’s candy cane kiss candies
  Ingredient note

  Source: 12 Hershey’s candy cane kiss candies

1. Preheat the oven to 350°F. Prepare a cupcake tin by lining with paper liners or a mini cheesecake pan by spraying with cooking spray. In a small bowl, whisk together the cookie crumbs, melted butter and 1 Tablespoon sugar. Spoon 1-2 Tablespoons of the cookie mixture into each well of the cupcake tin and press down to form a crust. Bake 5 minutes in the preheated oven, then remove.
2. While the crust is baking, in a large bowl or the bowl of a stand mixer, beat together the sugar and cream cheese until light and fluffy. Beat in the eggs, sour cream, 3 Tablespoons heavy cream, vanilla, peppermint extract and food coloring until smooth. Gently fold in the chopped candies. Spoon the cheesecake filling into the wells of the muffin tin, filling nearly full. Bake 20-25 minutes, or until they only jiggle slightly when you move the pan. The cheesecakes will dome while cooking and then flatten as they cool.
3. Allow the cheesecakes to cool to room temperature, then refrigerate one hour until chilled. Once they are chilled, beat the heavy cream until light and fluffy. Add the powdered sugar and beat until smooth. Top each cheesecake with a dollop of whipped cream, then place a candy cane kiss on top. Enjoy!