Mini Peppermint & Chocolate Chip Cheesecakes
1 cup chocolate wafer cookie crumbs - about 22 cookies
2 tablespoons sugar
2 tablespoons butter, melted
12 hard peppermint candies, divided
2/3 cup (5 oz.) block style fat-free cream cheese, softened
1/2 cup 1/3-less-fat cream cheese, softened
1/4 cup sugar
2 tablespoons flour
2 large egg whites
1 large egg
1 carton (8 oz.) sour cream
1/4 cup mini semisweet chocolate chips
1/4 teaspoon peppermint extract
1 cup frozen fat-free whipped topping; thawed
2 tablespoons chocolate sprinkles
Preheat oven to 325ºF.
To prepare crust, combine the first 3 ingredients in a small bowl. Press about 1-1/2 teaspoon crumb mixture into the bottom of each of 48 mini muffin cups coated with cooking spray. Bake at 325ºF for 5 minutes.
To prepare the filling, place 6 candies, fat-free cream cheese, and next 6 ingredients (fat-free cream cheese through sour cream) in a food processor; process until smooth. Stir in mini chips and peppermint extract. Divide the filling evenly among prepared crusts. Bake at 325ºF for 12 minutes or until done. Cool in pans on a wire rack for 30 minutes. Remove mini cheesecakes from pans, and cool completely. Top each mini cheesecake with 1 teaspoon whipped topping. Crush the remaining 6 candies; sprinkle the crushed candies and chocolate sprinkles over the cheesecakes.