Chocolate Peppermint No-Bake Mini Cheesecakes

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 Hershey's special dark chocolate cups
  • 1/2 tsp Peppermint extract
  • 3 tbsp Powdered sugar
  • 1 tsp Vanilla
  • 1 Whipped cream

• Dairy

  • 8 oz Cream cheese

• Desserts

  • 1 pkg Hershey's kisses candy cane mint candies

Found on momendeavors.com

Description

Ingredients

• 8oz cream cheese, softened
• 1 pkg Hershey’s Kisses Candy Cane Mint candies
• 3 TBSP powdered sugar
• 1 tsp vanilla
• ½ tsp peppermint extract
• Whipped cream
• Hersheys Special Dark chocolate cups, melted

Directions

• Remove approximately half of the Hershey’s Kisses Candy Cane Mint candies from the package (we used about 30) and unwrap. Melt candies in the microwave (in a microwave safe bowl).
• In a high-powered blender or electric mixer, combine the cream cheese and powdered sugar. Add in melted Hershey’s Kisses Candy Cane Mint candies and extracts. Mix until well-combined and creamy. Mixture will look light pink.
• Spoon the peppermint filling into each of your prepared chocolate cups (or other crust of your choice).
• Place in the refrigerator for a few hours to set.
• When ready to serve, top each cheesecake with a dollop of whipped cream, a Hershey’s Kisses Candy Cane Mint candy, and some crushed candy bits.
• ENJOY!