Happy Holidays: Candy Cane White Chocolate Mini Cheesecakes

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3/4 cup Sugar
  • 1 tsp Vanilla
  • 1 1/4 cup White chocolate chips

• Bread & Baked Goods

  • 18 Foil muffin liners

• Snacks

  • 18 Vanilla wafer cookies

• Dairy

  • 2 8oz cream cheese
  • 1 (8oz neufchatel cream cheese

• Desserts

  • 1 1/4 cup Candy canes, mini

Found on tatertotsandjello.com

Description

Ingredients

• 18 vanilla wafer cookies
• 2 (8oz) cream cheese, softened
• 1 (8oz) neufchâtel cream cheese, softened
• ¾ C sugar
• 3 eggs
• 1 tsp vanilla
• 1¼ C white chocolate chips, divided
• 1¼ C crushed mini candy canes, divided
• 18 foil muffin liners
• 18 vanilla wafer cookies
• 2 (8oz) cream cheese, softened
• 1 (8oz) neufchâtel cream cheese, softened
• ¾ C sugar
• 3 eggs
• 1 tsp vanilla
• 1¼ C white chocolate chips, divided
• 1¼ C crushed mini candy canes, divided
• 18 foil muffin liners

Directions

• Preheat oven to 350 degrees.
• Place foil liners in 2 muffin pans.
• Place 1 vanilla wafer in the bottom of each cup.
• Beat cream cheese until smooth, add sugar, eggs, and vanilla; just until incorporated.
• Dont over beat.
• Gently stir in ¾ C chocolate chips and ¾ candy cane pieces.
• Fill each cup ¾ of the way full.
• Bake 20-25 minutes or until almost set.
• Remove from oven; let cool 5 minutes on rack and then remove from pan.
• Once cool cover and refrigerate for 3 hours.
• Before serving; place remaining chocolate chips in a microwave safe bowl, microwave for 15 seconds, stir, 15 more seconds, stir, repeat again if necessary until smooth.
• Place 1 tsp crushed candy cane in the center of each cheesecake, use a fork to drizzle white chocolate back and forth over the tops.
• Enjoy!
• * to crush candy canes, remove wrappers, place in gallon freezer bag, hit with the back of a metal spoon.
• Preheat oven to 350 degrees.
• Place foil liners in 2 muffin pans.
• Place 1 vanilla wafer in the bottom of each cup.
• Beat cream cheese until smooth, add sugar, eggs, and vanilla; just until incorporated.
• Dont over beat.
• Gently stir in ¾ C chocolate chips and ¾ candy cane pieces.
• Fill each cup ¾ of the way full.
• Bake 20-25 minutes or until almost set.
• Remove from oven; let cool 5 minutes on rack and then remove from pan.
• Once cool cover and refrigerate for 3 hours.
• Before serving; place remaining chocolate chips in a microwave safe bowl, microwave for 15 seconds, stir, 15 more seconds, stir, repeat again if necessary until smooth.
• Place 1 tsp crushed candy cane in the center of each cheesecake, use a fork to drizzle white chocolate back and forth over the tops.
• Enjoy!
• * to crush candy canes, remove wrappers, place in gallon freezer bag, hit with the back of a metal spoon.