Peppermint Cheesecake Cups

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 drops Food coloring, red
  • 1/3 cup Granulated sugar
  • 1/4 tsp Peppermint extract
  • 12 tbsp Topping, nonfat whipped

• Snacks

  • 12 Famous chocolate wafers

• Dairy

  • 8 oz 1/3 less fat cream cheese, less fat
  • 1 5.3 oz container Vanilla greek yogurt, fat free

• Desserts

  • 3 Candy canes, mini

Found on emilybites.com

Ingredients

• 12 Famous Chocolate Wafers
• 8 oz 1/3 less fat cream cheese, softened to room temperature
• 5.3 oz container of fat free vanilla Greek yogurt (I used Dannon Light & Fit)
• 1/3 cup granulated sugar
• 1 large egg
• 1/4 – 1/3 teaspoon peppermint extract (or to taste)
• 3 drops red food coloring (optional)
• 12 tablespoons nonfat whipped topping (like Reddi Wip)
• 3 mini candy canes, crushed

Directions

• Preheat the oven to 375. Place cupcake liners into 12 cups of a standard sized muffin/cupcake tin and place a chocolate wafer in each liner (don’t worry if they don’t fit perfectly, just try to make them lay flat). In a large bowl, combine the cream cheese, yogurt, 1/3 cup of sugar, egg, extract and food coloring and mix together using an electric mixer until smooth and well combined. Spoon the mixture evenly on top of the wafers into the prepared liners and spread flat with a spatula or the back or a spoon. Bake for 15-16 minutes and remove from oven to cool. Once the cheesecake cups have cooled to room temperature, transfer the cheesecake cups to the refrigerator and chill for at least one hour. Before serving, top each cheesecake cup with a tablespoon of whipped topping and a sprinkling of crushed candy cane pieces.