Zutaten für Individual Mini Peppermint Cheesecakes
- Vanilla Wafers
- 16 ounces (two 8-ounce packages) cream cheese
- 14 ounces (one can) sweetened condensed milk
- Peppermint Candy
- Red Food Coloring
- 2 cups Cool Whip, thawed
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Zubereitung von Individual Mini Peppermint Cheesecakes
- Set out 18 foil muffin or cupcake cups.
- Place 1 vanilla wafer in the bottom of each cup and set aside.
- In a large bowl, beat 16 ounces (two 8-ounce packages) of cream cheese at high speed with an electric mixer until completely smooth and creamy.
- Add 14 ounces (one can) of sweetened condensed milk, 1 cup crushed peppermint candy, and a few drops of red food coloring (adjust to your desired intensity).
- Beat until thoroughly combined and smooth.
- Gently fold in 2 cups of thawed cool whip.
- Evenly spoon the mixture into the prepared muffin cups.
- Cover and freeze for at least 2 hours, or until completely firm.
- Before serving, top each mini cheesecake with a dollop of remaining cool whip and sprinkle with crushed peppermint candy.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
59g
Fat
35g
Carbs
6g