peppermint mini cheesecake;

I’m finishing up this four part series for you in lieu of a Friday review post!  But I know you’re all dying to hear about more cheesecakey goodness.

I know, I know.  It’s a little early for the Christmas/holiday recipes, but honestly, I just wanted to use these adorable candy cane sprinkles that I got at the Bloomsburg Fair (see my review of the Bloomsburg Fair in a previous post).  Plus I figured I’d get a head start and tuck away a recipe or two that I know are up to par for the holidays!

Preparing crusts for mini cheesecakes @


When it does get to be holiday time, specifically when costco has those giant tubs of peppermint bark, I might need to try this again and mix in some bark shavings throughout the cheesecake!  I will continue to adjust the peppermint extract in these.  It was a touch overpowering at first, so I adjusted the recipe.  Too much peppermint extract makes for a less-enticing cheesecake, I’ll say.  You really just want enough to get the flavor, but not too much.

Mixing peppermints into filling for Peppermint Mini Cheesecake @

You can also go the mint chocolate chip route, and use some mini chocolate chips and some green food coloring for that classic look.  This is a perfect swap out if you’re going less for the “Christmas” vibe, and just want a regular ol’ mint cheesecake.  If you’re a fan of mint cheesecake, also check out my mint cheesecake brownie cups!  The recipe is a little messy in that the brownie often spills over, but I guarantee that it’s yummy as all heck!

Check out the other three in this mini cheesecake series: Dulche de Leche Mini Cheesecake, Cookies and Creme Mini Cheesecake, and Strawberry Swirl Mini Cheesecake!

Peppermint Mini Cheesecake @


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