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!

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.

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!

Related posts:

cookies and creme mini cheesecake; mint chocolate chip meringues; countdown to new year’s: chocolate tart; mint cheesecake brownie cups; mint chocolate chip cookies;