Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/2 tsp peppermint extract
- Crushed candy canes for topping
- Graham cracker crusts or mini cups
Instructions
- In a mixing bowl, beat the cream cheese until smooth.
- Add powdered sugar and vanilla extract, mix until combined.
- In another bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream and peppermint extract into the cream cheese mixture.
- Spoon or pipe the mixture into graham cracker crusts or mini cups.
- Refrigerate for at least 2 hours to set.
- Before serving, top with crushed candy canes.
Notes
Keep cream cheese at room temperature for easy mixing. Whip cream to firm peaks and be gentle when folding to maintain airiness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 12g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg