white chocolate peppermint mousse cheesecakes

Name: White Chocolate Peppermint Mousse Cheesecakes
Prep time: 30 min
Cook time: 25 min
Yield: 20
Cuisine: American
Ingredients: 1 1/2 cup(s) chocolate cookie crumbs; 2 tablespoon(s) butter, melted; 3 package(s) philadelphia cream cheese (8 oz. each); 1/2 cup(s) sugar; 2 - eggs; 2 tablespoon(s) sour cream; 2 tablespoon(s) flour; 3/4 cup(s) white chocolate chips; 1 teaspoon(s) shortening; 3/4 cup(s) andes peppermint crunch pieces, divided; 1 cup(s) cool whip + extra for tops; - mini chocolate cookies for decoration

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://insidebrucrewlife.com/2013/11/white-chocolate-peppermint-mousse-cheesecakes/

yield 20 serving(s)

prep time 30 Min

cook time 25 Min

method Bake

Ingredients For white chocolate peppermint mousse cheesecakes

1 1/2 c

chocolate cookie crumbs
2 Tbsp

butter, melted
3 pkg

philadelphia cream cheese (8 oz. each)
1/2 c

sugar
2

eggs
2 Tbsp

sour cream
2 Tbsp

flour
3/4 c

white chocolate chips
1 tsp

shortening
3/4 c

andes peppermint crunch pieces, divided
1 c

cool whip + extra for tops
mini chocolate cookies for decoration

How To Make white chocolate peppermint mousse cheesecakes

1
Stir together the cookie crumbs and melted butter. Spoon into 20 cupcake liners and press down. Set aside. Beat together 2 packages cream cheese and sugar until creamy. Add the eggs, sour cream, and flour and beat again.

2
Place the white chocolate chips and shortening in a bowl. Heat in the microwave for 30 seconds. Stir and repeat. Stir until creamy. Spoon into the cheesecake batter and beat again. Divide the batter into the 20 cupcake liners. Bake at 350* for 25 minutes. Remove from the oven and let cool completely in the cupcake tins.
3
In another mixing bowl, beat the remaining cream cheese. Melt the peppermint crunch pieces in the microwave. Stir into the cream cheese. Add the Cool Whip and beat again. Spoon the mousse onto the cheesecake cups. Press the extra peppermint crunch pieces onto the top. Refrigerate for a few hours. Serve with Cool Whip and mini cookies if desired. Makes 20 mini cheesecakes.
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