Chocolate-Peppermint Mini Cheesecakes - Kraft Recipes Top
Comida Kraft
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Chocolate-Peppermint Mini Cheesecakes

Prep Time
Total Time

12 servings

White chocolate and peppermint are at it again—this time in adorable mini cheesecakes baked in glass jars.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Combine cookie crumbs and butter; press onto bottom of 12 (4-oz.) ovenproof glass jars. Place in shallow pan.
  • Beat cream cheese, sugar and extract in large bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Stir in white chocolate; pour over crusts.
  • Bake 20 to 25 min. or until centers of cheesecakes are almost set. Cool. Refrigerate 4 hours.
  • Melt bittersweet chocolate as directed on package; drizzle over cheesecakes. Sprinkle with crushed candy.

Special Equipment Needed

Size Wise

With their built-in portion control, these luscious cheesecakes make great treats.

How to Bake in a Springform Pan

Heat oven to 325ºF. Prepare crumb mixture as directed; press onto bottom of 9-inch springform pan. Bake 10 min. Prepare cheesecake batter as directed; pour over crust. Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Continue as directed.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 410
Total fat 28g
Saturated fat 16g
Cholesterol 130mg
Sodium 310mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 28g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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