This is for all our peppermint (and cheesecake!) lovers. Mini cheesecakes on top of a Oreo cookie crust topped with peppermint infused Cool Whip.  Inside Bru Crew Life makes me wish it was Christmas all over again.  Sort of.  But maybe these cheesecake cupcakes can just bring back pepperminty Christmas memories. Or wait, maybe these would make a perfect Valentine’s Day treat!

White Chocolate Peppermint Mousse Cheesecakes

Makes about 20 mini cheesecakes

Ingredients

 1 1/2 cups chocolate cookie crumbs
2 Tablespoons butter, melted
3 packages PHILADELPHIA cream cheese (8 oz. each)
1/2 cup sugar
2 eggs
2 Tablespoons sour cream
2 Tablespoons flour
3/4 cup white chocolate chips
1 teaspoon shortening
3/4 cup Andes peppermint crunch pieces, divided
1 cup Cool Whip + extra for tops
mini chocolate cookies for decoration

Instructions

  1. Stir together the cookie crumbs and melted butter. Spoon into 20 cupcake liners and press down. Set aside.
  2. Beat together 2 packages cream cheese and sugar until creamy. Add the eggs, sour cream, and flour and beat again.
  3. 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.
  4. 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.

Notes

*If you cannot find the peppermint crunch pieces, use white chocolate chips, a 1/2 teaspoon peppermint extract, and pink food coloring for the mousse.