White Chocolate Peppermint Mini Cheesecakes

Silky and smooth with a touch of peppermint, these mini cheesecakes are dainty yet flavorful. Each bite is heaven. The peppermint oil gives off a refreshing minty flavor and the crunch of the candy canes adds a wonderful texture and aroma. It's like an explosion of minty, white chocolaty goodness in every bite. And the pretzel crust, there really isn't a better crust in my opinion. It brings everything together with a lovely hint of saltiness.

I'm planning on taking these delectable treats to a Holiday party this Saturday. I think they'll win the hearts of all the guests, young or old. Simple to make and portable. And just because they're mini cheesecakes doesn't stop you from eating just one. In fact, one doesn't cut it. If you're like me, anything mini calls for easy access eating. No mess, no slicing or plates to clean, just two bites is all it takes. Okay maybe three. Four?

Printable Recipe
Ingredients
White Chocolate Peppermint Cheesecake Batter
12 oz Philadelphia Cream Cheese, Room temperature
8 oz Créme Fraîche, Room temperature
1/2 Cup Sugar
2 Eggs
1 tsp Vanilla Extract
1 tsp Peppermint Oil
1/3 Cup Heavy Cream
2 Four oz Ghirardelli White Chocolate Bars
2 tbsp Heavy Whipping Cream
Mini Peppermint Candy Canes

Pretzel Crust
1-1/2 Cup Pretzel Crumbs
6 tbsp Unsalted Butter, melted & cooled
4 tbsp Sugar
1/4 tsp Salt

Directions
1. In a double boiler on medium heat add the Ghriradelli white chocolate with 2 tbsp of the heavy cream. Allow to melt mixing frequently. Allow to cool a bit. 

2. In the bowl of your stand alone mixer or by hand using a whisk or a handheld mixer, combine the cream cheese, créme fraîche and sugar and beat on medium speed until smooth. Add the eggs one at a time, vanilla extract, the peppermint oil, heavy cream and the white chocolate and blend well until smooth. Set aside.

Preheat your oven to 325º at this time. 

3. Prepare the pretzel crust. In your food processor chop about 1-1/2 cups of pretzels. Pour into a medium bowl, add the melted butter, sugar and salt. Mix well.

4. Place the removable disks into the bottoms of each slot of the mini cheesecake pan and grease the sides or muffin pan with liners. Place about 1 tbsp of the pretzel crumb in each slot and evenly press down firmly with a spoon.

Place a spoonful (almost to the top but not quite) of the cheesecake batter on top of the pretzel crust. Bake for about 15-20 minutes. Transfer pan to wire rack and cool to room temperature, then refrigerate for at least an hour (THIS IS VERY IMPORTANT) otherwise your cheesecake will not form completely.

And while I was making the cheesecakes my love was busy in his kitchen making me some cookies! He even put his oven mitt's on and said,"be careful, it's hot."

Remove the cheesecakes by gently pushing up each disk from the bottoms of each slot. I crushed some peppermint candy canes to top the cheesecakes and added a mini candy cane for a festive look (keep the cheesecakes refrigerated and add the candy canes right before you serve). If you're not a fan of white chocolate you can make the mini peanut butter or dark chocolate cheesecakes. Serve and devour. They won't last long so get 'em while you can. Enjoy!