I scoured Pinterest (what else is new?) for a good recipe and found this one for Candy Cane Cheesecake Bars and I converted it into mini cheesecakes by basically following the same instructions but putting 2 tsp of graham cracker crust into individual mini cupcake tins and baking them for about half the time the recipe called for.
(I also added some sugar to the crust because we all know a little extra sugar never hurt anyone!!)
You basically use the teaspoon to pack down the crust to the bottom and edges of the cupcake tins.
Of course I had to use this (uhm, vintage) oven mitt because tis the season! #amiright
Toast the crust for about 5 minutes before adding the cheesecake mixture.
I had to resist some major temptation not to eat all this chopped up chocolate!
Add the cheesecake filling and into the oven they go!
The best way to kill time while your baked goods are baking? More sugar! I had to take advantage of the delicious creamer my cheesecake recipe called for by making some peppermint hot chocolate!
Majorly obsessed with my monogrammed elf mug from Bordeaux Graphics on Etsy!
|...just when you thought I'd monogrammed everything, I give you: monogrammed hot cocoa!|
Took the cheesecakes out of the oven and garnished each one with a peppermint kiss. How adorable are these?
They were delicious! I was happy to send off a batch with my parents to the Christmas party they attended tonight. They'll be a hit, no doubt!