Candy Cane Peppermint Cheesecake Cupcakes

For a delightful holiday treat that is super simple to make, look no further than this candy cane peppermint cheesecake cupcake recipe. It's the perfect Christmas dessert.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Chilling time: 1

Total Time 1 25

Servings cupcakes

Calories 203kcal

Author Wanda Simone

Equipment

cupcake liners
Cupcake (or muffin) tin
rolling pin
measuring cups and spoons
electric mixer and mixing bowl
wire cooling rack

Ingredients

12 chocolate wafer cookies crushed
1 8-oz package cream cheese
1 5.3-oz container vanilla yogurt
⅓ cup sugar
1 large egg
¼ teaspoon peppermint extract
4 to 5 drops red food coloring
1 can whipping cream
5 mini candy canes crushed

Instructions

Heat the oven to 375°F.
Line a cupcake pan with liners.
Divide the crushed chocolate wafers equally among the cups.
12 chocolate wafer cookies
In an electric mixer, mix the cream cheese, yogurt, sugar, egg, peppermint extract and food coloring until smooth.
1 8-oz package cream cheese, 1 5.3-oz container vanilla yogurt, ⅓ cup sugar, 1 large egg, ¼ teaspoon peppermint extract, 4 to 5 drops red food coloring
Fill each of the cups about 3/4 full.
Bake for 15 minutes. Then allow to cool to room temperature on a wire cooling rack.
Once cooled, place in the freezer for at least one hour.
Before serving, allow the cupcakes to thaw for 15 minutes.
Then top with whipping cream and a sprinkling of crushed candy canes.
1 can whipping cream, 5 mini candy canes

Notes

To decrease the fat content (and the calories) a little, use neufchatel cheese instead of cream cheese.
Plain yogurt will work instead of vanilla yogurt.

Nutrition