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12

Serves / Makes

Cooking Time:

< 30 min

Cooking Style:

Oven

Ingredients


Mini cheesecakes:
450 g LANCEWOOD® Medium Fat Plain Cream Cheese
50 g white sugar
2 eggs
60 g LANCEWOOD® Sour Cream
70 g Caramel Treat
100 g Peppermint Crisp, chopped

Biscuit base:
100 g coconut biscuits, crushed
40 g butter, melted

Topping:
Whipped cream
Peppermint Crisp, crushed

Method


Mini cheesecakes:
Preheat the oven to 175˚C. Line a muffin pan with cupcake liners.

Add the cream cheese and white sugar to a large mixing bowl and beat until smooth and creamy.

Add the eggs, sour cream and Caramel Treat and continue beating until well combined. Add the Peppermint Crisp and fold it into the mixture.

Biscuit base:
Mix the biscuits with the butter and add a spoonful into each cupcake liner. Press down with the back of a spoon.

Fill with the cheesecake mixture and bake for 15 – 20 minutes. Allow to cool.

Topping:
Top with whipped cream and crushed Peppermint Crisp.

Enjoy as a delicious dessert!

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Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Sour Cream

Sour Cream

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