I love Christmas cookies, perhaps too much. Lately I’ve been eating Christmas cookies for breakfast, that’s ok, right? This year I was asked to participate in the 12 Days of Christmas Cookies on Twin Cities Live and feature three of my Christmas Cookie recipes. This recipe is a new spin on my Bubbie’s mini cherry cheesecakes. This is a very simple recipe that is great to serve at a holiday party. The cheesecakes need to be refridegerated. This is a great basic mini cheese cake recipe. You could switch the oreos for gingersnaps and instead of peppermints you could garnish with chocolate or other candies or fruit.
16 Chocolate Sandwich Cookies (Cream Filled)
4 TB Land O’ Lakes Butter (melted)
2 packages of Cream Cheese (8 ounce packages, softened)
¾ cup Sugar
1 tsp Peppermint Extract
1 TB Lemon Juice
48 mini cup liners
Crushed Candy Canes
Preheat oven to 350.
Finely crush cookie sandwiches and mix crushed cookies with melted butter. Place mini cup liners into mini cup pans. Press 1 tsp of cookie mixture into each mini cup liner. Set aside.
Beat cream cheese until fluffy, and then add eggs one at a time. After combined, add peppermint and lemon juice.
Spoon about 1 TB of cream cheese mixture into each liner on top of the cookie mixture.
Bake for 15 minutes at 350. Once cooled, fill indentation with crushed candy canes.