All recipes, Baking, Dessert

Mini peppermint cheesecake bites

December 20, 2016

One more peppermint inspired recipe before we are full swing into Christmas.. Man I can’t believe we are just a few days away, although I say that every year, do we ever get to a point in our life where we are ready for it 😉 These peppermint mini cheesecake bites were requested by a facebook follower and I am happy she did. They are so delicious and a great 2 point treat to serve your guests this holiday!


Mini peppermint cheesecake bites
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
2SP/1PP each
Ingredients
  • ½ cup oreo crumbs (picture below)
  • 1.5 Tbsp melted margarine
  • 6 oz softened light cream cheese
  • 1.5 Tbsp sugar
  • ½ Tbsp flour
  • 1 Tbsp milk (I used 1%)
  • 3 Tbsp liquid egg whites
  • 1 tsp peppermint extract
  • 1 crushed candy cane (13g)
  • 2 tiny drops red food coloring (optional)
Instructions
  1. Preheat oven to 350F, line a mini muffin tin with 18 liners.
  2. In a bowl mix your oreo crumbs with your melted margarine. Divide crumbs into your 18 cups and push down. Bake in oven for 5 minutes, remove to cool but leave oven on.
  3. In a bowl using an electric mixer blend your cream cheese, sugar, flour, milk, egg whites, peppermint extract and candy cane bits together. Blend til smooth and creamy.
  4. Stir in food coloring if you want them pink, you don't have to color them if you don't want to.
  5. Spoon into your 18 cups, about 1 Tbsp in each, bake in oven for 15 minutes. Let cool then remove from tin and chill in fridge for approx 1 hour.
  6. When ready to serve top with a little whip cream and additional candy cane bits, whip cream will melt so only add on when ready to serve, you could also use a tiny icing.
  7. Makes 18 mini cheesecake bites at 2 smart points each or 1 point plus.
  8. Nutritional info per bite.. Calories 42..Fat 2.2g...Sat fat 1.2g..Carbs 4.3g...Fiber 0.2g...Sugar 3g..Protein 0.8g

 

You Might Also Like

No Comments

Leave a Reply

Rate this recipe: