Enjoy our Candy Cane White Chocolate Mini Cheesecakes Recipe this time of year for a quick and easy dessert! Candy cane cheesecake is always a hit at holiday gatherings! Today’s mini cheesecake recipe is simple to make with vanilla wafers, cream cheese, eggs, sugar, and muffin cup liners. Add holiday cheer with white chocolate candy cane cheesecake for the perfect bite size dessert!
Why we love Candy Cane White Chocolate Mini Cheesecakes Recipe
We all know that cheesecake is a very popular dessert so adding white chocolate + candy canes will impress your family and friends!
Our Candy Cane White Chocolate Mini Cheesecakes recipe are a perfect, festive, holiday mini treat that’ll a hit at your holiday gatherings! An added bonus they’re easy to transport too. We wish the sweetest of Holidays to you and yours!
We hope you enjoy our Peppermint White Chocolate Sugar Cookie Bars Recipe too!
Ingredients for Candy Cane White Chocolate Mini Cheesecakes Recipe
- vanilla wafer cookies
- cream cheese
- neufchâtel cream cheese
- sugar
- eggs
- vanilla
- white chocolate chips
- crushed mini candy canes
- foil muffin liners
How to make Candy Cane White Chocolate Mini Cheesecakes Recipe
- Preheat oven to 350 degrees.
- Place foil liners in 2 muffin pans.
- Place 1 vanilla wafer in the bottom of each cup.
- Beat cream cheese until smooth, add sugar, eggs, and vanilla; just until incorporated.
- Critical!! Don’t over beat.
- Gently stir in 3/4 cup chocolate chips and 3/4 candy cane pieces.
- Fill each cup 3/4 of the way full.
- Bake 20-25 minutes or until almost set.
- Remove from oven; let cool 5 minutes on rack and then remove from pan.
- Once cool cover and refrigerate for 3 hours.
- Before serving; place remaining chocolate chips in a microwave safe bowl, microwave for 15 seconds, stir, 15 more seconds, stir, repeat again if necessary until smooth.
- Place 1 tsp crushed candy cane in the center of each cheesecake, use a fork to drizzle white chocolate back and forth over the tops.
- Enjoy!
- * to crush candy canes, remove wrappers, place in gallon freezer bag, hit with the back of a metal spoon.
Helpful baking tips for higher elevations
- If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake.
- Adjustments are needed for 5000+ feet and above:
- Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
- Reduce sugar: for each cup, decrease 2 tablespoons.
- Increase liquid: for each cup, add 2 to 4 tablespoons.
- Increase oven temperature by 25 degrees F.
- Check if it is done a little early.
- This takes some trial and error to get it right for you.
Learn more HERE
Yield: 18
We love our Candy Cane White Chocolate Mini Cheesecakes Recipe because this is the time of year when we need a quick and easy dessert plus they’re always a hit at holiday gatherings!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Ingredients
- 18 vanilla wafer cookies
- 3 (8 ounce) cream cheese, softened
- 1 (8 ounce) neufchâtel cream cheese, softened
- 3/4 cup sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla
- 1 1/4 cup white chocolate chips, divided
- 1 1/4 cup crushed mini candy canes, divided
- 18 foil muffin liners (2 x 1 1/2 inch cupcake liner)
Instructions
- Preheat oven to 350 degrees.
- Place foil liners in 2 muffin pans.
- Place 1 vanilla wafer in the bottom of each cup.
- Beat cream cheese until smooth, add sugar, eggs, and vanilla; just until incorporated.
- Don't over beat.
- Gently stir in 3/4 cup chocolate chips and 3/4 candy cane pieces.
- Fill each cup 3/4 of the way full.
- Bake 20-25 minutes or until almost set.
- Remove from oven; let cool 5 minutes on rack and then remove from pan.
- Once cool cover and refrigerate for 3 hours.
- Before serving; place remaining chocolate chips in a microwave safe bowl, microwave for 15 seconds, stir, 15 more seconds, stir, repeat again if necessary until smooth.
- Place 1 tsp crushed candy cane in the center of each cheesecake, use a fork to drizzle white chocolate back and forth over the tops.
- Enjoy!
- * to crush candy canes, remove wrappers, place in gallon freezer bag, hit with the back of a metal spoon.
Nutrition Information:
Yield:
18Serving Size:
1
Amount Per Serving:Calories: 623Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 71mgSodium: 438mgCarbohydrates: 94gFiber: 1gSugar: 62gProtein: 7g
More Holiday Desserts
- Gingerbread Cake with White Chocolate Ganache
- Gram’s English Toffee Recipe
- Peppermint White Chocolate Sugar Cookie Bars
- Danish Butter Cookies Recipe
- Pear Upside-Down Bundt Cake Recipe
- Peppermint Hot Cocoa Krispie Treats
- Gram’s Christmas Caramels
- Candy Cane Fudge
- Nutella Pastry Stars
- Holiday Dark Chocolate Dream Brownies
Today’s Candy Cane White Chocolate Mini Cheesecake Recipe is a holiday delight!
One more thing before you go…
We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends.
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Thanks for sharing in the CWR blog-love!
Love Always,
Ruthie & Madeliene
PS- I shared this recipe over at Tatertots and Jello too 🙂
