You need about 25 of those mini foil cupcake wrappers. You’re going to drop a Nilla wafer cookie into the bottom of each one, and it’s going to fit in there perfectly…that’s how you will know you have the right size. Next, you are going to beat some cream cheese with your mixer until it is nice and fluffy, and then stir in some condensed milk, some Cool Whip (don’t you love recipes with Cool Whip? I do!) and just one single drop of red food coloring…that’s all it’s going to take to turn this deliciousness peppermint pink. And best of all, a generous amount of crushed peppermint candy.
Now fill up those cupcake wrappers with the cheesecake batter, place them on a cookie sheet and freeze them up until they are set…that’s going to take about four hours. When you are ready to serve them, drop a spoonful of whipped cream on the top of each one, along with a little more, yep, peppermint, and then you are ready to serve.
Now, a word about serving. These babies are a little messy, so if you are having an elegant dinner party you will probably want to peel the wrappers off and put two or three of them on each plate and serve them with your pretty dessert forks. You can unwrap them in advance and then pop them back in the freezer until you are ready to serve them up. If you are going casual, let your guests do their own upwrapping…just have some napkins at the ready on the remote chance that they don’t lick all the cheesecake off their fingers.
Happy peppermint, everyone!
These are a little messy to eat by hand, so if you are serving these for a fancy dinner, take the wrappers off after they are set and re-freeze them until you are ready to garnish and serve with forks. Otherwise just let your guests unwrap them on their own, and have napkins ready!