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!
Ingredients
Directions
Notes
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!







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Love these little bites!
Thanks – me too!
Happy holidays!
I would never eat Cool Whip now; ate it when a kid because it was served to me by my mother. It’s not even available in the country I live in. Is there a substitute you can recommend?
Well, normally I would say just sub in regular homemade whipped cream, but I’m not sure how that would freeze. Here’s a recipe I found for stabilized whipped cream that I know some folks use as a substitute for Cool Whip – I haven’t used it in this recipe so I can’t vouch for it, but if you want to give it a try, here it is!
http://www.food.com/recipe/wilton-stabilized-whipped-cream-79506
These are so cute and sound great!
Being a fellow Peppermint lover, have you
had Hammonds candy, specifically candy canes?
Lots if flavors but I am partial to the original peppermint:-)
A taste of old-fashioned candy!
I haven’t! But now I have a new thing to put on my Christmas list – thank you!
I like to think of holiday peppermint consumption as my DUTY to santa. My way of showing that I believe.
And these little cuties are the perfect vessel for doing so!
I think so too! Believe.
My favorite thing this time of year is Peppermint Stick Ice Cream. I wonder what this recipe would be like in the ice cream freezer. Maybe cut down on the cream cheese and sub in some whipping cream? I, too, am iffy on the Cool Whip, my mom wouldn’t have it in the house. I was so jealous of all my friends and their Cool Whip treats, now, well…;)
Those look delish!
You know, I don’t have an ice cream maker (shhh!) so I’m not really sure! But sounds like you were Cool Whip deprived, so maybe you should try them?
I can’t keep Cool Whip any more since my grandkids learned it lives in the freezer. I think I have a container and suddenly the dogs are licking an empty plastic bowl. These sound yummy like so many of Kate’s creations.
Thanks Gwen! And yes, Cool Whip is in high demand at my house, too!
I put all the ingredients into a pie dish instead of little individual cups and now it is in the freezer. Can’t wait to try this tomorrow. I love peppermint!