These smooth, creamy cheesecakes blend some of winter’s best flavors.


Yield: 12 mini cheesecakes

cheesecake

2 (8-oz.) containers whipped
cream cheese

4 eggs

½ cup sour cream

¾ cup granulated sugar

2 (1-oz.) packets hot cocoa mix

1 teaspoon vanilla extract

mint whipped cream

1 cup heavy whipping cream

2 tablespoons confectioners’ sugar

½ teaspoon vanilla extract

¼ teaspoon peppermint extract

CRUST

2 cups graham cracker crumbs

1 (1-oz.) packet hot cocoa mix

6 tablespoons butter, melted

 

Preheat oven to 350°F. Line a muffin pan with paper liners or use a silicone pan (without liners). 

Prepare the crust: In a medium bowl, mix graham cracker crumbs, hot cocoa mix, and melted butter. Cover the bottom of each muffin cup with a tablespoon of the crust mixture, patting into place with the back of a spoon or bottom of a cup.

Prepare the cheesecake batter: Using a hand mixer and a medium bowl, blend cream cheese and eggs on medium speed. Add sour cream, sugar, hot cocoa mix, and vanilla extract, beating until smooth. 

Fill each muffin cup ¾ of the way (about ¼ cup batter in each). Bake 20 minutes until set, then allow to cool. 

Prepare the whipped cream: In a medium bowl, beat heavy whipping cream, sugar, vanilla extract, and peppermint extract on high speed until soft peaks form, about 1 minute. Taste and add a few more drops of peppermint extract if desired. To serve, top cheesecakes with dollops of whipped cream (or transfer whipped cream to a piping bag and pipe onto cheesecakes).

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