White Chocolate Peppermint Mousse Cheesecake Cupcake

White Chocolate Peppermint Mousse Cheesecake Cupcake

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Ingredients

  • 1 ½ C chocolate cookie crumbs
  • 2 T melted butter

Cream Cheese Layer:

  • 3 pkg. (8-oz, each) cream cheese, softened; divided
  • ½ C Pioneer® Sugar
  • 2 eggs
  • 2 T sour cream
  • ¼ tsp vanilla
  • 2 T flour
  • ¾ C white chocolate chips
  • 1 tsp shortening
  • ¾ C peppermint crunch pieces, divided
  • 1 ½ C Cool Whip®, divided

Directions

  1. Mix melted butter and crumbs together. Spoon heaping tablespoonful into 20 2-inch cupcake liners, press down; set aside.
  2. Preheat oven to 350° F. In a large mixing bowl beat 2 packages of cream cheese with the Pioneer® Sugar until mixed. Add the eggs, sour cream, vanilla and flour; mix well.
  3. In a separate microwaveable bowl, melt the white chocolate with the shortening. Spoon into the cream cheese batter; mix. Divide evenly among the prepared cupcake liners. Bake for 20–25 minutes. Remove and cool.
  4. In a medium bowl, beat the remaining cream cheese until smooth; set aside. Melt 1/2 cup of the peppermint crunch pieces in the microwave. Stir into the cream cheese and add 1 cup of the Cool Whip®. Beat well. Spoon the mixture onto the cooled cakes or pipe with a piping bag for a festive look. Sprinkle on the remaining peppermint crunch and decorate with a swirl of Cool Whip® or whipped cream and a mini Oreo. Chill until serving.
 

Cooks Note

If you cannot find actual peppermint crunch pieces, you can crush peppermint candy.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.