Mini White Peppermint Cheesecakes

Marie's Candies White Peppermint Crunch are crushed up and baked inside of these sweet and creamy mini cheesecakes. Makes a perfect dessert to take to all your holiday parties!


20 Vanilla Wafers
2 (8 oz.) Cream Cheese, softened
1 (8 oz.) Neufchâtel Cheese, softened
3/4 c Sugar
3 Eggs
1 tsp. Vanilla
1 lb. Marie's Candies White Peppermint Crunch, divided
Foil muffin liners


Preheat oven to 350 degrees. Place 20 foil muffin liners into two muffin tins. Put one vanilla wafer into the bottom of each muffin liner. Beat softened cheese until smooth. Add sugar, eggs, and vanilla until combined, making sure not to over beat. Gently fold in 1.5 cups of chopped Peppermint Crunch. Fill each muffin liner 3/4 full of batter. Bake 20-25 minutes until cheesecakes are almost set. Remove from oven and let cool. Melt remaining Peppermint Crunch in small batches (you may not use the entire pound of candy) in the microwave in 15 second intervals, stirring after each time. Drizzle melted candy over the cheesecakes. Store in the refrigerator.