Mini Peppermint and Chocolate Chip Cheesecakes (under 100 calories each)

Crust:


1 cup chocolate wafer crumbs (such as Nabisco's Famous Chocolate Wafers; about 22 cookies)

2 tablespoons sugar

2 tablespoons butter, melted

Cooking spray

Filling:

12 hard peppermint candies, divided

2/3 cup (5 ounces) block-style fat-free cream cheese, softened

1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened

1/4 cup sugar

2 tablespoons flour

2 large egg whites

1 large egg

1 (8-ounce) carton low-fat sour cream

1/4 cup semisweet chocolate minichips

1/4 teaspoon peppermint extract

1 cup frozen fat-free whipped topping, thawed

2 tablespoons chocolate sprinkles

Preparation

Preheat oven to 325°.



To prepare crust, combine the first 3 ingredients in a small bowl. Press about 1 1/2 teaspoons crumb mixture into the bottom of each of 48 mini muffin cups coated with cooking spray. Bake at 325° for 5 minutes.



To prepare the filling, place 6 candies, fat-free cream cheese and the next 6 ingredients (fat-free cream cheese through sour cream) in a food processor; process until smooth. Stir in minichips and peppermint extract. Divide the filling evenly among prepared crusts. Bake at 325° for 12 minutes or until done. Cool in pans on a wire rack for 30 minutes. Remove mini cheesecakes from pans, and cool completely. Top each mini cheesecake with 1 teaspoon whipped topping. Crush the remaining 6 candies; sprinkle the crushed candies and chocolate sprinkles over the cheesecakes.



Recipe Source: My Recipes