Candy Cane White Chocolate Mini Cheesecakes

Simple to make with vanilla wafers, cream cheese, eggs, sugar, and muffin cup liners.The perfect bite size dessert!

18 vanilla wafer cookies
3 (8 ounce) cream cheese, softened
1 (8 ounce) neufchâtel cream cheese, softened
3/4 cup sugar
3 eggs, room temperature
1 teaspoon vanilla
1 1/4 cup white chocolate chips, divided
1 1/4 cup crushed mini candy canes, divided
18 foil muffin liners (2 x 1 1/2 inch cupcake liner)

• Preheat oven to 350 degrees.
• Place foil liners in 2 muffin pans.
• Place 1 vanilla wafer in the bottom of each cup.
• Beat cream cheese until smooth, add sugar, eggs, and vanilla; just until incorporated.
• Don't over beat.
• Gently stir in 3/4 cup chocolate chips and 3/4 candy cane pieces.
• Fill each cup 3/4 of the way full.
• Bake 20-25 minutes or until almost set.
• Remove from oven; let cool 5 minutes on rack and then remove from pan.
• Once cool cover and refrigerate for 3 hours.
• Crush candy canes: remove wrappers, place in gallon freezer bag, hit with the back of a metal spoon.
• Before serving; place remaining chocolate chips in a microwave safe bowl, microwave for 15 seconds, stir, 15 more seconds, stir, repeat again if necessary until smooth.
• Place 1 tsp crushed candy cane in the center of each cheesecake, use a fork to drizzle white chocolate back and forth over the tops.

Recipe: Cooking with Ruthie