Individual Frozen Peppermint Cheesecakes

“With Christmas just around the corner, I’ve been envisioning
trays of pretty little individual desserts…..just enough!
This cheese cake is so simple to make,
and the only last minute fuss is the garnish.”
  • 1-8 oz brick cream cheese, room temperature
  • 1 can sweetened condensed milk
  • 500 ml whipping cream, whipped stiff
  • 1/2 cup crushed candy canes
  1. Beat cream cheese until fluffy. Add sweetened condensed milk and beat will until very smooth.
  2. Whip cream until stiff. Fold into cream cheese mixture until well incorporated.
  3. Fold in the candy cane pieces.
  4. Fill glass ware with cheese cake mixture. Cover each serving with a good quality wrap. I then place mine into a box with some tissue to protect the glass. Carefully wrap the whole box with a large freezer bag. You do not want your dessert coming out tasting like it has been in the freezer!
  5. To serve, remove from freezer, garnish and serve immediately.
Garnish with extra candy chips, whipping cream or shaved chocolate.
Serves 12. **for optimal flavour and texture keep in freezer for only10-14 days**
This entry was posted in mennonite girls can cook, recipes and tagged , , , , , , , , , , . Bookmark the permalink.

3 Responses to Individual Frozen Peppermint Cheesecakes

  1. Joy says:

    Boy. I just love the way these are served and how old fashioned and elegant they look. I’d love to have a party and serve something like this.

  2. Jenny says:

    those are pretty!

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