Ingredients
Scale
- 1 cup red velvet cake mix
- 1/2 cup unsalted butter, melted
- 1 egg
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/2 tsp peppermint extract
- Crushed candy canes for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the red velvet cake mix, melted butter, and egg until smooth.
- Divide the mixture among the muffin cups, filling each halfway.
- Bake for 10 minutes, then let cool.
- Beat the cream cheese until smooth, then add powdered sugar, vanilla, sour cream, and peppermint; mix until creamy.
- Spoon the cheesecake filling on top of each cooled base.
- Bake for another 15 minutes until set with a slight jiggle.
- Chill in the refrigerator for at least 30 minutes, then top with crushed candy canes before serving.
Notes
- Make sure to cool the bases before adding the cheesecake filling.
- Chilling enhances the flavor and texture of the cheesecakes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg