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Candy Cane White Chocolate Mini Cheesecakes Recipe

Enjoy our Candy Cane White Chocolate Mini Cheesecakes Recipe this time of year for a quick and easy dessert! Candy cane cheesecake is always a hit at holiday gatherings! Today’s mini cheesecake recipe is simple to make with vanilla wafers, cream cheese, eggs, sugar, and muffin cup liners. Add holiday cheer with white chocolate candy cane cheesecake for the perfect bite size dessert! 

Candy Cane White Chocolate Mini Cheesecakes by www.whatscookingwithruthie.com

 

Why we love Candy Cane White Chocolate Mini Cheesecakes Recipe

We all know that cheesecake is a very popular dessert so adding white chocolate + candy canes will impress your family and friends! 

Our Candy Cane White Chocolate Mini Cheesecakes recipe are a perfect, festive, holiday mini treat that’ll a hit at your holiday gatherings! An added bonus they’re easy to transport too. We wish the sweetest of Holidays to you and yours! 

Peppermint White Chocolate Sugar Cookie Bars 4

We hope you enjoy our Peppermint White Chocolate Sugar Cookie Bars Recipe too! 

Ingredients for Candy Cane White Chocolate Mini Cheesecakes Recipe

  • vanilla wafer cookies
  • cream cheese
  • neufchâtel cream cheese
  • sugar
  • eggs
  • vanilla
  • white chocolate chips
  • crushed mini candy canes
  • foil muffin liners

We love our Candy Cane White Chocolate Mini Cheesecakes Recipe is always a hit at holiday gatherings! by cookingwithruthie.com

How to make Candy Cane White Chocolate Mini Cheesecakes Recipe

  • 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.
  • Critical!! 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.
  • 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.
  • Enjoy!
  • * to crush candy canes, remove wrappers, place in gallon freezer bag, hit with the back of a metal spoon.

Helpful baking tips for higher elevations

  • If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake. 
  • Adjustments are needed for 5000+ feet and above:
  • Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
  • Reduce sugar: for each cup, decrease 2 tablespoons.
  • Increase liquid: for each cup, add 2 to 4 tablespoons.
  • Increase oven temperature by 25 degrees F.
  • Check if it is done a little early.
  • This takes some trial and error to get it right for you.

Learn more HERE

Yield: 18

Candy Cane White Chocolate Mini Cheesecakes Recipe

Candy Cane White Chocolate Mini Cheesecakes by www.whatscookingwithruthie.com

We love our Candy Cane White Chocolate Mini Cheesecakes Recipe because this is the time of year when we need a quick and easy dessert plus they’re always a hit at holiday gatherings!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350 degrees.
  2. Place foil liners in 2 muffin pans.
  3. Place 1 vanilla wafer in the bottom of each cup.
  4. Beat cream cheese until smooth, add sugar, eggs, and vanilla; just until incorporated.
  5. Don't over beat.
  6. Gently stir in 3/4 cup chocolate chips and 3/4 candy cane pieces.
  7. Fill each cup 3/4 of the way full.
  8. Bake 20-25 minutes or until almost set.
  9. Remove from oven; let cool 5 minutes on rack and then remove from pan.
  10. Once cool cover and refrigerate for 3 hours.
  11. 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.
  12. 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.
  13. Enjoy!
  14. * to crush candy canes, remove wrappers, place in gallon freezer bag, hit with the back of a metal spoon.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 623Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 71mgSodium: 438mgCarbohydrates: 94gFiber: 1gSugar: 62gProtein: 7g

More Holiday Desserts

Today’s Candy Cane White Chocolate Mini Cheesecake Recipe is a holiday delight!

One more thing before you go…

We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends. 

Our hearts sing when you do.

We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!  

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Thanks for sharing in the CWR blog-love!

Love Always,

Ruthie & Madeliene 

 

PS- I shared this recipe over at Tatertots and Jello too 🙂

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  1. Lorraine M says:

    I’m a tad bit confused.The title of this recipe is mini cheesecakes and it yields 18,yet it calls for 3 bars of cream cheese.That is gonna make a heck of alot of mini cheesecakes!! Wondering if I should try and cut recipe in half since what I’m looking for is a true mini cheesecake(bite sized)

    • Ruthie says:

      Hi Lorraine- this recipe is for a 2 x 1 1/2 inch cupcake liner which this recipe fills to the top. If you are looking for bite-size which would be a 1 inch liner then cutting it in half is best and I would also purchase mini vanilla wafers for that small of a serving. Happy Holidays! ~Ruthie

  2. Wowwwww, this is stunning!! And I am loving the combination of cake and cheesecake! Oh, how I love mint chocolate and Christmas! Chamanicecream

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  4. Pam says:

    These look fabulous- can’t wait to make them! Question- can they be made a few days ahead of time?

    • Ruthie says:

      Yes, they can be made ahead of time… just keep the wrapped up air tight and in the fridge. Then once you’re ready to serve them drizzle on the melted white chocolate. I hope you love them! Happy Holidays 🙂 xoxo~ Ruthie

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  6. Ann Bennett says:

    Anxious to try this divine looking desert. Will make in the mini version

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  12. Janice says:

    These look delicious! Any thing with peppermint. One question, I always thought neufchâtel and cream cheese were the same thing? So, can I use 3 – 8 ounce bars of Philadelphia cream cheese? I have already pinned this recipe. Thank you!

    • Ruthie says:

      Hi Janice… Cream Cheese has full fat while neufchâtel cream cheese is a low fat version. You can use all cream cheese but I like to skinny it down a little if I can 🙂 Happy Holidays! xoxo~ Ruthie

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  15. Holly says:

    Hi Ruthie!

    I was just wondering if these are the mini muffin size or the size of a cupcake? They look and sound amazing!

    Thanks so much,

    Holly

    • Ruthie says:

      Hi Holly… they’re the size of a cupcake. You could do mini-sized with those mini little vanilla wafers and a small scoop of batter. Wouldn’t that be darling 🙂 Hmmm… good idea. Anyways, yes, you will absolutely adore them! Happy Holidays… xoxo~ Ruthie

  16. oh my! These look amazing, I’m going to have to add this to my holiday dessert list! Can’t wait to make these, thanks for the recipe.

  17. These look amazing! I featured them in my Friday Favorites post today 🙂

    • Ruthie says:

      Thank you so much for the feature 🙂 These little babies are SO delish and simple to make too!! Happy Holidays xoxo~ Ruthie

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  19. Linda says:

    This is a beautiful picture of wonderful desserts. Thank you. Have a wonderful Thanksgiving.

    Linda @ Tumbleweed Conterdda

  20. Melissa B says:

    These sound so good! =)

  21. oh my goodness, yum! I love white chocolate. I love white chocolate and peppermint. And cheesecake too? These look adorable and delicious!

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