Mini White Chocolate Peppermint Cheesecake Tarts
Mini Peppermint Cheesecake Tarts start with phyllo shells filled with peppermint white chocolate filling, and then topped with whipped cream!
Servings 24 tarts
- 24 Athens® Mini Phyllo Shells
- 3 oz white chocolate
- 6 oz softened cream cheese
- 1 teaspoon peppermint extract divided
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla
- 3 tablespoons powdered sugar
- 1 candy cane or 3 peppermint candies, crushed
Arrange 24 mini fillo tarts on serving platter and set aside.
In a large bowl, gently melt white chocolate in microwave, stirring every 20 seconds. Stir in softened cream cheese and ½ teaspoon peppermint extract until smooth. Using a teaspoon, fill each tart to be level with the top of the tart. Refrigerate.
For the cream- whip heavy cream together with remaining ½ teaspoon peppermint extract, vanilla and powdered sugar. Place into piping bag fitted with large star tip. Pipe rosettes onto each tart. Sprinkle with crushed candy cane pieces. Refrigerate until ready to serve.
Calories: 97kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 37mg | Potassium: 27mg | Sugar: 4g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg