# @kristenfaith_eats on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DDSjsClx-VV
- **Gondola URL:** https://gondola.cc/posts/33651108-kristenfaith-eats-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/f24f50dc90.jpg
- **Posted:** 2024-12-07T20:07:38.000+00:00
- **Account Owner:** Kristen Faith (@kristenfaith_eats) — https://gondola.cc/kristenfaith_eats

## Caption

Mini Peppermint Mocha Cheesecakes using tramontinausa Rise 6 piece ceramic nonstick bakeware set. This set is equipped with everything you need to start baking! 

Servings: 18 mini cheesecakes 
Ingredients

Cookie Crust 
18-20 Chocolate Cream Cookies (cream removed) 
3 Tbsp Melted Unsalted Butter

Cheesecake
16 oz Cream Cheese (2 packages) room temp
3/4 Cup Granulated/Cane Sugar
2 Whole Eggs
2 Egg Yolks
1 Tbsp All Purpose Flour
1 Tbsp Vanilla Bean Paste or Vanilla Extract
1/4 Cup Cocoa Powder 
4 oz. Melted Semi Sweet Chocolate 
2 Tbsp Heavy Cream 
1 Tbsp Instant Espresso powder
1/3 Cup Sour Cream 
Pinch of Salt 

Whipped Frosting
2/3 Cup Mascarpone Cheese
1/2 Cup Heavy Cream
1/2 tsp Peppermint Extract
2-3 Tbsp Powdered Sugar
Crushed candy cane pieces

How I made it:
Preheat the oven to 350ºF. Crush up the chocolate cookies and add melted butter. Stir together. You should have a wet sand like consistency. Use about 1 Tbsp of the crushed cookie mixture in each muffin tin. Press down. Bake for 10 minutes. Remove from oven and set aside.
Melt the chocolate using a double boiler. Set aside. 

While the crusts are pre-baking add cream cheese, cocoa powder, sugar, flour and eggs to a large bowl. Beat on medium low speed until creamy and smooth. Add vanilla and salt. Using a spatula fold the instant espresso powder and melted chocolate until mixed in. Lastly add sour cream and heavy cream.
Place mixture in muffin tins. Place the muffin tins onto a large tray/baking pan. Fill the baking sheet or the pan with about half an inch of near boiling water. Bake in the oven for 25-30 Minutes or until the center of the cheesecakes registers between 155ºF.
Allow to cool on top of the stove or on the counter for about an hour. Place uncovered in the fridge for at least 4 hours to completely cool. (you can also freeze these in advance).
For the whipped topping add cold mascarpone, cold heavy cream and peppermint extract to a bowl. Whip until peaks appear. Fold in 2-3 Tbsp of powdered sugar.
Frost the tops of each cheesecake and add some crushed candy canes

#tramontina #tramontinausa #bakingrecipe #holidayrecipe #peppermintmocha #cheesecake #minidessert #yum

## Stats

- **Views:** 70,531
- **Likes:** 6,192
- **Shares:** 0
- **Comments:** 25

## Tags

tramontinausa, yum, minidessert, cheesecake, holidayrecipe, peppermintmocha, tramontina, bakingrecipe

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