Ingredients
Scale
- 3/4 cup AMERICAN HERITAGE Finely Grated Baking Chocolate
- 3/4 cup heavy whipping cream
- 8 ounces cream cheese softened at room temperature
- 1/2 cup sugar
- 1/4 teaspoon peppermint extract
- 30 phyllo shells
- Crushed candy canes or peppermint sprinkles for garnish
Instructions
- Pour heavy cream into a large bowl. Whip on high speed until stiff peaks form, then place in refrigerator.
- Combine cream cheese and sugar in a separate mixing bowl.
- Using the paddle attachment for your stand mixer (or a regular hand mixer), mix ingredients on medium speed until blended. Add peppermint extract and continue to mix the ingredients until smooth and creamy.
- Place chocolate in a microwave safe bowl. Microwave in 15 second increments, stirring in between, until chocolate is completely melted. Add to the cream cheese mixture and mix well.
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Fold whipped cream into the cheesecake mixture. Continue to mix gently until well blended.
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Refrigerate the cheesecake mixture while you prepare the shells.
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Place 3/4 cup of AMERICAN HERITAGE Finely Grated Baking Chocolate in a microwave safe bowl. Microwave in 15 second intervals, stirring in between each, until completely melted and smooth.
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Dip phyllo shells upside down into the melted chocolate, just enough to coat the rim. Add a few peppermint sprinkles or crushed peppermint candies. Be sure to add them before the chocolate dries or they won’t stick.
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Add cheesecake to icing bag and pipe into phyllo shells.
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Enjoy!