Hot Chocolate Mini Cheesecakes

Start by combining the crust packet (from the dessert mix) and butter in a medium bowl with a fork. Line 2 muffin pans with muffin liners. Place 3/4 tablespoon or so in each muffin liner. Gently press the crust into an even layer.

In a large bowl, combine the filling packet from the dessert mix, hot chocolate packets and milk using a hand mixer. Beat on low for 30 seconds then turn on high for about 3 minutes. Then pour in the Oreo pieces and gently fold in.

Using a cookie scoop, scoop filling mixture onto each of the crusts. Take a small spatula and evenly distribute the filling in the muffin cup.

Next, unwrap the candy canes and place in a food processor or large plastic bag. Pulverize the candy canes by either using the food processor or your aggression, a.k.a. a meat tenderizer, hammer or large skillet.

Then, pour the heavy cream into a large bowl. Using the whisk attachment on a hand mixer, beat until thick and fluffy. This should take about 2 minutes or so on high. Scoop into a pastry bag fitted with your favorite tip (I use a large open star tip) or a large zip top bag with the corner cut off. Pipe the whipped cream on each of the muffin cups.

At this point, you can pop them in the refrigerator if you aren’t going to serve them right away. When you are ready to serve, sprinkle with candy cane pieces. Don’t do that in advance as they melt into the whipped cream. It doesn’t taste bad, it just doesn’t look as pretty.

Enjoy!