Woolworths Peppermint Cheesecake cups
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Peppermint Cheesecake cups
1 tub Full fat cream cheese
50g castor sugar
Peppermint crisp, crumbled
Phyllo pastry, brushed with melted butter
Garnish with berries
Preheat the oven to 180°c.
Layer the buttered phyllo pastry sheets into a muffin tin. Bake for about 15-20 minutes until golden and crispy and allow to cool. For the filling, mix together the cream cheese, castor sugar, vanilla paste and crumbled peppermint crisp. Combine until well incorporated. Spoon the filling into the baked cups and place into the fridge to set. Garnish with fresh berries and more crumbed peppermint chocolate.