Frozen Peppermint Cheesecakes

1-8 oz brick cream cheese, room temperature
1 can sweetened condensed milk
500 ml whipping cream, whipped stiff
1/2 C crushed candy canes

Beat cream cheese until fluffy. Add sweetened condensed milk and beat will until very smooth. Whip cream until stiff. Fold into cream cheese mixture until well incorporated.  Fold in the candy cane pieces. Fill glass ware with cheesecake mixture. Cover each serving with a good quality wrap. I then place mine into a box with some tissue to protect the glass. Carefully wrap the whole box with a large freezer bag. You do not want your dessert coming out tasting like it has been in the freezer!  To serve, remove from freezer, garnish, and serve immediately. Garnish with extra candy chips, whipping cream or shaved chocolate. Serves 12. **for optimal flavor and texture keep in freezer for only 10-14 days**