Lemon-White Chocolate Mini Cheesecakes - Kraft Recipes Top

Lemon-White Chocolate Mini Cheesecakes

Prep Time
15
min.
Total Time
3
hr.
20
min.
Servings

12 servings

Spiff up your next social occasion with Lemon-White Chocolate Mini Cheesecakes. Lemon-White Chocolate Mini Cheesecakes are perfect for entertaining.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Melt 2 oz. chocolate as directed on package; set aside for later use.
  • Use pulsing action of food processor to process 16 cookies until finely crushed; spoon into medium bowl. Add butter and 2 Tbsp. sugar; mix well. Press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each prepared cup.
  • Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add lemon zest, lemon juice and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
  • Bake 17 to 20 min. or until centers are almost set. Cool completely.
  • Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.
  • Refrigerate 2 hours.

Special Equipment Needed

Size Wise

Balance out your food choices throughout the day so you can enjoy a mini cheesecake.

Special Extra

Garnish with additional lemon zest before serving.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 330
Total fat 23g
Saturated fat 12g
Cholesterol 80mg
Sodium 260mg
Carbohydrate 27g
Dietary fiber 0g
Sugars 18g
Protein 5g
% Daily Value
Vitamin A 20 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Excellent Easter Dessert! This recipe is delicious! It made enough for 13 standard muffin size cheesecakes. I used Keebler Sandies (20 shortbread cookies...14 for the crust and the remaining 6 for cookie crumble topping). The tart lemon combined with sweet white chocolate is a perfect combination. The presentation is beautiful too!
Date published: 2018-04-01
Rated 5 out of 5 by from Delicious I made these, and they made 12 full cupcake paper muffins,exactly as stated. I can’t wait for my Easter guests to try them. They look amazing.
Date published: 2018-03-31
Rated 5 out of 5 by from Delicious! This is a great recipe! I followed it exactly. It is not too tart as one reviewer suggested. There is enough sugar in it to combat any lemon tartness. The flavor is wonderful. I served it for Easter and everyone had seconds. It makes exactly 12 normal sized cupcakes as stated in recipe. It took me 45 minutes to prep, not the 15 minutes stated, but maybe I am just slow. Will definitely make this again!
Date published: 2018-04-08
Rated 2 out of 5 by from lemon white chocolate mini cheescakes simple recipe however it makes twice the number of cupcakes stated here I made 12 regular size and 8 Jumbo using this recipe Would be nice if this was tested first so the baker would know how many muffin tins to have on hand
Date published: 2018-03-30
Rated 5 out of 5 by from Lemon-White Chocolate Mini Cheesecakes I made these for a bunch of ladies last night. I doubled the recipe and they all went. This is a keeper!
Date published: 2018-04-11
Rated 1 out of 5 by from Pucker up! Had I done some figuring beforehand I would have realized that there is WAY TOO MUCH LEMON in this recipe: 1/4 cup lemon juice equals 12 teaspoons of juice or 1 teaspoon of juice per mini cheesecake. Yikes! Even without the zest they are borderline inedible.
Date published: 2018-03-31
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