Lemon-White Chocolate Mini Cheesecakes - Kraft Recipes Top
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Lemon-White Chocolate Mini Cheesecakes

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

12 servings

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 crush remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.
  • Refrigerate 2 hours.

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
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

582990:210506

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