Spiff up your next social occasion with Lemon-White Chocolate Mini Cheesecakes. Lemon-White Chocolate Mini Cheesecakes are perfect for entertaining.
What You Need
Original recipe yields 12 servings
1 pkg. (4 oz.) BAKER'S White Chocolate, divided
28 square shortbread cookies (1-1/2 inch), divided
2 Tbsp. butter, melted
1/2 cup plus 2 Tbsp. sugar, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 tsp. zest and 1/4 cup juice from 2 lemons
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Let's Make It
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.
Balance out your food choices throughout the day so you can enjoy a mini cheesecake.
Garnish with additional lemon zest before serving.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 12g
Trans Fat 1g
Total Carbohydrates 27g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.