LEMON-WHITE CHOCOLATE CHEESECAKE BITES

Lemon-White Chocolate Cheesecake Bites image

Satisfy your cheesecake craving with one of these little lemony desserts...in less than half the time a whole cheesecake requires.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 18

Number Of Ingredients 10

Ingredients

1/2 cup graham cracker crumbs (8 squares)
1 teaspoon sugar
2 tablespoons unsalted butter, melted, slightly cooled
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon grated lemon peel
4 1/2 teaspoons fresh lemon juice
1/2 cup white vanilla baking chips
1 teaspoon vegetable oil

Steps:

Heat oven to 300°F. Place mini paper baking cup in each of 18 mini muffin cups; spray paper cups with cooking spray. In small bowl, mix crust ingredients until crumbs are moistened. Spoon and lightly press 1 teaspoon mixture in bottom of each cup.
In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until well blended. On low, beat in egg just until blended. Add lemon peel and lemon juice; beat until smooth. Spoon about 1 teaspoon cream cheese mixture over crumb mixture in each cup. Place 5 to 6 of the white baking chips on top of each (using 1/4 cup total). Divide remaining cream cheese mixture evenly among cups (about 2 heaping teaspoons each).
Bake 25 to 30 minutes or just until filling looks set. Cool on cooling racks 30 minutes. Refrigerate 1 hour.
In small microwavable bowl, microwave remaining 1/4 cup white baking chips and the oil uncovered on High 30 to 40 seconds until mixture can be stirred smooth. Drizzle over cheesecakes. Store covered in refrigerator.

Nutrition Facts : Calories 120, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 8 g, TransFat 0 g