LEMON-WHITE CHOCOLATE MINI CHEESECAKES RECIPE

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Lemon-white chocolate mini cheesecakes Recipe image

Provided by shelle

Number Of Ingredients 8

1 pkg (4 oz) bakers white chocolate, divided
28 square shortbread cookies, divided
2 tbsp., butter, melted
1/2 cup plus 2 Tbsp sugar, divided
2 pkg (8oz each) Philadelphia Cream Cheese, softened
1 tsp vanilla
1 tsp zest and 1/4 cup juice from 2 lemons
2 eggs

Steps:

  • Heat oven to 325 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 t 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 a 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.

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