Lemon-White Chocolate Cheesecake Bites

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

Prep Time

Minutes

Total Time

2:25

Hrs:Mins

Makes

servings

Crust

1/2

cup graham cracker crumbs (8 squares)

teaspoon sugar

tablespoons unsalted butter, melted, slightly cooled

Filling

package (8 oz) cream cheese, softened

1/4

cup sugar

egg

teaspoon grated lemon peel

4 1/2

teaspoons fresh lemon juice

1/2

cup white vanilla baking chips

teaspoon vegetable oil

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.

Makes 18 servings

The cheesecakes will continue to set once out of the oven, so it’s better to take them out before the tops begin to brown.

Nutrition Information:

1 Serving (1 Serving)

Percent Daily Value*:

Exchanges:

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.