Mini White Chocolate Cheesecakes

These creamy bite-size desserts are perfect for an appetizer and dessert party.

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

39ac7328-3273-4535-97e5-3b78798196e5

Member Recipe By LovesCheesecake

Prep Time 30 min
Total Time 3 hr 30 min
Servings 12

Ingredients

1: cup chocolate cookie crumbs

1/4: cup butter, melted

1: package (8 oz) cream cheese, softened

1/4: cup granulated sugar

4: oz white vanilla baking chips, melted

1/4: cup half and half

1: egg

1: teaspoon vanilla extract

: Fresh raspberries

: Raspberry jelly, melted

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oven to 325 F. Spray mini cheesecake pan (12 cups) with cooking spray. Mix crumbs and melted butter. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 minutes.
2 Meanwhile, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Beat in melted baking chips until well blended. Beat in half and half, egg and vanillla until well blended and smooth. Divide mixture evenly into crust-lined cups.
3 Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight. Remove from pan. Serve cheesecakes topped with raspberries and drizzled with raspberry jelly.