Mini White Chocolate Cheesecakes

Mini White Chocolate Cheesecakes

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

Prep Time

30

Minutes

Total Time

3:30

Hrs:Mins

Makes

12

Servings

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
  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.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cheesecakes can be made up to a month ahead of time and frozen. Instead of metled jelly, drizzle with melted chocolate chips.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.