Lemon-White Chocolate Mini Cheesecakes
Delicious lemony & white chocolate mini cheesecakes with shortbread crust are just the right size and make a lovely Spring dessert.
Servings: 12
Calories: 330kcal
Ingredients
- 4 ounces white chocolate, divided I used Ghirardelli Premium Classic White Baking Chips
- 2 tbsp butter, melted
- 2 packages (8 oz. each) cream cheese
- 1 tsp lemon zest
- 1/4 cup lemon juice
- 24 1 1/2" square shortbread cookies, divided
- 1/2 cup plus 2 tbsp sugar, divided
- 2 eggs
Instructions
- Heat oven to 325°F.Melt 2 oz. chocolate as directed on package (approx. 45 seconds in microwave) 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 1 generous Tbsp. crumb mixture to each prepared cup.Beat cream cheese, vanilla and remaining 1/2 cup 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 low speed just until blended (you don't want the eggs to increase in volume, which they will do if you beat them at a higher speed.) Spoon filling over crusts. Tip - I used a glass measuring cup to pour the filling in which worked great.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 for 2 hours.
Notes
Nutrition
Calories: 330kcal | Carbohydrates: 27g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 260mg | Sugar: 18g