Lemon-White Chocolate Cheesecake Bites
Prep Time:25 Mins | Total Time:2 Hrs 25 Mins | Makes:18 cheesecake bites
Satisfy your cheesecake craving with one of these little lemony desserts...in less than half the time a whole cheesecake requires.
Crust
1/2 cup (125 mL) graham cracker crumbs (8 squares)
2 tbsp (25 mL) unsalted butter, melted, slightly cooled
Filling
1 package (8 oz/250 g) cream cheese, softened
1 egg
1 tsp (5 mL) grated lemon peel
4 1/2 tsp (25 mL) fresh lemon juice
1/2 cup (125 mL) white vanilla baking chips
1 tsp (5 mL) 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.
SUCCESS: 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.
1 serving:
Calories 120;
(
Calories from Fat 70
);
Total Fat 8g
(
Saturated Fat 5g
,
Trans Fat 0g
)
; Cholesterol 30mg;
Total Carbohydrate 9g
(
Dietary Fiber 0g
);
Protein 1g