All Recipes

Lemon-White Chocolate Mini Cheesecakes

Prep

0-15 mins

Total

3 HRS 20 MIN

Servings

12 Servings

Ingredients

1 pkg

(4 oz.) BAKER'S White Chocolate, divided

28 

square shortbread cookies (1-1/2 inch), divided

2 tbsp

butter, melted

1/2 cup

plus 2 Tbsp. sugar, divided

2 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

1 tsp

vanilla

1 tsp

zest and 1/4 cup juice from 2 lemons

2 

eggs

Instructions

Step 1

Heat oven to 325°F.

Step 2

Melt 2 oz. chocolate as directed on package; set aside for later use.

Step 3

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 Tbsp. crumb mixture to each prepared cup.

Step 4

Beat cream cheese, vanilla and remaining 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 after each just until blended. Spoon over crusts.

Step 5

Bake 17 to 20 min. or until centers are almost set. Cool completely.

Step 6

Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.

Step 7

Refrigerate 2 hours.

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