White Chocolate Mini Cheesecake Recipe

June 22, 2023 Post a Comment

Candy Cane White Chocolate Mini Cheesecakes Recipe Recipe Mini cheesecakes, Holiday desserts from www.pinterest.com

Description

These white chocolate mini cheesecakes are the perfect little treats for a special occasion. They are made with a creamy white chocolate center and a crunchy graham cracker crust. The rich, creamy texture of the center combined with the crunchy crust makes them truly irresistible. They are also incredibly easy to make, so you can whip up a batch in no time. Whether it’s a birthday party, a family gathering, or just a treat for yourself, this recipe will be a hit at any event.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tablespoons sugar

For the filling:

4 ounces white chocolate, chopped into small pieces
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs

Instructions

Preheat oven to 350 degrees F. Grease a 24-cup mini muffin tin with butter or cooking spray.

To make the crust: Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Stir until everything is evenly combined. Place a heaping tablespoon of the mixture into each muffin cup and press down firmly to form the crust. Bake for 5 minutes and then remove from the oven.

To make the filling: Melt the white chocolate in a double boiler or microwave. In a separate bowl, beat the cream cheese and sugar together until light and fluffy. Add the melted white chocolate and vanilla extract and beat until combined. Add the eggs one at a time, beating after each addition. Pour the filling into the muffin cups, filling them about 3/4 full. Bake for 15 minutes or until the filling is set. Allow the cheesecakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use high quality white chocolate. If you don’t have a double boiler, you can melt the chocolate in the microwave. Just be sure to melt it in short bursts of 30 seconds, stirring in between each burst. This will help prevent the chocolate from burning.

These mini cheesecakes can be stored in an airtight container in the refrigerator for up to five days.