Lemon White Chocolate Mini Cheesecakes

By brenie_shydee

Ingredients

• Crust
• 1/2 cup graham cracker crumbs (8 squares)
• 1 teaspoon sugar
• 2 tablespoons unsalted butter, melted, slightly cooled
• Filling
• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1 teaspoon grated lemon peel
• 4 1/2 teaspoons fresh lemon juice
• 1/2 cup white vanilla baking chips
• 1 teaspoon vegetable oil

Preparation

Step 1

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.

2 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).
3 Bake 25 to 30 minutes or just until filling looks set. Cool on cooling racks 30 minutes. Refrigerate 1 hour.
4 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.