Lemon-White Chocolate Mini Cheesecakes

By carol gorman

Spiff up your next social occasion with Lemon-White Chocolate Mini Cheesecakes. Lemon-White Chocolate Mini Cheesecakes are perfect for entertaining.

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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

Details

Servings 12
Preparation time 15mins
Cooking time 215mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 325°F.

Melt 2 oz. chocolate as directed on package; 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 Tbsp. crumb mixture to each prepared cup.

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.

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 2 hours.