lemon cheesecake bites

Categories: Desserts, Posted by Sandy Bergsten - Comments (0)


2 ounces white chocolate chips, divided

5 ounces shortbread cookies, divided

1 tablespoon melted butter

¼ cup plus 1 tablespoon sugar, divided

1 8-ounce package cream cheese, softened

½ teaspoon vanilla

½ teaspoon lemon zest

2 tablespoons fresh lemon juice

1 egg



Preheat oven to 325 degrees 

Pulse 2 ½ ounces of the shortbread cookies in a food processor until finely crushed. Spoon into a small bowl, mix in one tablespoon of sugar, then the one tablespoon of melted butter. Press one teaspoon of the prepared crumbs into 24 paper lined mini muffin tins.

Melt one ounce of white chocolate chips in the microwave at 50% power for 1-2 minutes, until just melted.

Beat the soften cream cheese, vanilla and ¼ cup sugar in a bowl with a mixer until well blended. Add the lemon zest, lemon juice and melted white chocolate, mix well. Add the egg and beat on low until just incorporated. Spoon a tablespoon of the batter over the pressed crusts. Bake for 12-20 minutes or until centers are almost set. Remove from the oven and cool completely.

Meanwhile coarsely chop the remaining cookies with a knife (note you will most likely not need them all). Melt the remaining one ounce of white chocolate chips in the microwave at 50% power for 1-2 minutes, until just melted.

Sprinkle some of the chopped cookies on top of the cooled cheesecakes. Put the melted chocolate into a small Ziploc bag and cut a small snip into one of the corners. Drizzle chocolate over the cookie topped cheese cakes.

Place in the refrigerator uncovered until completely set. When the chocolate is firm carefully pop out of the muffin tins with the tip of a paring knife, then place the mini cheesecakes in Ziploc bags and freeze for up to two months.

To serve carefully remove the paper liner, place on a decorative plate with raspberries.

Makes 24 mini cheesecakes

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