Lemon-White Chocolate Cheesecake Bites

Satisfy your cheesecake craving with one of these little lemony desserts...in less than half the time a whole cheesecake requires. ...MORE + LESS -

Crust

1/2 cup (125 mL) graham cracker crumbs (8 squares)

1 tsp (5 mL) sugar

2 tbsp (25 mL) unsalted butter, melted, slightly cooled

Filling

1 package (8 oz/250 g) cream cheese, softened

1/4 cup (50 mL) sugar

1 egg

1 tsp (5 mL) grated lemon peel

4 1/2 tsp (25 mL) fresh lemon juice

1/2 cup (125 mL) white vanilla baking chips

1 tsp (5 mL) vegetable oil

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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.