These Mini White Chocolate Cheesecakes have a boost of flavor from Frangelico, a hazelnut liqueur, as well as a chocolate cookie crust.
An elegant, bite-sized individual dessert that’s perfect for a dessert buffet, a cocktail party or even game day!
I put a teaspoonful of crumbs into each paper lined mini muffin slot.
Then use this wooden tamper to press the crumbs into a firm mini crust before adding the filling.
Mini White Chocolate Cheesecakes
These mini white chocolate cheesecakes have become one of my signature desserts. I’ve made both plain and chocolate varieties…and this time white chocolate. They are perfect for entertaining…just one lovely bite…hardly any guilt eating one or two. They are so elegant topped with one red raspberry, but I’ve also used kiwi, blueberries, and red and green M & M’s for a holiday party.
My sister, Maddy, is coming to visit from Denver. She refashions vintage jewelry into gorgeous, wearable, modern pieces. We’re having an open house/jewelry show and I have started making some desserts for the party. These mini white chocolate cheesecakes freeze wonderfully, so they were the first on my list to make.
- 22 Nabisco Famous Wafers (half the package, processed into fine crumbs)
- 1/4 cup butter (melted)
- 1 tablespoon sugar
For the filling:
- 2 packages (8 ounces each) cream cheese, at room temperature
- 1/2 cup sugar
- 4 ounces white chocolate (melted and cooled slightly)
- 1 tablespoon Frangelico liqueur, optional
- 1/2 teaspoon vanilla
- 2 eggs (at room temperature)
- Preheat oven to 325º. Line mini-muffin tins with paper liners (will make approximately 48).
- Combine chocolate cookie crumbs, butter and sugar. Tamp about 1 teaspoon into the bottom of each muffin tin opening. Set aside.
- With paddle attachment of electric mixer, mix cream cheese for about 30 seconds. Scrape down sides. Add sugar and process for about 30 seconds. Scrape down sides. Add chocolate and flavorings and mix for 30 seconds again. Add eggs, one at a time, mixing just till incorporated.
- Spoon about a tablespoon of filling on top of chocolate crust. Bake about 15-20 minutes, until puffed but not browned. Cool, then refrigerate or freeze well covered.
- To serve, top each with some raspberry sauce or white chocolate ganache (I gently melt some white chocolate and a small amount of cream in the microwave, stir till smooth), then a beautiful ripe raspberry.
The paper wrappers can be removed which is a much easier process when the cheesecakes are frozen.