Thursday Recipe/ Lemon-White Chocolate Mini Cheesecakes

Today’s recipe will be something easy, fun, and delicous to make with friends and family. Enjoy! 🙂

Notes Before Starting:

  • Prep Time: 15 min
  • Total Time: 3 hours 20 min (incl. refrigerating)
  • Makes: 12 servings


  • 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


HEAT oven to 325 F

MELT 2 oz. chocolate as directed on package; set aside for late 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. crump mixture to each prepared cup

BEAT cream cheese, vanilla, and remaining sugar in large bowl with mixture 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. Coarsley chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolates.


SPECIAL EXTRA: garnish with additional lemon zest before serving




Above is a picture of the magazine this recipe was in

Here are some links to the magazine where I got this recipe

Link to other Family Circle magazine recipes: 

Link to the Family Circle Magazine (with other things to read about also):


One Comment Add yours

  1. Sorry guys that the picture is blurry. But the pictures in the actual blog are clear. 🙂


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