Best 2 Lemon White Chocolate Cheesecake Bites Recipes
Indulge in a delightful symphony of flavors with our delectable Lemon White Chocolate Cheesecake Bites. These bite-sized treats are a perfect balance of tangy lemon and rich white chocolate, nestled on a graham cracker crust. Each bite offers a burst of citrusy freshness, complemented by the creamy smoothness of the cheesecake and the decadent richness of the white chocolate.
Our recipe collection features three variations of this classic dessert, each offering a unique twist on the flavor profile. The first recipe presents the classic Lemon White Chocolate Cheesecake Bites, a timeless combination that never fails to impress. The second recipe introduces a delightful Raspberry Swirl variation, adding a vibrant pop of color and a burst of fruity sweetness to the cheesecake filling. Last but not least, the third recipe elevates the classic with a layer of luscious Blueberry Compote, resulting in a dessert that is both visually stunning and bursting with flavor.
These Lemon White Chocolate Cheesecake Bites are not only a delight to the taste buds but also a visual masterpiece. The vibrant yellow of the lemon filling, contrasted with the rich brown of the graham cracker crust and the delicate white of the white chocolate, creates a visually appealing treat that is sure to impress your guests. Whether you're hosting a party or simply looking for a sweet treat to enjoy, these cheesecake bites are the perfect choice.
LEMON-WHITE CHOCOLATE MINI CHEESECAKES
Spiff up your next social occasion with Lemon-White Chocolate Mini Cheesecakes. These Lemon-White Chocolate Mini Cheesecakes are tiny but mighty. The flavor combination of creamy white chocolate and bright, citrusy lemon makes these mini cheesecakes a tea party classic!
Provided by My Food and Family
Categories Baking Ingredients
Time 3h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 80 mg, Sodium 260 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 18 g, Protein 5 g
LEMONY WHITE CHOCOLATE CHEESECAKE
Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit! -Marlene Schollenberger, Bloomington, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. , In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull. , Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon zest strips if desired. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.
Nutrition Facts : Calories 637 calories, Fat 45g fat (28g saturated fat), Cholesterol 182mg cholesterol, Sodium 327mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 0 fiber), Protein 11g protein.
Tips:
- For a richer cheesecake filling, use full-fat cream cheese.
- Make sure the cream cheese is at room temperature before mixing it with the other ingredients. This will help to ensure a smooth filling.
- Use a high-quality white chocolate. This will make a big difference in the taste of the cheesecake bites.
- Don't overmix the batter. Overmixing can make the cheesecake bites tough.
- Bake the cheesecake bites until they are just set. Overbaking will make them dry.
- Let the cheesecake bites cool completely before serving. This will help them to firm up.
- Serve the cheesecake bites with fresh berries or a dollop of whipped cream.
Conclusion:
These Lemon White Chocolate Cheesecake Bites are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a formal party. With their creamy filling, tangy lemon flavor, and rich white chocolate topping, these cheesecake bites are sure to be a hit with everyone who tries them.
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