Miniature White Chocolate Cheesecakes draw the eye with white chocolate–dipped cherries, tantalizing filling, and graham cracker crust.
Miniature White Chocolate Cheesecakes with White Chocolate–Dipped Cherries
Makes 15 miniature cheesecakes
Ingredients
- For crust:
- 1⅓ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons butter, melted
- For filling:
- 2 (8-ounce) packages cream cheese, softened
- 6 tablespoons granulated sugar
- 1 tablespoon almond-flavored liqueur
- 1 large egg
- 4 ounces white chocolate, melted
- White Chocolate–Dipped Cherries (recipe follows)
Instructions
- Preheat oven to 325°.
- For crust: In a medium bowl, stir together cracker crumbs and sugar. Add melted butter, stirring to combine. Press mixture into 15 wells of 2 miniature cheesecake pans with removable bottoms.
- For filling: In a large bowl, beat cream cheese and sugar with a mixer at medium speed until smooth. Beat in liqueur until combined. Add egg, beating just until combined. Stir in melted chocolate. Spoon batter over prepared crusts.
- Bake until centers of cheesecakes are puffed, about 25 minutes. Let cool completely in pans. Remove from pans, and refrigerate for at least 4 hours and up to 3 days. Top cheesecakes with White Chocolate–Dipped Cherries before serving.
White Chocolate–Dipped Cherries
Makes 15
Ingredients
- 15 fresh cherries
- 8 ounces white chocolate–flavored candy coating, melted
Instructions
- Using the cherry stems as handles, dip cherries into melted candy coating, and place one on each cheesecake. Let stand until chocolate is hardened.
Find more delectable recipes for holiday entertaining in our November/December 2018 issue, available on newsstands and at Victoriamag.com.
