Rich, sweet, and ultra-creamy, these Mini White Chocolate Cheesecakes offer a perfectly portioned treat for dessert.
Before I met my husband, he used to work at a very popular chain restaurant that is well-known for their cheesecakes. I’m talking about The Cheesecake Factory, of course. Though he had zero baking experience, he was hired to work in the bakery, where he’d decorate the various cheesecakes all day long. Needless to say, it was a sink-or-swim type of learning curve, and he quickly got very good at piping whipped cream and artfully drizzling syrups. Something else he picked up on the job? A strong affinity for cheesecake.
While I love cheesecake as well, we used to avoid making it at home, since it’s not exactly the most waist-friendly dessert. Plus, we didn’t want to make a whole cheesecake and be tempted to either eat the whole thing or throw some of it away. But inspiration suddenly struck while I was scrolling Pinterest one day and saw a picture of mini cheesecakes. Not only is making mini versions a great way to control portions, but it also requires less baking and chilling time than a whole cheesecake. Soon, I started experimenting with a number of mini cheesecake iterations, from margarita-flavored ones to chocolate peanut butter cups. This recipe for white chocolate mini cheesecakes is definitely one of the tastiest.
I love how it lightens things up by using reduced-fat cream cheese and fat-free Greek yogurt while still being incredibly rich and creamy. It has a delicious sweetness from the white chocolate and the perfect bit of tanginess from the lemon juice and yogurt. Plus, the pink chocolate heart on top is such an adorable way to garnish it, especially for special occasions like Valentine’s Day or anniversaries!
Can I add a crust to these cheesecakes?
This recipe does not include a crust, but if the crust is your favorite part of cheesecake, you can easily add it to this recipe. Before filling your muffin pan with the cheesecake filling, simply mix half a cup of graham cracker crumbs, two tablespoons of sugar, and one and a half tablespoons of melted butter in a bowl. Divide the mixture evenly between the muffin liners, and pack it firmly with the back of a spoon. Bake at 350°F for six minutes, and then top with the cheesecake filling.
How do I store leftovers?
For any leftover cheesecakes, you can transfer them to an airtight container and store them in the fridge for up to 3-5 days. Place a paper towel on the bottom of the container to absorb excess moisture. If you’d like to store them for longer, you can also freeze them for up to 3 months. It’s best to flash-freeze them on a baking sheet first and then wrap them tightly in plastic wrap and store them in an airtight container. Set them in the fridge overnight to thaw before serving.
Serving suggestions
Personally, I love to eat these mini cheesecakes just as they are, with a cup of coffee sweetened with Vanilla Coffee Creamer. If you’re craving some extra creaminess, you could always garnish your cheesecake with a generous dollop of Strawberry Whipped Cream or Chocolate Whipped Cream. A couple of spoonfuls of Strawberry Compote on top would add a fruity flavor, while Lemon Curd would give it a tangy twist.
Ingredients
For The Cheesecake:
- 8 ounces reduced-fat cream cheese softened
- 1/4 cup + 1 tablespoon Splenda or zero-calorie sweetener of choice or sugar
- 1/2 teaspoon fresh lemon juice
- 3 ounces white baking chocolate 3 squares
- 1/4 cup + 2 tablespoons fat-free plain Greek yogurt
- 1 large egg white
- 1/2 teaspoon vanilla extract
For The Topping:
- 1/2 cup fat-free plain Greek yogurt
- 2 tablespoons Splenda or zero-calorie sweetener of choice or sugar
For The White Chocolate Strawberry Hearts:
- 1/4 cup white chocolate chips
- Strawberry jam
- Fat-free half-and-half or milk
Instructions
- Preheat the oven to 350°F and line 6 muffins tins with muffin liners.
- Beat the cream cheese, Splenda, and lemon juice until blended and smooth.
- Melt the white baking chocolate in a large bowl in 20-second intervals in the microwave, stirring between each interval, until melted.
- Add the melted chocolate, Greek yogurt, egg white, and vanilla into the cream cheese mixture and beat until well blended.
- Divide the batter evenly between the muffin tins and bake for 20 minutes or until the cheesecakes feel just set.
- While the cheesecakes bake, make the topping. In a medium bowl, mix together the Greek yogurt and Splenda.
- Once the cheesecakes have finished baking, divide the topping evenly among each cheesecake and spread it over the top.
- Turn the oven temperature down to 250°F and bake the cheesecakes for 5 minutes more, until the topping feels just set.
- Let the cheesecakes cool completely and then refrigerate them for at least 5 hours or overnight.
For The White Chocolate Strawberry Hearts:
- Line a small cookie sheet with parchment paper. Melt the white chocolate in 20-second intervals in the microwave, stirring between each interval, until melted.
- Stir in as much strawberry jam as you want to reach the desired shade of pink.
- If the mixture becomes to thick, thin it with a splash of fat-free half-and-half or milk.
- Transfer the melted chocolate into a pastry bag or plastic sandwich bag with one of the corners snipped off and pipe heart shapes onto the parchment paper.
- Freeze until hard, about 5-10 minutes, and place on top of each cheesecake.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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