Saturday, December 4

White Chocolate Mini Cheesecakes

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White Chocolate Mini Cheesecakes Recipe

By Tammy Algood Published: December 1, 2016

  • Yield: 8 Servings



  1. Lightly grease 8 cups from a regular muffin tin and line completely with plastic wrap. Set aside. In a small bowl, sprinkle the gelatin over the cold water and let stand undisturbed 5 minutes. Meanwhile, in the bowl of a food processor, crush the cookies and set ¼ cup aside. Add the melted butter to the remaining cookies and process until blended. Evenly divide the mixture among the muffin cups and press in the bottom to form a crust.
  2. In the bowl of an electric mixer, blend together the melted chocolate, cream cheese, sour cream, sugar and extract. Add the gelatin and mix until smooth. Evenly divide among the muffin cups. Cover and chill overnight. To serve, unmold and place with the crust down on a serving plate. Garnish with the reserved crushed cookies.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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