Lemon White Chocolate Cheesecake Bites

It seems like all the baking I've been doing these past few months have been for events.  Not that this has proven to be a problem... better that I get lots of people eating my goodies than just me!  Straight from the "Betty Crocker Best Cupcakes & Cakes" came the delightful little mouthfuls.  They were just perfect for the dessert table at our ladies tea!  There is just something about mini foods that I find just especially tasty.  Maybe its because I can get away with eating three (or four) of them as compared to one big piece of cheese cake.  I'm not saying it makes a whole lot of caloric sense - just that in my greedy little mind, more seems all the better!


Lemon White Chocolate Cheesecake Bites
Crust:
1/2 cup graham cracker crumbs
1 teaspoon sugar
2 tablespoons unsalted butter, melted, slightly cooled.
Filling:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon grated lemon peel
1/2 cup white vanilla baking chips
1 teaspoon vegetable oil


Directions:
Heat oven to 300 degrees F.  Place mini paper baking cups in each of 18 mini muffin cups; spray paper cups with cooking spray.  In medium bowl, mix crust ingredients until crumbs are moistened.  Spoon and lightly press 1 teaspoon mixture in bottom of each cup.

Add chips then add more mixture

In Large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until well blended.  On low, beat in egg until smooth.  Add lemon peel and lemon juice; beat until smooth.  Spoon about 1 teaspoon cream cheese mixture into each paper cup.  Place 5 to 6 of the white baking chips on top of each (using 1/4 cup total).  Divide remaining cream cheese mixture evenly among cups (about 2 heaping teaspoons each).  Bake 25 to 30 minutes or just until filling looks set.  Cool on racks 30 minutes.  Refrigerate 1 hour.

after baking

 In Small microwavable bowl, microwave remaining 1/4 cup white baking chips and the oil uncovered on high 30 to 40 seconds until mixture can be stirred smooth.  Drizzle over cheesecakes.  Store covered in refrigerator.