Two-Bite White Chocolate Cheesecakes from Tiny Food Party
makes 18 mini-cheesecakes
For the Crust:
  • 11/2 cups graham cracker crumbs (about 6 sheets)
  • ¼ cup sugar
  • ¼ cup (1/2 stick butter, melted)
For the Filling:
  • 2 8-ounce blocks cream cheese, softened
  • ⅓ cup sugar
  • 2 eggs
  • 1 egg yolk
  • 1 tablespoon flour
  • 6 ounces white chocolate, melted
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
For the topping:
  • 1 cup fresh fruit of your choice
  • ⅓ cup sugar
  • 2 tablespoons honey
  • 1 teaspoon almond or vanilla extract
  1. Preheat oven to 350. Combine crust ingredients and press about 1 tablespoon into the bottom of mini-muffin tins.
  2. Using a stand mixer, cream together the cream cheese and sugar until smooth. Scrape down the sides of the bowl and add the eggs and egg yolk one at a time, beating well after each addition. Stir in flour, chocolate, vanilla and salt until just combined. Pour filling into the crusts, and bake for 25 minutes (or until centers have set).
  3. Let your cheesecakes cool completely in the pan. Remove from tins and top each with a spoonful of fruit topping.
For the topping:
  1. Combine all ingredients in a small saucepan and cook over medium heat for about 15 minutes, or until berries have released juices. Let cool before serving.
Recipe by Kitchen Meets Girl at