HERSHEY'S Kitchens Canada | White Chocolate Cheesecake Minis

White Chocolate Cheesecake Minis

cakes

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Skill Level:
Intermediate
Prep Time:
25 Minutes
Bake Time:
30 Minutes
Cool Time:
30 Minutes
Freeze Time:
4 Hours
Chill Time:
20 Minutes

Ingredients:

  • 1 cup CHIPITS® White Chocolate Chips250 mL
  • 3 tbsp 35% whipping cream45 mL
  • 2 pkgs (8 oz each) plain brick-style cream cheese 500 g
  • 1/2 cup granulated sugar125 mL
  • 2 eggs2
  • 2 cups CHIPITS® Semi-Sweet Chocolate Chips 350 g
  • 2 tbsp vegetable shortening30 mL
  • 36 lollipop sticks 

Directions:

  1. Preheat oven to 325°F (160°C). Line an 8-inch (20 cm) square baking pan with parchment paper to overhang sides. Stir white chocolate chips with cream in a heat-proof bowl set over a pot of simmering water until melted; cool slightly. Beat cream cheese until smooth. Beat in sugar and white chocolate mixture until very smooth. With mixer on medium speed, add eggs one at a time; mix just until combined. Spread batter evenly in prepared pan.

  2. Bake for 30 minutes. Turn oven off; leave the cheesecake in oven for 30 minutes. Cool to room temperature. Freeze for at least 4 hours or overnight before slicing. Use parchment paper to lift cheesecake from pan; trim the edges and cut into 36 cubes.

  3. Melt semi-sweet chocolate chips with shortening in a small heat-proof bowl set over a pot of simmering water. Insert a lollipop stick into each cheesecake cube. Dip each cube into melted chocolate; shake off excess and transfer to a parchment paper-lined baking sheet. Chill until chocolate is set or until ready to serve.

    Makes 36 servings.


    Tip:
    • When cutting cubes, dip a knife in hot water and wipe clean between slices for smooth edges.

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These delicious chips add a unique colour and creamy vanilla taste to frostings, cookies and more.

These delicious chips add a unique colour and creamy vanilla taste to frostings, cookies and more.

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Grease and/or flour pans as directed in recipes for butter-type cakes. Do not grease pans for angel, sponge and chiffon cakes unless directed in the recipe.

Fill cake pans no more than half full to allow for rising during baking.

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