This recipe comes from a friend of mine. She makes the most amazing and delicious treats. I read her version of this recipe over here a while ago, and it makes for a very tasty snack. Her version includes a no-bake cheesecake. I wondered what will happen if I make a baked version, so I tried it.
Sorry that mine don't look quite as professional as hers, as I didn't feel like decorating them. But either way, here is the recipe.
Sorry that mine don't look quite as professional as hers, as I didn't feel like decorating them. But either way, here is the recipe.
Lime & White Chocolate Cheesecake Bites
Ingredients:
- 6-7 oz. chocolate Teddy Grahams (a little more than half of a box)
- 1/2 stick of butter (melted)
- 8 oz. cream cheese (one package, softened)
- 4 tbsp. sugar
- 1 egg
- 1 lime
- 1 tsp. vanilla
- 7 oz. white chocolate (I recommend Lindt)
- One backing pan (either an 8x8 or a springform pan)
- Food processor (easy way)
- Mortar and pestle (hard way)
- Baking spray
- Large mixing bowl
- Small bowl (optional)
- Grind the graham crackers. This can be done in a food processor (if you have one), or by hand in a mortar and pestle, or anything else that you can substitute for that. Mix well with melted butter.
- Preheat the oven to 350 F. Spray the pan. Spread the graham cracker mixture in the pan, and press firmly. Bake for about 10 minutes.
- Meanwhile, mix the cream cheese and sugar in a bowl. Mix in the egg.
- Squeeze the lime into the mixture and mix well. Add vanilla.
- Coarsely chop the white chocolate, Stir into the mixture.
- Take the pan with the crust out of the oven. Pour the cheesecake mixture onto the crust while hot, and put back in the oven. Bake for about 20 minutes, just until the top firms up a little bit. The center will remain a little liquidy, but the edges should be nice and firm.
- Cool for a half hour or so at room temperature. After that, chill in the fridge for a few hours, or in the freezer for a half hour or so, until it is firm.
- Slice with a wet knife, cleaning it after each slice.*
- If you used a springform pan, place the pan on top of a can. Release the side and slide it down. This allows you to easily take the cheesecake out of the pan and slice it.
- If you want to make this into a cheesecake, double the sugar, cream cheese, and eggs. This will bake in 20 to 25 minutes.
