Go Back
+ servings
White Chocolate Lemon Cheesecakes

White Chocolate Lemon Cheesecakes

So simple to make these White Chocolate Lemon Cheesecakes can be topped to match any holiday or occasion.
Course Dessert
Cuisine American
Servings 12
Calories 367kcal


  • 16 butter or shortbread cookies I used Pepperidge Farm Chessmen Cookies
  • 4 tbsp unsalted butter melted
  • 1/8 tsp salt
  • 4 oz white chocolate melted
  • 16 oz cream cheese softened
  • 2/3 cup sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 2 large eggs


  • Preheat oven to 350 degrees.
  • Line a muffin tin with 12 cupcake liners.
  • Finely crush the cookies. Add the 1/8 teaspoon salt and melted butter to the crushed cookies in a bowl and mix together with a fork until completely combined.
  • Add about a tablespoon of the crust mixture to the bottom of each cupcake liner and lightly press down to form the crust.
  • With a hand or stand mixer, beat together the cream cheese, melted white chocolate, sugar, lemon juice, lemon zest and vanilla until smooth.
  • Add the eggs to the cheesecake batter and beat again until smooth.
  • Divide the batter evenly among the cupcake liners.
  • Bake the cheesecakes until the centers are puffed, 18 - 20 minutes.
  • Allow to cool in the pan completely and then refrigerate the cheesecakes (covered) until ready to serve.


Calories: 367kcal