3 oz white chocolate baking squares, melted and cooled
1/2 cup sugar
1/4 cup fat free milk
1 1/2 tsp vanilla
1 egg white, lightly beaten
Sliced kiwi fruit
Preheat the oven to 350 degrees. Line a muffin pan with 12 2 1/2 inch foil or paper baking cups. Place one vanilla wafer on the bottom of each cup. Set aside
In a medium bowl, beat cream cheeses with an electric mixer on medium speed 30 seconds. Beat in white chocolate, sugar, milk and vanilla until well combined. Stir in egg white. Spoon mixture into muffin cups until each is about three-quarters full.
Bake about 20 minutes or until set, the set pan on a wire rack to cool 10 minutes. Remove cheesecakes from pan; cool on wire rack 1 hour. Cover and chil 3 to 24 hours.
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