White Chocolate Cheesecake Minis Recipe

White Chocolate Cheesecake Minis Recipe

HERSHEY'S CHIPITS White Chocolate Chips give this cheesecake a sweet smooth, creaminess.

25 min
30 min


1 cupCHIPITS White Chocolate Chips (250 mL)
3 tbsp35% whipping cream (45 mL)
2 pkgs (8 oz each)plain brick-style cream cheese (500 g)
1/2 cupgranulated sugar (125 mL)
2 eggs (2)
2 cupsCHIPITS Semi-Sweet Chocolate Chips (350 g)
2 tbspvegetable shortening (30 mL)
36 lollipop sticks


    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.

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