Lemon Raspberry Cheesecake Bites

Name: Lemon Raspberry Cheesecake Bites
Ingredients: FOR THE CRUST:; 30 whole Vanilla Wafer Cookies; 1/4 cups Butter, Melted; FOR THE CHEESECAKE:; 1/3 cups Heavy Cream; 1/2 cups White Chocolate Morsels; 16 ounces, weight Cream Cheese, Softened; 3/4 cups Granulated Sugar; 1-1/2 teaspoon Cornstarch; 1/2 cups Sour Cream; 2 whole Eggs; 1 teaspoon Vanilla Extract; FOR THE TOPPING:; 10 ounces, weight Lemon Curd; 48 whole Fresh Raspberries, For Garnish (optional)

15 ingredients

7 steps

Ingredients

FOR THE CRUST:
30 whole Vanilla Wafer Cookies
1/4 cups Butter, Melted
FOR THE CHEESECAKE:
1/3 cups Heavy Cream
1/2 cups White Chocolate Morsels
16 ounces, weight Cream Cheese, Softened
3/4 cups Granulated Sugar
1-1/2 teaspoon Cornstarch
1/2 cups Sour Cream
2 whole Eggs
1 teaspoon Vanilla Extract
FOR THE TOPPING:
10 ounces, weight Lemon Curd
48 whole Fresh Raspberries, For Garnish (optional)

Directions

1

For the crust, process cookies in food processor until crumbs. Mix in melted butter until completely combined (I just pulse a couple of times). Press into bottom of a foil-lined 8inch square baking dish.
2

Bake crust in a 350°F oven for 8 minutes. Remove and cool while preparing cheesecake filling.
3

For the filling, heat heavy cream in a small saucepan over low heat. Add in white chocolate and stir continuously until chips are melted. Remove from heat and set aside.
4

In a mixer, beat cream cheese with sugar and cornstarch until fluffy. Beat in sour cream, eggs and vanilla extract. Slowly beat in heavy cream mixture.
5

Pour into prepared crust and bake in a 300°F oven for 35 minutes. Turn oven off, and let cheesecake remain in oven an additional 20 minutes. Remove and cool completely.
6

For the topping, spread lemon curd on top of cheesecake, evenly. Refrigerate at least 3 hours.
7

Cut cheesecake into small bites (I cut off the edges to get a nice, clean bite). Garnish with fresh raspberries, if desired. Enjoy!