I pull recipes out of magazines all the time, but rarely get to try all the ones that I want. I already love the traditional version of this covered in cherry pie filling, but decided I'd try these "White Chocolate Mini Cheesecakes" recipe printed in the February 2011 copy of Fitness Magazine.
I found these mini cheesecakes to be delicious and you could definitely taste the white chocolate. Since I live in the middle of nowhere, some of the ingredients were unavailable. My local grocery store does not carry reduced fat vanilla wafers and the fat-free cream cheese was completely out of stock (and has been for more than 2 weeks). I only garnished mine with strawberries and chocolate flakes because the kiwis were hard as rocks, too.
12 reduced-fat vanilla wafers
8 ounces reduced-fat cream cheese, softened
4 ounces fat-free cream cheese, softened
3 ounces white chocolate baking squares, melted and cooled
1/2 cup sugar
1/4 cup fat-free milk
1 1/2 teaspoons vanilla
1 egg white, lightly beaten
Chocolate curls (optional)
Sliced strawberries (optional)
Sliced kiwifruit (optional)
1. Preheat the oven to 350. Line a muffin pan with baking cups. Place one vanilla wafer on the bottom of each. Set aside.
2. 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.
3. Bake about 20 minutes or until set, then set pan on a wire rack to cool 10 minutes. Remove cheesecakes from pan; cool on wire rack 1 hour. Cover and chill 3 to 24 hours.
4. Before serving, remove baking cups. If desired, garnish with chocolate curls, strawberries, and/or kiwifruit.