HERSHEY'S CHIPITS White Creme Cheesecake Minis Recipe
Details
- Time
- 4 hours 55 minutes
- Skill Level
- Intermediate
- Yields
- 36 servings
HERSHEY'S CHIPITS White Creme Chips give this cheesecake a sweet smooth, creaminess.
Ingredients & Directions
- Prep Time
- 25 minutes
- Bake Time
- 30 minutes
- Freeze Time
- 4 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 cupHERSHEY'S CHIPITS White Creme Chips (250 mL)
-
3 tbsps35% whipping cream (45 mL)
-
2 pkgs (8 oz each)brick-style cream cheese, plain (500 g)
-
1/2 cupgranulated sugar (125 mL)
-
2eggs
-
2 cups
-
2 tbspsvegetable shortening (30 mL)
-
36lollipop sticks
Key Ingredients
Directions
Equipment Needed
Oven & Stovetop
8-inch (20 cm) Square Baking Pan
Parchment Paper
Heat-Proof Bowl
Saucepan
Mixer
Freezer
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 creme 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 creme 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.
Tip
When cutting cubes, dip a knife in hot water and wipe clean between slices for smooth edges.
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.
