Gluten Free Lemon White Chocolate Cheesecakes

Instructions

Preheat the oven to 325 degrees F (163 degrees C). Line a 12 cup muffin tin with paper or foil liners. Set aside.

Crust:

1. Mix the melted butter and crushed cookies until they resemble wet sand. Divide the crumbs between the 12 muffin cups. Use a small cup to press the crumbs evenly across the bottom of the cupcake liner.

Lemon White Chocolate Cheesecakes:

1. In the bowl of a stand mixer, fitted with a paddle attachment, beat the cream cheese, sugar, and salt until light and fluffy, about 5 minutes, scraping down the sides as necessary.
2. In a separate bowl, whisk together the sour cream, lemon juice, lemon zest, cream, and vanilla extract.
3. With the mixer running on low, slowly add the sour cream mixture to the cream cheese. You only want to mix until it is fully incorporated. Scrape down the sides of the bowl to ensure you don't have any lumps of cream cheese.
4. With the mixer on low, add the eggs, one at time, mixing until the first one is incorporated before adding the second. Mix on low speed just until the batter is smooth.
5. Fold in the melted white chocolate with a rubber spatula. This will help ensure you don't over mix the batter.
6. Spoon the batter into the prepared muffin tin. I use my large cookie scoop to make this easier.
7. Bake in the preheated oven for 18-20 minutes, or until the cheesecakes are mostly set.
8. Allow the cheesecakes to cool on a wire cooling rack for 15 minutes, before refrigerating for 1-2 hours. You want them to be completely cool before removing the cupcake liner. Top with Lemon Curd or fresh berries immediately before serving.