How to make it

  • Preheat oven to 325 degrees. Line 12 muffin cups.
  • Pulse the shortbread cookies, almonds and butter in a food processor until crumbly. Spoon tablespoons of the mixture into the lined cups, pressing firmly into the bottom.
  • Chill until set.
  • In a small bowl, beat the ricotta until smooth. Set aside.
  • In a large bowl, combine the cream cheese and white chocolate. Stir in the ricotta. Beat in the sugar, sour cream and vanilla until smooth. Slowly add the eggs, blending well. Spoon the mixture into prepared muffin cups.
  • Bake for 25 minutes. Remove the pan from the oven and let cool for 5 minutes. Remove cheesecake bites and let cool on a wire rack. Chill until ready to be served.

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    luv these bites High5 great post
    Was this review helpful? Yes Flag
    " It was excellent "
    mrsc543 ate it and said...
    You got my mouth a' waterin! Fabulous post. Five forks from me!
    Was this review helpful? Yes Flag

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