Strawberry White Chocolate Cheesecake Cups

Sometimes a girl just needs some cheesecake.

Can you blame me?

(Recipe adapted from Kraft Food & Family | photos from me!)

Makes about 14 cupcakes

INGREDIENTS

12 Oreo cookies, finely crushed
4oz white chocolate, divided (I used Ghiradelli)
2-8oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
12+ tbsp strawberry preserves

INSTRUCTIONS

Preheat oven to 350F. Line cupcake pan with liners

Press about 1tsbp of crushed cookie into bottom of each cupcake liner. Melt 3oz white chocolate in a microwave safe bowl in 15-30 sec intervals. Be careful not to burn chocolate. Set aside.

In a stand mixer with a flat beater, beat cream cheese, sugar and vanilla until well blended. Add melted chocolate; mix well. Add eggs, one at a time, until blended. Fill cupcake liners almost to the top.

Bake for 20-25 minutes or until almost set. Cool 5 minutes. Spread about 1+ tbsp preserves on top of each cupcake. Melt remaining chocolate and drizzle over cheesecake. Refrigerate for about 4 hours or overnight.

[NOTES: I put the remaining melted white chocolate in a ziplock bag and snipped off a little corner to drizzle. Easy cleanup!]

ENJOY!

Husband rating: A+
He’s not usually a white chocolate fan but he loves cheesecake and raved about this one. He liked the strawberry topping b/c it added a nice sweet tang and the white chocolate drizzle b/c it was “purdy”. HAHA

Wifey rating: A+
Ohmygod. So.freaking.good. I won’t tell you how many I ate. All I am gonna say is… I better get my cheescake butt to the gym tomorrow.