Wednesday, July 5, 2017

When Just A Small Bite Will Do

White Chocolate Lemon Cheesecake Tartlets
Cook's Notes: Last November I posted several recipes that I had done for a holiday article for "Girlfriends Magazine" on mini bite desserts when a small taste is all you need.  
http://sockfairies.blogspot.com/2016/11/mini-bites-tempting-holiday-desserts.html
 White Chocolate Lemon Cheesecake Tartlets certainly fits into this category.  It's a creamy, no bake dessert filled with your favorite cheesecake filling. Athens Mini Fillo Shells (found in the freezer section) are perfect for these mini bites. You will need two boxes for a total of 24 shells. The recipe called for Cool Whip. Since I tend to be more of a purist I opted for real whip cream :) just a personal preference.   

Another alternative for a bigger bite are using Mini Keebler Graham Cracker Tart Shells (found in the baking aisle of larger grocery stores). The filling will be enough for four tart shells. Recipe inspiration  https://wearychef.com/
Ingredients:
  • 5 oz. cream cheese, room temperature
  • 1 cup white chocolate chip chips, melted in microwave
  • 3 TB. lite sour cream 
  • 1/3 cup heavy cream   
  • 2 tsp. lemon juice
  • 2 tsp. lemon zest
  • Pre-made tartlet shells 
  • Fresh berries for garnish
  • Optional fresh mint for garnish 
Directions:
  • Preheat oven to 350 degrees. Crisp shells for 3 minutes and set aside to cool.  
  • In a large mixing bowl, beat cream cheese adding in melted white chocolate, sour cream, lemon juice and zest. 
  • Whip the heavy cream until stiff peaks form and fold into cream cheese mixture. 
  • Spoon a heaping tablespoon into tartlet shells. Top with fresh berries and more lemon zest.
  • Refrigerate until serving. 

The tartlet shells were paired with Sweet and Sour Hawaiian Chicken Kabobs.
Check back tomorrow for the recipe.  

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