Bite-sized cheesecakes with a touch of white chocolate. Simple & delicious. If you don’t have any ricotta cheese on-hand, substitute it with another 8-ounce package of cream cheese.

2 cups shortbread cookies
1/3 cup slivered almonds (or pine nuts)
1/4 cup salted sweet cream butter, melted
1 cup ricotta cheese
8 ounces cream cheese, softened
4 ounces high-quality white chocolate
1 1/2 cups confectioner’s sugar
1/2 cup sour cream
2 teaspoons vanilla
2 eggs

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 lined muffin cups, pressing firmly into the bottom. Chill until set.

In a small bowl add the white chocolate. Heat for 20 seconds in the microwave, with the power set to half. Stir with a fork, then cook for another 20 seconds. Make sure to keep the microwave’s power set to 50 (or medium), as white chocolate can easily burn. White chocolate will also hold it’s shape when melted, so make sure to stir it before putting it back in the microwave as may already be melted. Let cool slightly, about 2 minutes.

In a large bowl, beat the cream cheese, ricotta cheese, sugar and melted white chocolate together until smooth. Stir in the sour cream and vanilla. Beat in the eggs, one at a time. Spoon the mixture into prepared muffin cups.

Bake for 25 minutes. Remove from oven and let cheesecake bites cool on a wire rack, at least 5 minutes. Chill at least 4 hours before serving.

Yields 1 dozen cheesecake bites.

*Make sure the white chocolate you use contains cocoa butter.