White Chocolate Cream Cheese Cupcakes

1. 1

   Set oven to 300 degrees.

2. 2

   Line muffin cups with paper liners.

3. 3

   In a bowl, mix together cracker crumbs, ground almonds, sugar and melted butter.

4. 4

   Evenly press mixture over bottom of 24 lined muffin tins.

5. 5

   Beat cream cheese until light.

6. 6

   Still beating, slowly pour in condensed milk, and eggs, and pour in melted white chocolate; beat until well combined.

7. 7

   Pour into lined muffin cups.

8. 8

   Bake for 16-18 minutes.

9. 9

   Cool completely in pan.

10. 10

    Refrigerate for 4 to 12 hours before unmolding.

* Per serving · 4 servings · Values may vary.

No additional tips available.