Mini Cheesecake Recipe (White Chocolate Raspberry)
User Reviews
4.8
324 reviews
Excellent
Mini Cheesecake Recipe (White Chocolate Raspberry)
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These White Chocolate Raspberry Cheesecake Bites are perfect for birthdays, holidays, parties, and anytime sharing! They're dense NY style. Luscious, rich, smooth, creamy cheesecakes strewn with real raspberry and topped with homemade whipped cream.
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Ingredients
For the Crust:
- 1 ½ cups Oreo cookie crumbs cream centers removed (about 22-23 finely crushed cookies)
- 6 TB salted butter melted
For the Custard:
- 6 oz white chocolate chips
- ¼ cup half and half dairy creamer
- 12 oz cream cheese plain, full-fat, softened to almost melted
- ¼ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Raspberry Sauce:
- 5 oz frozen or fresh raspberries
- 1 TB granulated sugar
- 1 ½ tsp cornstarch fully mixed and dissolved in 3 TB water
Instructions
- Make Crust: In a large bowl, mix fine cookie crumbs with butter until well incorporated. Should resemble wet sand. Scoop 1 slightly rounded tsp crumb mixture evenly into 48 lined mini muffin tins. Press down to form bottom crusts.
- Preheat oven to 325F, with rack on lower middle position.
- Make Raspberry Sauce: Combine raspberries, sugar, and fully dissolved cornstarch in a saucepan and bring to a boil, stirring often. Once mixture is thickened, remove from heat and set aside.
- Make Cheesecake Filling: In heavy saucepan, melt white chocolate chips together with half-and-half on low heat, stirring often. Remove from heat. In large bowl, mix together nearly melted cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and the melted white chocolate mixture.
- Scoop 1 rounded TB filling evenly into lined mini muffin tins. Dollop 1/2 tsp raspberry sauce over the custard. Gently use a thin knife to lightly swirl.
- Bake 20 minutes or until tops are puffy and no longer sticky upon light touch. Let cool to room temp and then cover and chill in fridge (overnight is recommended). Top with stabilized whipped cream and serve.
Equipments used:
Notes
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- Dry cookie crumbs can be prepared ahead of time and placed in airtight bag for a few days until ready to use.
- Raspberry sauce can be made up to a week ahead of time and stored airtight in fridge until ready to use.
- If using regular sized muffin tins, increase bake time to 25 minutes and check for doneness: they should appear puffy on top and no longer feel sticky upon light touch. They'll settle and firm upon cooling.
- Baked cheesecakes can be covered airtight and stored in fridge 2-3 days. They can also be frozen for several weeks in airtight container. Stabilized whipped cream can also be frozen!
Nutrition Information
Show Details
Serving
1serving
Calories
67kcal
(3%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
20mg
(7%)
Sodium
40mg
(2%)
Potassium
25mg
(1%)
Fiber
0.01g
(0%)
Sugar
4g
(8%)
Vitamin A
156IU
(3%)
Vitamin C
0.03mg
(0%)
Calcium
17mg
(2%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 48servings
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 67kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 40mg | 2% |
| Potassium | 25mg | 1% |
| Fiber | 0.01g | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
324 reviews
Excellent
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