Mini Cheesecake Recipe (White Chocolate Raspberry)
User Reviews
4.8
Mini Cheesecake Recipe (White Chocolate Raspberry)
Description
Mini Cheesecake Recipe (White Chocolate Raspberry) starts with a crunchy base of crushed Oreo cookies bound by melted butter, pressed into mini muffin cups. The filling mixes softened cream cheese with sugar, eggs, vanilla, and a melted blend of white chocolate and half-and-half for richness. A homemade raspberry sauce made from sugar, raspberries, and cornstarch is dolloped on top and lightly swirled into the custard filling to add brightness and color. Baking at a moderate temperature results in puffed, delicate cheesecakes that firm as they cool.
The texture is smooth and creamy with sweet white chocolate undertones contrasted by the tart, glossy raspberry swirls. Pressing the crust firmly creates a sturdy base, keeping the bite crunchy. These mini cheesecakes are ideal for serving individually at parties or as a make-ahead treat. They can be stored refrigerated for a few days or frozen for longer keeping.
Adjusting the recipe for standard muffin tins requires a longer bake time to reach the same doneness. The raspberry sauce can be prepared in advance and refrigerated, saving time on assembly. Overall, the recipe provides a compact and refined dessert option that showcases the interplay of tart fruit and white chocolate in a creamy cheesecake custard.
Ingredients
For the Crust:
- 1 ½ cups oreo cookie crumbs cream centers removed (about 22-23 finely crushed cookies)
- 6 TB butter melted, salted
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 egg
- 1 tsp vanilla extract
For the Raspberry Sauce:
- 5 oz raspberries frozen or fresh
- 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.
Notes
- Oreo crust crumbs can be prepared and stored in an airtight container for a few days before baking.
- The raspberry sauce can also be made up to a week ahead and kept refrigerated until needed.
- If using regular muffin tins instead of mini ones, bake for approximately 25 minutes and test for a puffy, set top that is no longer sticky to the touch.
- Baked mini cheesecakes can be stored covered in the refrigerator for 2-3 days or frozen in airtight containers for several weeks.
- Consider using stabilized whipped cream as a topping, which can also be frozen if desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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