Food | popular | Dessert

White Chocolate Raspberry Cheesecake Bites are Big Flavor in One Bite

If you're a cheesecake lover, then you're going to LOVE these adorable bite sized cheesecake bites. They're creamy, smooth, decadent and definitely delicious! These White Chocolate Raspberry Cheesecake Bites are easy to make and are perfect for sharing at any birthday, holiday, party...or a regular Tuesday evening.

Unlike a normal cheesecake, these individual cheesecakes are an easy on-the-go dessert, but they're also super simple to store for later. Whip up a batch and keep them in the freezer until you need them. Serve this at your next party and watch them disappear in a flash!

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Ingredients:

For the Crust:

  • 1½ cups Oreo cookie crumbs, cream centers removed (about 22-23 finely crushed cookies)
  • 6 TB salted butter, melted

For the Custard:

  • Half bag (6 oz) pure white chocolate chips
  • ¼ cup half and half
  • 1½ (12oz total) blocks whole cream cheese, 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
  • 1½ tsp cornstarch dissolved in 3 TB water

Directions:

Make Crust: In a large bowl, mix fine Oreo cookie crumbs with butter until well incorporated.

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Scoop 1 slightly rounded tsp crumb mixture evenly into lined mini muffin tins. Press down to form bottom crusts.

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Preheat oven to 325F, with rack on lower middle position.

Make Raspberry Sauce: Combine raspberries, sugar, and dissolved cornstarch in a saucepan and bring to a boil, stirring often. Once mixture is thickened, remove from heat and set aside.

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Make Custard: In heavy saucepan or double boiler, melt white chocolate chips together with half and half on low heat, stirring often.

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Remove from heat. In large bowl, mix together nearly melted cream cheese and sugar until smooth.

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Beat in eggs one at a time. Add vanilla and the melted white chocolate mixture.

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Scoop or pour 1 rounded TB of custard evenly into lined mini muffin tins.

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Dollop ½ tsp raspberry sauce over the custard.

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Gently use a thin knife or toothpick to lightly swirl.

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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. If keeping longer than a couple of days, you can freeze them. Top with Whipped Cream and serve.

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