These Mini White Chocolate Raspberry Cheesecakes are made in a muffin tin and topped generously with a dollop of whipped cream and a drizzle of white chocolate. A favorite bite-sized treat that features a creamy cheesecake filling, with a swirl of tangy raspberries, all nestled on top of a buttery graham cracker crust.
Mini White Chocolate Raspberry Cheesecakes
I love serving these Mini White Chocolate Raspberry Cheesecakes at any party or gathering. These bite-sized treats are made in a muffin tin, which means they are easy to prepare and even easier to serve. The convenience of having individual portions ensures your guests will enjoy a delicious dessert, without having to fuss with cutting or serving a large cheesecake.
Related: Strawberry Crunch Cheesecake Bars
One of the best things about these mini cheesecakes is that they are incredibly versatile. I’ve easily switched up the flavors by using different types of chocolate or fruit. While the white chocolate and raspberry combination is a classic, I’ve loved using dark chocolate and blueberries for a different twist. The possibilities are endless!
These mini cheesecakes will be a hit at your next party. Not only are they delicious, but they are so simple to make and serve. The convenience of having individual portions is a major plus, and your guests will love the flavor combination. These mini cheesecakes are the perfect ending to any meal.
The Impressive Raspberry and White Chocolate Flavor Profile
It’s hard not to love the whole raspberry and white chocolate flavor combination. The sweet, creamy white chocolate does pair perfectly with the tangy and slightly tart flavor of raspberries. Together, they create a balanced and delicious tasting profile that is both sweet and refreshing and one I’ve never stopped enjoying.
Raspberry has always been a well-loved and versatile fruit, used in a variety of treats, from cakes and pies and tarts. The bright red color and tangy flavor of raspberries make them a popular choice for desserts that need help balancing the sweetness. White chocolate is a creamy and sweet and adds a rich, indulgent flavor to any dish, especially these well-suited mini cheesecakes.
One bite and it’s easy to understand why the combination of raspberry and white chocolate are used in so many desserts. Have you ever tried this combo in a truffle or macaron? It’s amazing. This unlikely pair also works well together in no-bake desserts, think cheesecake bars. I believe it’s the combination of tangy fruit and sweet chocolate that really makes this creamy dessert a perfectly, sophisticated treat that will impress most palettes.
Dessert Wine Pairing for White Chocolate Raspberry Cheesecake
Rich and decadent, this cheesecake has a few flavor profiles you want to consider when pairing a dessert wine. With any food and beverage pairing there is always what’s “acceptable” and “okay” for most people. Then there is a “revelation” pairing, which is next-level. This occurs when what you’re drinking, becomes the edible version of what you’re eating and vice versa – the magical place where you can’t find where the drink ends and the food begins.
Here are a few of my “revelation” pairings for white chocolate raspberry cheesecake…
- Moscato d’Asti: This Italian sparkling wine made from Moscato grapes, has a light, effervescent body and a very delicate sweetness. Its fruity (peach, apricot and melon) and floral (jasmine, rose) notes pair so well the mix of flavors found in this cheesecake. Because Moscato d’Asti is a “frizzante”, a semi-sparkling wine with less effervescence than say Prosecco, it really does work well with dessert. This will also be the least expensive of the others mentioned here.
- Sauternes: A Sauterne with any fruit-topped or filled cheesecake is kind of a given. This sweet, golden-hued wine from the Bordeaux region of France is made from Semillon, Sauvignon Blanc, and Muscadelle grapes. Its rich, honeyed flavor and specific touches of acidity complements the sweetness of the white chocolate and the tanginess of the raspberries. Sauternes are considered premium wines for many specific reasons and will most likely be the highest priced of these three choices.
- Late Harvest Riesling: This sweet wine is made from Riesling grapes that are left on the vine longer, resulting in a higher sugar content. The crisp, refreshing acidity that balances the sweetness of the white chocolate and complements the tartness of the raspberries. Usually moderately priced, but really depends on the year. Grapes left on the vine to achieve more sweetness are more susceptible to disease pressure and rot, so the grapes must be carefully selected and monitored. This increases the cost of production from year to year.
You really can’t go wrong with any of these.
Tiny Temptations: More Smaller-Sized Desserts That Will Satisfy Your Cravings
Here are some smaller-sized dessert recipes designed to satisfy your cravings without overindulging, too-much. These are perfect for satisfying your sweet tooth, without feeling guilty.
- Lemon Meringue Mini Pies
- S’mores Pretzel Bites
- Pumpkin Mini Pies
- No-Bake Strawberry Cheesecake Bars
- Air Fryer Cherry Hand Pies
- Fluffy Angel Food Cupcakes
- S’mores Parfaits
- Banana Split Kabobs
- Chocolate Chip Cookie Cups
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Mini White Chocolate Raspberry Cheesecakes
Graham Cracker Crust:
- 1-1/2 cups frozen raspberries, unsweetened
- 3 tbsp. granulated sugar
- 2 cups heavy whipping cream
- 3 tbsps. confectioners' sugar
- fresh raspberries
- more white chocolate chips for melting & drizzling
Graham Cracker Crust:
- Preheat the Oven to 350 degrees F. Prepare a 12-count muffin tin with cupcake liners. Set aside.
- In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and butter. Mix until a crumbly mixture forms. Evenly distribute the mixture into each cupcake liner and press firmly into an even layer (use the back of a spoon). Bake for 5 minutes. Allow to cool while making the filling. (Leave the oven on.)
- In a medium saucepan combine frozen raspberries and granulated sugar. Let the berries simmer for about 5 minutes, until they fall apart and a syrup forms. Remove from heat and strain the berries to remove the seeds. Allow the syrup to chill in the refrigerator while making the cheesecake filling. (You do not want the raspberries to be so hot that they cook the egg in the next step or make the cream cheese to hard so it doesn't blend seamlessly with the other ingredients.)
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add the Greek yogurt, vanilla, and melted white chocolate (melt chocolate chips in the microwave in 30 second increments until smooth). Mix until completely combined. Add eggs and mix until combined.
- Evenly distribute cheesecake filling into the cupcake liners, alternating between the raspberry syrup and the cheesecake mixture. Swirl with a sharp knife or toothpick. Bake at 350 degrees for 20-25 minutes, or until the centers are still slightly jiggly and not cracked.
- Remove from oven and allow to cool at room temperature. Move to the fridge and let chill for at least 2 hours.
- In a large mixing bowl, mix heavy whipping cream and confectioners' sugar on high speed until stiff peaks form. Transfer to a piping bag and pipe whipped cream onto each cheesecake. If desired, drizzle each cheesecake with more white chocolate and top with a fresh raspberry.
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