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mini white chocolate raspberry cheesecakes
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Mini White Chocolate Raspberry Cheesecakes

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.
Course Dessert
Cuisine American
Keyword Mini White Chocolate Raspberry Cheesecakes
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings 12 cheesecakes
Calories 486kcal

Ingredients

Graham Cracker Crust:

Raspberry Swirl:

Cheesecake Filling:

Topping:

  • 2 cups heavy whipping cream
  • 3 tbsps. confectioners' sugar
  • fresh raspberries
  • more white chocolate chips for melting & drizzling

Instructions

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.)

Raspberry Swirl:

  • 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.)

Cheesecake:

  • 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.

Topping:

  • 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.

Notes

For optimal outcomes when preparing this orange and avocado salad, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 151g | Calories: 486kcal | Carbohydrates: 36.1g | Protein: 6.7g | Fat: 35.7g | Saturated Fat: 21.9g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 278mg | Potassium: 129.2mg | Fiber: 1.6g | Sugar: 28.9g | Vitamin A: 227IU | Vitamin C: 5.4mg | Calcium: 67mg | Iron: 0.7mg