Mini White Chocolate Raspberry Cheesecakes

Mini White Chocolate Raspberry Cheesecakes baked in a muffin tin with a creamy cheesecake filling, tangy raspberry swirls, and a buttery graham cracker crust. Topped with whipped cream and a drizzle of white chocolate, these bite-sized desserts are perfect for any occasion.

Course Dessert

Cuisine American

Keyword Mini White Chocolate Raspberry Cheesecakes

Prep Time 25

Cook Time 30

Chilling Time 2

Total Time 2 55

Servings cheesecakes

Calories 486kcal

Equipment

12-Count Muffin Tin To bake the individual cheesecakes.
cupcake liners For easy removal and serving.
Mixing bowls (small and large) For combining the crust, filling, and whipped cream.
hand mixer or stand mixer. To whip the cream cheese filling and heavy cream.
Saucepan To cook the raspberry syrup.
Sieve To remove seeds from the raspberry syrup.
piping bag or spoon. For layering and topping the cheesecakes.
Toothpick or small knife. To swirl the raspberry syrup into the filling.

Instructions

Graham Cracker Crust:

Preheat the oven to 350°F and line a 12-count muffin tin with cupcake liners. Set aside.
In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture is crumbly. Divide the mixture evenly among the cupcake liners, pressing it firmly into an even layer with the back of a spoon. Bake for 5 minutes, then let the crusts cool while you prepare the filling. (Keep the oven on.)
1-1/2 cups graham cracker crumbs, 3 tbsp. granulated sugar, 4 tbsps. butter

Raspberry Swirl:

In a medium saucepan, combine the frozen raspberries and granulated sugar. Simmer for about 5 minutes, until the berries break down and a syrup forms. Remove from heat and strain to remove the seeds. Chill the syrup in the refrigerator while preparing the cheesecake filling. (Make sure the syrup is cool enough so it doesn’t cook the egg or cause the cream cheese to seize, ensuring a smooth blend with the other ingredients.)
1-1/2 cups frozen raspberries, unsweetened, 3 tbsp. granulated sugar

Cheesecake:

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the Greek yogurt, vanilla, and melted white chocolate (melt the chocolate chips in 30-second increments in the microwave, stirring until smooth). Mix until fully combined. Add the eggs and mix until incorporated.
16 oz. cream cheese (softened to room temperature), 2/3 cup granulated sugar, 1/4 cup Greek yogurt (full fat will taste best), 1 tsp vanilla extract, 1/2 cup white chocolate chips, 2 large eggs
Evenly distribute the cheesecake filling into the cupcake liners, alternating layers of raspberry syrup and cheesecake mixture. Use a toothpick or sharp knife to swirl the layers together. Bake at 350°F for 20-25 minutes, until the centers are slightly jiggly and the tops are not cracked.
Remove from the oven and let the cheesecakes cool at room temperature. Transfer them to the fridge and chill for at least 2 hours.

Topping:

In a large mixing bowl, whip the heavy cream and confectioners' sugar on high speed until stiff peaks form. Transfer the whipped cream to a piping bag and pipe onto each cheesecake, or simply dollop it on with a spoon. For a finishing touch, drizzle with more melted white chocolate and top with a fresh raspberry, if desired.
2 cups heavy whipping cream, 3 tbsps. confectioners' sugar, fresh raspberries, more white chocolate chips

Notes

For optimal outcomes when preparing these white chocolate raspberry cheesecakes, 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.

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Nutrition