Description
Delicious mini cheesecakes made with white chocolate and raspberry sauce, perfect for any occasion.
Ingredients
- Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Raspberry Sauce
- 1½ cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- White Chocolate Cheesecake Filling
- 16 ounces cream cheese, softened
- 6 ounces white chocolate, melted and cooled slightly
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup heavy cream
- Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Garnish
- Fresh raspberries
- White chocolate curls or shavings
- Freeze-dried raspberry crumbs (optional)
- Graham cracker crumbs
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Line a 6-cavity jumbo muffin pan with paper liners or use six 4-inch mini cheesecake pans. Mix the graham cracker crumbs, sugar, and melted butter. Press about ¼ cup of the mixture firmly into each pan. Bake for 8–10 minutes, then cool completely.
- Make the Raspberry Sauce: Combine the raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally. Mix the cornstarch and water, then stir it into the raspberry mixture. Cook for 1 minute, until thickened. Strain through a fine-mesh sieve if you prefer a seedless sauce, then cool.
- Prepare the Cheesecake Filling: Beat the cream cheese until smooth. Add the sugar and beat until combined. Mix in the melted white chocolate. Beat in the eggs one at a time. Add the vanilla, sour cream, and heavy cream, mixing just until smooth.
- Assemble: Spoon the cheesecake batter over each cooled crust. Drop small spoonfuls of raspberry sauce onto the filling. Use a toothpick or skewer to gently swirl the raspberry sauce into the batter.
- Bake: Bake for 25–30 minutes, until the centers are just set with a slight jiggle. Turn off the oven, crack the oven door, and let the cheesecakes cool inside for 30 minutes. Refrigerate for at least 6 hours or overnight.
- Decorate: Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe swirls of whipped cream on each cheesecake. Top with fresh raspberries, white chocolate curls, freeze-dried raspberry crumbs, and a sprinkle of graham cracker crumbs.
Notes
- Use high-quality white chocolate for the smoothest filling.
- Don’t overmix after adding the eggs to help prevent cracks.
- Swirl the raspberry sauce gently to create a marbled effect without blending it completely.
- For the cleanest slices or unmolding, chill the cheesecakes overnight.
- Garnish just before serving to keep the whipped cream fresh and the raspberries looking their best.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg