This mini white chocolate and raspberry cheesecake is rich, creamy, and just the right bite-sized treat. I am sure this mini treat is going to brighten up your day. They combine the sweetness of white chocolate and the tartness of raspberry and strike the perfect balance.
Cheesecakes are one of my favorite desserts and I needed something bite-sized to satisfy my late-night chocolates cravings. What is better than these mini cheesecakes made with white chocolate and raspberry, match made in heaven 🙂
These are not too sweet as it balances well with tart raspberries. You can make these for your next potluck or enjoy with a cup of coffee or satisfy your sweet tooth just like me 😉
Why you will love this white chocolate and raspberry cheesecakes?
- Heavenly combination of white chocolate and raspberries in cheesecake form.
- Uses very basic ingredients, nothing fancy.
- Customizable, so you can use any other berry in the same quantity.
- Rich, creamy, and full of flavor just like my mini Oreo cheesecakes
- Freezer-friendly so can be made ahead of time.
- Perfect bite-sized dessert.
How to make mini raspberry cheesecakes – overview?
This blog includes complete step-by-step instructions for making mini white chocolate and raspberry cheesecake with images but let’s understand a summary.
| Sr. No. | Steps |
| 1 | Prepare raspberry sauce |
| 2 | Make cheesecake base |
| 3 | Create cheesecake filling |
| 3 | Assemble, chill, decorate & serve |
Mini white chocolate and raspberry cheesecake ingredients
Raspberry coulis ingredients:
- Raspberries – This is the star ingredient of our recipe. You can use fresh or frozen raspberries, depending on the season or what is available in the pantry. Do not thaw frozen raspberries before using them.
- Cornstarch – This is needed to make the thick sauce. Just a 1/2 teaspoon, will not change the flavor at all.
- Sugar – This is essential to balance the tartness of raspberries.
- Water – Just regular plain water 🙂
Cheesecake base ingredients:
- Digestive biscuits – Use regular digestive biscuits. You can also use graham crackers or Oreo cookies as an alternative.
- Butter – I usually suggest unsalted butter because we can control the amount of salt that goes into the recipe but regular butter will work here. A little salt here and there will not make any difference.
Cheesecake filling ingredients:
- White chocolate – As the name implies, this is the star of our recipe. Use pure white chocolate for baking. Avoid using chocolate chips as they do not melt evenly.
- Cream cheese – Use full-fat cream cheese. I recommend using Philadelphia as this is my favorite brand. I am not getting paid for saying this but this is just my personal preference :). This will give the richness and decide the texture of our cheesecakes.
- Caster sugar – This is also available as sugar or granulated sugar in grocery stores. If you have a sugar replacement, feel free to replace in equal quantities.
- All-purpose flour – This will prevent cracks while baking the cheesecakes. It provides the texture and stability to the cheesecakes. You can replace it with gluten-free flour or cornstarch to transform it into gluten-free cheesecakes.
- Lemon juice – Adding a small amount of lemon juice to your cheesecake gives tanginess that perfectly balances the sweetness. So, don’t worry. You will not taste lemon at all.
- Vanilla extract – Use either pure vanilla extract or vanilla imitation, depending on your choice, or whatever is available in the pantry.
- Egg – Use room temperature egg so that it combines nicely with other ingredients. It will bind all the ingredients together.
- Salt – A little bit of salt will elevate the taste of your cheesecake. As I always say, salt is necessary in any dessert and should be used to balance out the flavors.
Any substitutes?
- Gluten-free cheesecakes – Replace all-purpose flour with gluten-free blend or cornstarch.
- Sugar-free cheesecakes – Feel free to use any sugar substitution in 1:1 quantities. I haven’t tried replacing it yet, though.
Tools needed for mini white chocolate and raspberry cheesecake
- Muffin pan
- Cupcake liners
- Mixing bowls
- Measuring spoons
- Measuring cups
- Weighing scale
- Hand beater
White chocolate and raspberry mini cheesecake (step-by-step instructions)
Make raspberry sauce:
- In a small bowl, combine 1/2 teaspoon of water with 1 teaspoon of cornstarch until it is smooth and lump-free. Set aside.
- Combine raspberries, granulated sugar, and the remaining 1/2 teaspoon of water in a pan.
- Cook the mixture over medium heat, stirring occasionally to break the raspberries.
- Once it starts to boil, add the cornstarch mixture.
- Continue to stir and cook for a few more minutes.
- Remove the pan from heat and press through a fine mesh strainer to remove the seeds.
- Let the thin raspberry sauce cool down completely before using.
- Cover and refrigerate for up to one week.
Cheesecake base:
- Crush digestive biscuits into fine powder. You can either do it in a ziploc as shown in the video or the grinder.
- In a bowl, add digestive biscuits and butter. Mix it well and our cheesecake base is ready.
- Divide the biscuit base into 12 cupcake liners equally and bake in the oven at 350 F (180 C) for 5 minutes.
Cheesecake filling:
- Melt the white chocolate in the microwave or over a double boiler and set aside.
- In a large bowl, beat the cream cheese and granulated sugar on medium-high speed for 2 minutes, or until it is smooth and creamy.
- Now add the all-purpose flour, lemon juice, vanilla extract, and salt. Beat on low speed until fully combined.
- On low speed, add in one egg until just combined.
- Add the cooled (but still liquid) white chocolate. Beat on low speed just until combined.
Assemble mini white chocolate and raspberry cheesecake:
- Now, fill in the 12 muffin pan equally.
- Finally put raspberry sauce on top of the cream cheese filling. Swirl as shown in the video.
- Bake at 350F (180 C) for 15-20 minutes.
- Once baked, let it cool down for 15-20 minutes and then refrigerate for 2 hours.
- Top with whipped cream and serve chilled.
Watch us making mini white chocolate and raspberry cheesecake
Mini white chocolate and raspberry cheesecake –freezing and storing instructions
Storing instructions:
Like my mini cheesecakes and mini Oreo cheesecakes, you can make this ahead of time and store it in the refrigerator or the freezer. However, I recommend storing it without topping. Garnish it just before serving.
This, like any other cheesecake, needs to be stored in the refrigerator. Let them cool down completely before storing them in the refrigerator. Once cooled, place them in an airtight container and store.
Freezing instructions:
As these are mini cheesecakes, freezing them individually would be the best option at any time. Tightly cover an individual cheesecake with plastic wrap first, followed by aluminum foil.
Thawing instructions:
To thaw a cheesecake, just remove it from the freezer and refrigerate overnight.
Variations
White chocolate and raspberry go well together You can also try it with other berries such as strawberries or blueberries. Use the same quantity as mentioned in the recipe.
Pro tips to make mini white chocolate and raspberry cheesecake
- Bake cheesecake base – Some recipes advise freezing the cheesecake base after distributing it in cupcake liners but I highly recommend baking at 350 F for at least 5 minutes to get a firm base. It will not fall apart in any condition.
- High-quality ingredients – Cheesecake, white chocolate, and raspberries are our star ingredients in the recipe. So, please use high-quality ingredients. As I recommended above, use pure white chocolate for baking. Also, use good quality and full-fat cream cheese for a rich and creamy filling.
- Read the recipe – Before starting the recipe, make sure you read it and its substitutes. You don’t want to start making something just to realize halfway through that you’re missing an ingredient, right?
- Room temperature ingredients – As always, use room temperature ingredients so that they blend with the rest without overbeating.
- Do not overbeat – Overbeating incorporates a lot of air into the filling, causing the cheesecake to rise and then deflate, resulting in sunken cheesecake.
- Serve chilled – Cheesecake needs to be served chilled. This recipe requires about 2 hours and 25 minutes in all. So, please plan ahead of time and prepare the cheesecake so that it has enough time to refrigerate.
FAQ’s
Why are my mini cheesecakes sinking in the middle? The main reason for sinking cheesecakes is overbeating the cheesecake filling. Overbeating incorporates a lot of air. As a result, it will rise and fall while baking in the oven. So, do not overbeat. Follow my step-by-step instructions to make the best white chocolate and raspberry cheesecake.
Can I make these ahead of time? By all means! In fact, I would suggest making it ahead of time and chilling before serving.
How to store these mini cheesecakes? If you plan to use them for a long period of time, put them in the refrigerator or freeze them. I recommend freezing them individually so you can remove only those that you want to finish:). Have a look at my storing and freezing instructions.
Do I need to use cupcake liners? Yes. I recommend using liners for easier serving and removal from the pan.
Craving for more mini cheesecakes?
If you like this recipe, try my other cheesecakes. I am sure, you’ll love those as well.
- Mini cheesecakes
- Mini Oreo cheesecakes
Did you try?
Please make this raspberry white chocolate cheesecake and let me know how this turns out for you in the comments! I honestly love to hear from you, and your feedback is really important to me.
If you post the pictures on Instagram, do not forget to tag me. Tag @DessertKatta or use the hashtag #DessertKatta.
Recipe card
Mini white chocolate and raspberry cheesecake (video)
Description
These bite-sized white chocolate and raspberry cheesecakes are not only easy to make, but they are also suitable treats for any gathering, tea time or satisfying late-night cravings.
Ingredients
Raspberry coulis
Cheesecake base
Cheesecake filling
Recipe
Raspberry Sauce
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In a small bowl, combine 1/2 teaspoon of water with 1 teaspoon of cornstarch until it is smooth and lump-free. Set aside.
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Combine raspberries, granulated sugar, and the remaining 1/2 teaspoon of water in a pan.
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Cook the mixture over medium heat, stirring occasionally to break the raspberries.
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Once it starts to boil, add the cornstarch mixture.
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Continue to stir and cook for a few more minutes.
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Remove the pan from heat and press through a fine mesh strainer to remove the seeds.
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Let the thin raspberry sauce cool down completely before using.
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Cover and refrigerate for up to one week.
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Cheesecake Base
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Crush digestive biscuits into fine powder. You can either do it in a ziploc as shown in the video or the grinder.
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In a bowl, add digestive biscuits and butter. Mix it well and our cheesecake base is ready.
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Equally divide the biscuit base into 12 cupcake liners and bake in the oven at 350 F (180 C) for 5 minutes.
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Cheesecake Filling
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Melt the white chocolate in the microwave or over a double boiler and set aside.
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In a large bowl, beat the cream cheese and granulated sugar on medium-high speed for 2 minutes, or until it is smooth and creamy.
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Now add the all-purpose flour, lemon juice, vanilla extract, and salt. Beat on low speed until fully combined.
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On low speed, add in one egg until just combined.
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Add the cooled (but still liquid) white chocolate. Beat on low speed just until combined.
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Assemble
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Now, fill in the 12 muffin pan equally.
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Finally put raspberry sauce on top of the cream cheese filling. Swirl as shown in the video.
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Bake at 350F (180 C) for 15-20 minutes.
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Once baked, let it cool down for 15-20 minutes and then refrigerate for 2 hours.
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Remove the cupcake liner and serve chilled.
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