06/08/2026
Mini White Chocolate Raspberry Cheesecakes
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
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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.
