White Chocolate Raspberry Cheesecake Bites

White Chocolate Raspberry Cheesecake Bites
  • 50M Total Time

  • 30M Prep Time

  • 11 Ingredients

  • Yield: 48 Servings

Ingredients and Directions


  1. Make Crust: In a large bowl, mix cookie crumbs with butter until well mixed. Place 1 teaspoon of crumb mixture into 48 lined mini muffin tins. Press down to form bottom crusts.

  2. Preheat oven to 325°F, with rack on lower middle position.

  3. Make Raspberry Sauce: Combine raspberries, sugar, and dissolved cornstarch in a saucepan and bring to a boil, stirring often. Once mixture is thickened, remove from heat and set aside.

  4. Make Cheesecake Filling: In heavy saucepan, melt white chocolate chips together with half and half on low heat, stirring often. Remove from heat. In large bowl, mix together nearly melted cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and the melted white chocolate mixture.

  5. Pour 1 rounded tbsp. of filling into lined mini muffin tins. Drop ½ tsp raspberry sauce over the custard. Use a toothpick or thin knife to lightly swirl the sauce into the filling.

  6. Bake 20 minutes or until tops are puffy and no longer sticky upon light touch. Let cool to room temp and then cover and refrigerate at least one hour.  Top with whip cream and garnish with fresh raspberries and serve.


  • 1 ½ cups chocolate cream cookies, finely crushed (about 20)
  • 6 Tbsp. butter, melted
  • 6 oz white chocolate chips
  • ¼ cup half and half
  • 12 oz cream cheese (in a block) softened to almost melted
  • ¼ cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 5 oz raspberries, fresh or frozen
  • 1 Tbsp. granulated sugar
  • 1 ½ 2 tsp cornstarch dissolved in 3 tbsp of water


Raspberry sauce may be made up to a week ahead of time. Refrigerate in a bowl with tightly sealed plastic wrap.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.