White Chocolate Raspberry Cheesecake Bites
These White Chocolate Raspberry Cheesecake Bites are creamy, fruity, and irresistibly sweet little treats perfect for any occasion!
Servings: 12 servings
Ingredients
For the Graham Cracker Crust:
- 1 cup Graham Cracker Crumbs
- 1/4 cup Unsalted Butter melted
- pinch Salt
For the Cheesecake Filling:
- 1 cup Cream Cheese softened
- 1/2 cup White Chocolate Chips
- 1/4 cup Granulated Sugar
- 1/2 teaspoon Vanilla Extract
- 1/2 cup Fresh Raspberries
Instructions
Prepare the Graham Cracker Crust
- In a medium bowl, combine 1 cup of graham cracker crumbs with 1/4 cup melted unsalted butter and a pinch of salt. Mix well until the crumbs are evenly coated and look like wet sand. Press the crumb mixture firmly into the bottom of your mini muffin pan or silicone molds to form the crust layer. Place the pan in the refrigerator to chill while you prepare the filling.
Melt the White Chocolate
- Using a small saucepan over low heat or a microwave-safe bowl in short bursts, gently melt 1/2 cup of white chocolate chips. Stir frequently to prevent burning. Once melted, set aside to cool slightly but not harden.
Make the Cheesecake Filling
- In a mixing bowl, beat 1 cup of softened cream cheese with 1/4 cup granulated sugar and 1/2 teaspoon vanilla extract until creamy and smooth. Slowly add the melted white chocolate, blending continuously so it incorporates evenly without clumping.
Fold in the Raspberries
- Gently fold in 1/2 cup fresh raspberries, being careful to keep some of them intact for texture and visual appeal. The raspberries will add a fresh, tart burst that contrasts beautifully with the sweet white chocolate and rich cream cheese.
Assemble the Bites
- Spoon the cheesecake filling over the chilled graham cracker crusts, filling each mold almost to the top. Smooth the surface with the back of a spoon or an offset spatula.
Chill Until Set
- Refrigerate the assembled cheesecake bites for at least 3 hours, or until firm. This chilling step is crucial for the texture to set perfectly—soft, creamy, but holding their shape.
Serve and Enjoy
- Once chilled, gently remove the cheesecake bites from the molds. Arrange them on a serving platter and garnish with extra fresh raspberries if desired. These bites are perfect for sharing, gifting, or savoring bite by bite.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Small Saucepan
- Mini Muffin Pan or Silicone Mold
- Spatula
- Measuring cups and spoons
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Handle raspberries gently when folding them in to keep some intact for texture and appearance.
- Store cheesecake bites in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months; thaw overnight in the fridge before serving.
- Try variations by adding lemon zest, swapping blueberries, or adding warm spices like cinnamon to the crust.