If you’re dreaming of the perfect combination of creamy, fruity, and indulgent, these white chocolate raspberry cheesecake bites are about to become your new obsession. These bite-sized beauties are smooth, decadent, and packed with real raspberries and luscious white chocolate. I first created this recipe for a baby shower I hosted years ago, and they were such a hit that they’ve earned a permanent place in my dessert rotation. Whether it’s for holiday trays, potlucks, or simply a cozy night in, these white chocolate raspberry cheesecake bites never disappoint.
Why You’ll Love This White Chocolate Raspberry Cheesecake Bites
These white chocolate raspberry cheesecake bites offer all the charm and flavor of a full cheesecake without the fuss of slicing or serving. You’ll love how:
- The rich white chocolate complements the tart raspberry swirl
- They bake quickly and are portion-controlled
- They’re freezer-friendly and party-ready
- You only need a muffin tin no fancy molds!
And most importantly, they bring a balance of indulgence and elegance in every creamy bite.
Pure Comfort
There’s nothing quite like sinking your teeth into one of these white chocolate raspberry cheesecake bites. The buttery graham cracker crust, creamy white chocolate-infused cheesecake, and tangy raspberry ripple combine for a comforting dessert that feels like a hug in dessert form.
Ingredients for White Chocolate Raspberry Cheesecake Bites
For the crust:
1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons unsalted butter, melted
For the filling:
8 oz cream cheese, softened
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup sour cream
1/3 cup white chocolate chips, melted and cooled
1/4 cup raspberry jam or purée
Optional toppings:
Fresh raspberries
Shaved white chocolate
What You Need
To make these white chocolate raspberry cheesecake bites, you’ll need:
- Muffin tin (standard or mini)
- Cupcake liners
- Mixing bowls
- Electric mixer or hand whisk
- Spoon or piping bag for layering
- Toothpick or skewer for swirling
Want to explore another mini cheesecake recipe? Don’t miss Chocolate Chip Cheesecakes a deliciously rich variation that’s also perfect for bite-sized portions.
Time to Cook White Chocolate Raspberry Cheesecake Bites
Prep Time: 15 minutes
Bake Time: 18 minutes
Chill Time: 2 hours
Total Time: 2 hours 33 minutes
Steps to Make It
- Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined.
- Press 1 tablespoon of the crust mixture into each liner. Use a spoon to pack tightly.
- In another bowl, beat softened cream cheese and sugar until smooth.
- Add egg, vanilla, and sour cream. Beat until creamy and lump-free.
- Gently fold in the melted white chocolate until incorporated.
- Spoon or pipe the cheesecake filling over each crust, filling about 3/4 of the way.
- Add 1/2 teaspoon raspberry jam or puree to the top of each and swirl with a toothpick.
- Bake for 16–18 minutes or until centers are just set.
- Cool completely in the tin, then refrigerate for at least 2 hours before serving.
- Garnish with fresh raspberries or shaved white chocolate if desired.
Make It Perfect
- Use room temperature cream cheese for the smoothest filling.
- Don’t overbake the bites should jiggle slightly in the center.
- Swirl lightly you want definition between the white chocolate and raspberry layers.
Mix It Up
Change the flavor profile by swapping raspberry for:
- Blueberry preserves
- Lemon curd (pair this with Heavenly Lemon Cheesecake Cookie Bars for a citrusy day)
- Salted caramel
Or try the concept in bar form like these Reese’s Cheesecake Delight treats for a more decadent variation.
Perfect Partners
Serve alongside:
- Caramel Apple Dessert Cups for a handheld dessert duo
- Espresso or strong coffee
- A scoop of vanilla bean ice cream for a creamy counterbalance
Busy Day Hero
These white chocolate raspberry cheesecake bites are your go-to for hectic hosting. You can make them a day ahead and they stay perfect in the fridge. No slicing, plating, or reheating just grab and serve.
Work Ahead
The bites can be made 2–3 days in advance. Store them in the fridge in an airtight container. You can also freeze them and thaw in the fridge overnight great for holiday prep!
Save Some For Later
Leftovers (if you’re lucky enough to have any) can be stored in the refrigerator for up to 5 days. Freeze for up to 2 months and thaw as needed. They’re still creamy and flavorful after defrosting.
Everyone’s Happy
Your guests will adore these. They’re easy to grab and go, not overly sweet, and they cater to chocolate and fruit lovers alike. Even picky eaters can’t resist the rich yet balanced flavor of white chocolate raspberry cheesecake bites.
Good For You Too
Want a lighter version?
- Use reduced-fat cream cheese
- Swap sour cream for Greek yogurt
- Opt for sugar-free raspberry jam
The richness stays, but the calorie count drops.
Easy Clean Up
With cupcake liners and one mixing bowl, cleanup is a breeze. No springform pans, water baths, or fussy equipment needed. Just straightforward baking bliss.
Switch It Up
Turn this recipe into:
- A cheesecake bar by baking in a square pan and cutting into bites
- Mini tartlets in phyllo shells for a crispier version
- Or spoon the batter into shot glasses for no-bake cheesecake cups
Need more ideas? Get inspired by these Decadent Pecan Pie Brownies for rich and nutty pairings.
Simply Perfect
Every element of these white chocolate raspberry cheesecake bites works together in harmony the rich white chocolate, the tart raspberry swirl, and that buttery graham cracker crunch. They’re petite, elegant, and impressive without being difficult. A true staple for dessert lovers who value simplicity with flavor.
FAQs for White Chocolate Raspberry Cheesecake Bites
Can I use fresh raspberries instead of jam?
Yes! Mash fresh raspberries and strain the seeds for a smoother swirl.
Can I skip the crust?
You can, but the graham base adds structure and buttery contrast.
Do I need to use white chocolate chips or baking chocolate?
Either works. Just melt and cool slightly before folding into the batter.
Can I bake these in a mini muffin tin?
Absolutely. Reduce baking time to about 12 minutes and watch closely.
Are these freezer-friendly?
Yes. Freeze after baking and chilling. Thaw overnight in the fridge for best results.
Conclusion for White Chocolate Raspberry Cheesecake Bites
These white chocolate raspberry cheesecake bites are elegant, easy, and endlessly irresistible. They combine the lusciousness of white chocolate with the tart brightness of raspberry, all delivered in a handheld package that looks as good as it tastes. Whether you’re planning a party, baking for a holiday, or just want something sweet and satisfying, this recipe has you covered.
Happy cooking with Rita chef ❤️!
Print
White Chocolate Raspberry Cheesecake Bites
- Total Time: 33 minutes (plus 2 hours chill time)
- Yield: 12 cheesecake bites 1x
Description
These white chocolate raspberry cheesecake bites combine creamy cheesecake, tangy raspberry swirl, and buttery graham crust in a perfect handheld dessert.
Ingredients
1 cup graham cracker crumbs
3 tablespoons sugar
4 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup sour cream
1/3 cup white chocolate chips, melted and cooled
1/4 cup raspberry jam or purée
Fresh raspberries for garnish (optional)
Shaved white chocolate for garnish (optional)
Instructions
Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Spoon 1 tablespoon of crust mixture into each liner and press down firmly.
In a mixing bowl, beat cream cheese and sugar until smooth and fluffy.
Add egg, vanilla, and sour cream. Mix until just combined and creamy.
Fold in melted white chocolate and mix until smooth.
Spoon or pipe filling over each crust, filling 3/4 of the way.
Drop 1/2 teaspoon raspberry jam on top and swirl with a toothpick.
Bake for 16–18 minutes or until centers are just set.
Cool completely in tin, then chill in the refrigerator for at least 2 hours.
Top with fresh raspberries and shaved white chocolate before serving if desired.
Notes
Use room-temperature cream cheese for a smooth texture. Don’t overbake bites should jiggle slightly when done. You can substitute raspberry jam with blueberry, strawberry, or lemon curd.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 170
- Sugar: 12g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg