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