White Chocolate Raspberry Cheesecake Bites


1 1/2 cups chocolate cream cookies, finely crushed (about 20)
6 Tbsp. butter, melted
6 oz. white chocolate chips
1/4 cup half and half
12 oz. cream cheese (in a block) softened to almost melt
1/4 cup sugar
2 large eggs
1 tsp. vanilla extract
5 oz. raspberries, fresh or frozen
1 Tbsp. granulated sugar
1 1/2 tsp. cornstarch dissolved in 3 tbsp. of water


  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.


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