Mini White Chocolate & Raspberry Cheesecakes
No hallmark card can say “I love you” like a homemade sweet treat for your sweetie! This easy and delectable recipe, features just in time for Valentine’s Day to help you express your true feelings for that special someone.
Nothing spells romance like chocolates paired with strawberries or raspberries. The stars this
Valentine’s Day are creamy mini white chocolate and raspberry cheesecakes. A classic white chocolate cheesecake balanced on a chocolate crust is perked up with a homemade raspberry sauce. If you prefer strawberries, you can entirely substitute the raspberries with strawberries.
Valentine’s Day are creamy mini white chocolate and raspberry cheesecakes. A classic white chocolate cheesecake balanced on a chocolate crust is perked up with a homemade raspberry sauce. If you prefer strawberries, you can entirely substitute the raspberries with strawberries.
Setting these as mini cheesecakes is perfect for intimate sharing with your sweetheart. All you need with these is a bottle of bubbly and it won’t be long before you are showing that someone special how you feel ….in more ways than one! Happy Valentine’s Day!
Mini White Chocolate & Raspberry Cheesecake Recipe
Recipe adapted from All Recipes: White Chocolate Raspberry Cheesecake
Time: Active: 30 minutes Inactive: Baking 40 minutes Chill Time: 6 hours
Yield: 12 mini cheesecakes
Recipe adapted from All Recipes: White Chocolate Raspberry Cheesecake
Time: Active: 30 minutes Inactive: Baking 40 minutes Chill Time: 6 hours
Yield: 12 mini cheesecakes
Ingredients:
1 cup chocolate cookie crumbs
4 tablespoons butter, melted
6 oz frozen raspberries
¼ cup + 1 tablespoon fine granulated white sugar, divided
1 teaspoon corn starch
¼ cup water
1 cup white chocolate chips
¼ cup half and half, at room temperature
12 ounces cream cheese, softened (See note)
1 large egg
1 large egg yolk
½ teaspoon pure vanilla extract
1 cup chocolate cookie crumbs
4 tablespoons butter, melted
6 oz frozen raspberries
¼ cup + 1 tablespoon fine granulated white sugar, divided
1 teaspoon corn starch
¼ cup water
1 cup white chocolate chips
¼ cup half and half, at room temperature
12 ounces cream cheese, softened (See note)
1 large egg
1 large egg yolk
½ teaspoon pure vanilla extract
Notes:
- Cream cheese typically comes in 8 oz packages so 12 oz is 1.5 packages. I used 8 oz of regular cream cheese and 4 oz of low fat cream cheese.
Method:
1. Pre-heat the oven to 325 degrees F (165 degrees C). Line a 12 regular cupcake tray with cupcake wrappers/liners.
2. In a medium bowl, mix together cookie crumbs and melted butter. Divide the mixture between 12 lined cupcake cavities. Use the back of a spoon or your hands to press the mixture into an even layer at the bottom. Set in the refrigerator till you are ready with all the other ingredients.
3. In a saucepan, combine raspberries, 1 tablespoon sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds and set aside
4. In a metal bowl set over a pan of simmering water (double-boiler), melt the white chocolate chips with the half and half, stirring occasionally until smooth. Set aside to cool once smooth.
5. Using an electric stand or hand held mixer cream together the cream cheese and ¼ cup of sugar until smooth. Beat in the whole egg until combined. Now beat in the egg yolk and vanilla extract.
6. Blend in the melted chocolate mixture. Now fold in the raspberry sauce. Divide the batter between the 12 cupcake cavities. Bake for 30-40 minutes until the filling is set.
7. Refrigerate for 4-6 hours until firm. Garnish with fresh raspberries and chocolate shavings before serving.
1. Pre-heat the oven to 325 degrees F (165 degrees C). Line a 12 regular cupcake tray with cupcake wrappers/liners.
2. In a medium bowl, mix together cookie crumbs and melted butter. Divide the mixture between 12 lined cupcake cavities. Use the back of a spoon or your hands to press the mixture into an even layer at the bottom. Set in the refrigerator till you are ready with all the other ingredients.
3. In a saucepan, combine raspberries, 1 tablespoon sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds and set aside
4. In a metal bowl set over a pan of simmering water (double-boiler), melt the white chocolate chips with the half and half, stirring occasionally until smooth. Set aside to cool once smooth.
5. Using an electric stand or hand held mixer cream together the cream cheese and ¼ cup of sugar until smooth. Beat in the whole egg until combined. Now beat in the egg yolk and vanilla extract.
6. Blend in the melted chocolate mixture. Now fold in the raspberry sauce. Divide the batter between the 12 cupcake cavities. Bake for 30-40 minutes until the filling is set.
7. Refrigerate for 4-6 hours until firm. Garnish with fresh raspberries and chocolate shavings before serving.
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