Mini White Chocolate-Raspberry Cheesecakes
By Philadelphia Kitchen
Prep
15-30 mins
Total
3 HRS 40 MIN
Servings
12 Servings
Celebrate the holidays this year with Mini White Chocolate-Raspberry Cheesecakes. Fresh raspberries add bright and festive color to these Mini White Chocolate-Raspberry Cheesecakes which are both pretty and delicious.
Ingredients
14
vanilla creme-filled chocolate sandwich cookies, finely crushed
3
tbsp
butter, melted
2
pkg
1
tsp
vanilla
1/2
cup
plus 2 Tbsp. sugar, divided
2
oz
2
eggs
1
cup
fresh raspberries, divided
Original Cream Cheese Spread
White Chocolate Premium Baking Bar
Instructions
Step 1
Heat oven to 325°F.
Step 2
Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.
Step 3
Beat cream cheese, vanilla and 1/2 cup sugar in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Step 4
Reserve 12 raspberries for garnish. Process remaining raspberries with remaining sugar in food processor or blender until smooth. Pour through fine-mesh strainer into bowl. Discard strained solids.
Step 5
Pour strained raspberry sauce into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe 3 small dots raspberry sauce onto batter in each muffin cup. Use toothpick to swirl raspberry sauce into heart-shaped designs as shown in photo.
Step 6
Bake 18 to 20 min. or until centers of cheesecakes are almost set. Cool cheesecakes completely. Refrigerate 2 hours.
Step 7
Cut reserved raspberries in half; place, cut sides down, on tops of cheesecakes.
