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Mini White Chocolate-Raspberry Cheesecakes

12 Servings


3 HRS 40 MIN


15-30 mins


3 HRS 20 MIN





vanilla creme-filled chocolate sandwich cookies, finely crushed

3 tbsp

butter, melted

2 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

1 tsp


1/2 cup

plus 2 Tbsp. sugar, divided



1 cup

fresh raspberries, divided


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.