Everyone adores these cute little White Chocolate Raspberry Cheesecake Bites. They are just the right size for popping into your mouth. Creamy, smooth, rich, and decadent morsels worthy of any occasion.
White Chocolate Raspberry Cheesecake Recipe
Some choices are way trickier than others. Do you want chocolate chip cookies or fudgy brownies? Should we do strawberry pie vs. blueberry pie?
Or, the oft occurring question of whether we should have this chicken or that chicken for dinner?
Thankfully, not all choices are even slightly hard. When it comes to bite-sized treats that are as pretty as they are delicious, there’s only this: White Chocolate Raspberry Cheesecake Bites.
White Chocolate Raspberry Cheesecake (better than Cheesecake Factory, for reals)
If someone asks me what I’d like for dessert, it takes me about a nanosecond to answer.
Cheesecake is almost always on my hit list of favorite desserts. Around here, we’ve nicknamed ourselves the Cheesecake Buffs (because buffs sounds better than snobs.)
My hands-down favorite is forever this big sharable version of our white chocolate raspberry cheesecake. It’s a decadently rich, New York style cheesecake swirled generously with real raspberry sauce, on top of a buttery Oreo crust.
We made that recipe into these individual White Chocolate Raspberry Cheesecake Bites that are perfect for any occasion. Once you put these decadent little cheesecakes on display, they’ll disappear like nobody’s business.
Tips for making the best white chocolate raspberry cheesecakes
- Make the raspberry sauce ahead of time. You only need 3 ingredients for said raspberry sauce, and it keeps well in the fridge for up to a week.
- Crush the Oreo cookies ahead of time while you’re at it. I like to quickly scrape off the cream filling of the cookies, since those aren’t needed and you get a bigger chocolatey flavor in the crust without the center filling. Cookie crumbs keep well in an airtight zipper bag for several days.
- This one’s huge: be sure your blocks of cream cheese are very soft prior to using them. They should be so soft that they’re almost melty (but not quite melted.) This allows the cream cheese to blend seamlessly, into a smooth-velvety-creamy consistency.
Mini Cheesecakes for your dessert table
These individual cheesecake bites taste exactly like larger classic cheesecakes, but transformed into rich little bites for popping into your mouth. They are pretty, festive, and perfect for sharing.
We use nonstick mini muffin tin pans, which is also available in a handy 48-serving pan size that’s perfect for this cheesecake recipe.
These mini cheesecakes are great for birthdays, holidays, gift-giving, and any other excuse you can muster up for making these. Like I said, they’ll disappear in a flash. You’d be wise to hide a few in your freezer before serving them; otherwise, you might not get to taste any at all.
Cheesecake can be made ahead of time and refrigerated or frozen
This mini cheesecake recipe freeze beautifully, as most cheesecakes do. You can easily make an entire batch, bake them, and freeze them. Simply defrost at room temperature to serve. Leftovers freeze nicely, so these cheesecakes can be enjoyed a little at a time as well.
Pipe on some Homemade Stabilized Whipped Cream, stabilized to ensure that they’ll keep shape at room temp without ever turning soft and runny. In fact, you can make the stabilized whipped cream a day ahead of time and store in fridge until you’re ready to spoon it over the cheesecake.
If you’re lucky enough to have leftovers, you can freeze the cheesecakes, even with stabilized whipped cream piped on top. Perfect for mini cheesecake emergencies 🙂
White Chocolate Raspberry Cheesecakes Bites
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 48 1x
- Category: dessert
- Method: bake
- Cuisine: American
Description
These White Chocolate Raspberry Cheesecake Bites are perfect for birthdays, holidays, parties, and anytime sharing! They’re dense NY style. Luscious, rich, smooth, creamy cheesecakes strewn with real raspberry and topped with homemade whipped cream.
Ingredients
- For the Crust:
- 1 1/2 cups Oreo cookie crumbs, cream centers removed (about 22–23 finely crushed cookies)
- 6 TB salted butter, melted
- For the Custard:
- 6 oz pure white chocolate chips
- 1/4 cup half-and-half (dairy creamer)
- 12oz blocks of whole cream cheese, softened to almost melted
- 1/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the Raspberry Sauce:
- 5 oz frozen or fresh raspberries
- 1 TB granulated sugar
- 1 1/2 tsp cornstarch fully mixed and dissolved in 3 TB water
Instructions
- Make Crust: In a large bowl, mix fine cookie crumbs with butter until well incorporated. Should resemble wet sand. Scoop 1 slightly rounded tsp crumb mixture evenly into 48 lined mini muffin tins. Press down to form bottom crusts.
- Preheat oven to 325F, with rack on lower middle position.
- Make Raspberry Sauce: Combine raspberries, sugar, and fully dissolved cornstarch in a saucepan and bring to a boil, stirring often. Once mixture is thickened, remove from heat and set aside.
- Make Custard: 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.
- Scoop 1 rounded TB custard evenly into lined mini muffin tins. Dollop 1/2 tsp raspberry sauce over the custard. Gently use a thin knife to lightly swirl.
- Bake 20 minutes or until tops are puffy and no longer sticky upon light touch. Let cool to room temp and then cover and chill in fridge (overnight is recommended.) Top with Stabilized Whipped Cream and serve.
Notes
Dry cookie crumbs can be prepared ahead of time and placed in airtight bag for a few days until ready to use.
Raspberry sauce can be made up to a week ahead of time and stored airtight in fridge until ready to use.
If using regular sized muffin tins, increase bake time to 25 minutes and check for doneness: they should appear puffy on top and no longer feel sticky upon light touch. They’ll settle and firm upon cooling.
Baked cheesecakes can be covered airtight and stored in fridge 2-3 days. They can also be frozen for several weeks in airtight container. Stabilized whipped cream can also be frozen!
Keywords: White Chocolate Raspberry Cheesecake, Mini Cheesecakes
Cheesecake Lovers, these are for you:
1. NY Style White Chocolate Raspberry Cheesecake. This is the large pie, grown up size version that you can slice up and share. Perfect holiday or birthday “cake” for cheesecake lovers.
2. NY Style Pumpkin Cheesecake. This has become a social hit, for good reason. It’s great for fall and winter, and anytime you want a better-than-the-factory Pumpkin Cheesecake.
3. Perfectly Smooth NY style Cheesecake. This method of cheesecake baking prevents unsightly cracks, dips, sinking, etc. Get a beautifully smooth cheesecake every time.
4. Chocolate Chip Cheesecake Cookie Dough Bars. Simply scrumptious, decadent, and worth every. single. bite.
5. These Salted Caramel Cheesecake Bites are unbelievable. You have to taste them to believe them. Everyone loves these baby cheesecakes and they’ll be hitting you up for the recipe.
Can’t wait to try these! This is my favorite cheesecake at Cheesecake Factory too!
That definitely makes 2 of us 🙂 Glad you came over, Francesca!
Do you have a recipe for mint chocolate chip cheesecake?
Angie, I do not, but I do have several great (really good!) ones here: https://www.chewoutloud.com/2013/12/16/perfect-new-york-style-cheesecake-no-cracks/
https://www.chewoutloud.com/2013/11/08/new-york-style-pumpkin-cheesecake/
https://www.chewoutloud.com/2013/05/15/chocolate-chip-cookie-cheesecake-bars/
https://www.chewoutloud.com/2013/02/09/white-chocolate-raspberry-cheesecake/
Ok, so I have the ingredients and am going to do them some time this weekend! I have two questions, 1 can I add more white chocolate chips? Also I only have one mini cupcake tin, so if I do the first batch, should I leave the other batter out or refrigerate? Sorry I am new to making cheesecake. 🙂
Sorry for late reply, Ashley, I just got back into town after being away the week. I would leave the white cc as the recipe is written, since it’s already a perfect balance between the white cc sweetness vs. the tang of cream cheese. If you do one batch at a time, definitely chill the batter until it’s ready to be used. Great Q’s… I hope your first cheesecake making adventure is absolutely delicious! 🙂
They came out great taste wise, but they sunk in the middle. They were gone in 2 days though. 🙂
Yeah, they’re pretty dense (NY style) and with the raspberry fruit swirls…they usually dip just a little bit in the middle for me. If it’s more sunken than that, you could try baking them for an extra minute or two and let them cool in the oven with door ajar. Glad you guys like them! 🙂
How would I make this recipe for “bigger,” or for regular sized cupcake tins?
You can definitely do that; divide the amounts of crust and batter into the regular sized cupcake tins. Try baking 20-25 minutes at 350F, not too different from these bite sized ones. If it’s too “jiggly” and not set enough, just bake a bit longer until the edges are set and only the center is a bit jiggly. It will firm and set up as it chills. Enjoy, and thanks for coming over today, Violet! 🙂
What about doubling up the ingredients? I am trying to make 2 dozen regular sized cupcake tin?
Do you have to do the whip cream topping or can they be served without?
Gwen, feel free to serve them without. Enjoy, and thanks for coming over today! 🙂
Have you tried using other berries? I have blueberries to use up, would thank work?
Thank you!!
Absolutely blueberries, Bailey – would be yummy! 🙂 Thanks for coming over today and you’re so welcome! Hope you love this one as much as we do!
I’ve made this recipe a countless number of times because they are just that good. I absolutely love this recipe, and so does everybody else who’s tasted it. Thank you!
That’s awesome!
Hi there,
These look beyond fab and can’t wait to make them.
I’m over in the UK and just need a little guidance like what is half & half? We don’t have that over here 🙁 What can I use instead?
Many thanks,
Jo x
Great Q, Joanne! Half and Half is a blend of equal parts whole milk and light cream (10-12% fat content)…you can easily sub it with equal parts of whole milk and light cream (if you can’t find light cream, just use regular cream)…enjoy! So glad you came over today and hope you love it 🙂
Hi. I just made these, but not sure what the consistency of the batter should be. I followed instructions to a tee, but the batter is quite thin, and not sure where I went wrong. Baking them now and hoping for the best. Do you beat the ingredients by hand or by electric mixer? I used mixer and thinking that might be the problem. Thanks
Hi, Susan! I typically use a hand-whisk for cheesecakes, as the batter is on the thinner side and it doesn’t need an electric. You should be right on track and it sounds like it will turn out fine. If you make cheesecake often, you’ll get used to the fact that the batter is typically on the thin side (kind of liquid-y)… once they’re all baked and chilled in fridge, they should become nicely set. Enjoy! 🙂
These Cheesecakes are looking so delicious…will try to make them with strawberrystrawberry rhubarb topping. Thank you for sharing yor reciepe. Greetings from Germany!
Greetings, Sindy! So glad you like these…happy baking, and thanks for being here today! 🙂
http://www.kusina-master-recipes.com/white-chocolate-raspberry-cheesecake-bites-recipe/
can i use strawberry’s instead of raspberry’s
I made these for my daughters birthday party and froze them. How long do I need to have them out before they’re ready to serve? Do you thaw on the counter or fridge? Thank you
Hi, Hannah! I typically thaw in fridge and just keep them chilled in fridge until ready to serve! 🙂 So excited for you guys to try these 🙂 Happy bday to your girl!
Regarding white chic raspberry cheesecakes, what is half and half. I’m in Australia. Thanks
Hi, Sylvia 🙂 It is basically plain coffee creamer…half milk, half heavy-cream. You can use a mixture of whole milk/heavy cream or just use all heavy cream. Enjoy and thank you for being here 🙂
Thanks! We don’t call anything that here so just hadn’t a notion what it was! Shall use cream. Thanks again for great site and for answering!
These are so great! I’m trying to add them to my fitness pal. Any idea on calorie count? It seems the calorie count on cheesecake bites listed on MFP are so varied.
Thanks, Bonnie! So glad you liked them! We don’t have them on calorie count, but they’re approx. half a slice of Cheesecake Factory’s white chocolate raspberry cheesecake. My guess is approx. half what their slice’s cal count would be. 🙂
Hi, I’ve tried the recipe for a party and it was a huge hit!!! Everyone loved it! Now my question is Can I make it into a whole big pan of cheesecake? What size of the do you suggest using that recipe?
Thanks so much
Yay, Nintya! So happy everyone loved this 🙂 Here’s our recipe for entire pan of this blissful cheesecake: https://www.chewoutloud.com/2013/02/09/white-chocolate-raspberry-cheesecake/
Hi is TB table spook
Made these for a party today. they were fabulous. I recommend the recipe!
Yay! Thanks for letting us know you enjoyed, Robin! 🙂
do the cheesecake have to be refigerated
Yes, Brianna, they should be kept airtight and chilled until ready to serve. However, they can be kept at moderate room temp on a dessert table during a party, etc. Hope you love it! 🙂
Hi, just finished making the White Chocolate Raspberry Cheesecake Bites, have not even got a chance to taste one yet. Can’t wait until they are chilled enough.
Just wanted to say this recipe is perfect, I followed to the letter ( with the exception of the Oreos, I am to lazy to scrape the icing off, I was going to use chocolate gram crackers but they did not have any, so regular gram crackers it is) and got exactly 48 cheesecake bites . This never happens for me. I only had one 24 mini cupcake pan, so I did refrigerate the custard while waiting for first batch to finish. This worked out well.
Oh, so glad you’re liking this, Julie! Thanks for coming over to let us know
These look so delicious. Your recipes inspire me to try something new in the kitchen every time I read your blog. I love raspberries and would love to make these bites.
I understand that after making them you let them cool to room temperature and then refrigerate or freeze them, but I plan on traveling a pretty hefty distance with the cheesecakes.
Would around 1-2 hours of the cheesecake being at room temperature in the car affect it in anyway?
If so, how would I compensate for this?
If the cheesecake is traveling in a car for let’s say 1-2 hours, how will the temperature affect it? Will it be not edible, or will I just need to put it in the freezer?
If your car is a mild temperature, it will be fine. I would use the stabilized whipped cream to ensure whipped cream keeps shape. If you can keep them in the fridge once you arrive at destination and take out just before serving, that would be perfect 🙂 Enjoy, Sam!
Hi I have a question is the custard suppose to be thin
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Hi, I just made the white chocolate raspberry cheesecakes. They look just like the pictures except that I can’t take the paper off without destroying them. What did I do wrong?
Try chilling or even freezing the cheesecakes, if your paper is sticking. You can remove the papers and place cheesecake bites on a platter to serve. (I’m not sure why that would happen, as mine usually peels off easily…maybe it’s the brand of liner?) Thanks for being here today, Elaine!
Hi there – I plan to make these for a fundraiser on Valentines Day next week. They are exactly what I’ve been looking for! Can you please tell me if you (or anyone else out there) has tried them without using liners in the pan? I’d really prefer to use my mini muffin non-stick pan. I have searched other recipes (although I plan to use yours) and some say you can use a non-stick pan with cooking spray and chill them before removing. Wondering if anyone has experience with this as I don’t like to experiment beyond what I serve at home! Much appreciated 🙂
Sorry for the late reply, Britt. For some reason, I missed this question. Yes, you can use nonstick muffin pan and chill completely to try to remove them. That said, it is MUCH easier done with mini muffin cups – they do sell the cute mini ones at various craft stores. Hope you all loved these cheesecakes! 🙂
Yikes.. not sure why this was such a dessert disaster for me because it seems like everyone else made it perfectly. the raspberry sauce was beyond thick…didn’t u say to let it thicken? I was a bit confused about the 1 1/2 tsp of dissolved cornstarch … how is that enough liquid to boil? The raspberry’s went in, in practically chunks. and the batter was like solid liquid. it’s been baking for 25 minutes and is still sticky… I’m praying the fridge part does wonders because i’m bringing this to a party tonight 🙁
I think the culprit was that the 1 1/2 tsp of dissolved cornstarch was to be dissolved with the TB’s of water first (cool water) prior to adding to the raspberry mixture. Once it is a liquid cornstarch, you add to the raspberry sauce and boil together. The raspberries cook down to a nice sauce; they won’t stay in chunks when you cook them down. The batter itself is liquidy, which is fine. You do need to bake much, much longer than 25 min 🙂 And preferably chill overnight so it has time to set up. Hope that helps, Taylor. Thanks so much for coming over and checking in today…so appreciate it!
Hello!
Do I want 6oz of white chocolate or is that the size of the bag I want half of?
You’ll want 6oz white chocolate. Our bags of store bought morsels usually come in 12oz, so it’s half a bag. Hope you love it!!
Hi I have a question is the custard suppose to be thin
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Brianna, your cheesecake batter will be somewhat of a gravy-like consistency. It will be thin enough to pour, but thick enough to coat a spoon. Thanks for being here today 🙂
Thank you so much for sharing this recipe! Everyone who has ever tried them, loved them.
I usually double the recipe & learned my lesson. I now follow your suggestion of making the raspberry purée & cookie crumbs in advance.
And your recipe for the stabilized whipping cream is a brilliant addition… I highly recommend these!
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Yay!! So so happy to hear you all loved these cheesecakes 🙂 Once you try them, it’s hard to go back to anything else 🙂 So happy you like the stabilized whipped cream, too! Happy continued baking and cooking!
Just make these to take to a New Year’s open house where the host makes pizzas in his wood pizza oven. I wanted something special that could stay out in the coldish California winter weather for a few hours and this is perfect. I followed directions and they came out just right. Thank you.
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Oh, I’m so so happy to hear that, Carol! And a little jealous that you’re out in CA (where I’m from!) Thanks for coming over to let us know you loved these cheesecakes 🙂
Hi
In the ‘white-chocolate-raspberry-cheesecake-bites’ recipe it says
For the Custard:
Half bag (6 oz) pure white chocolate chips
1/4 cup half and half
what do you mean by ‘1/4 cup half and half’, do you mean divide 6oz white chocolate chips into two 1/4 cups ?
Please explain.
I’ve tried this recipe in the past and all I used was 6oz white chocolate chips and it came out really nice and everyone loved them.
Chamila, half & half is a liquid cream that’s thicker than whole milk but thinner than heavy cream. You can substitute with a mixture of heavy cream and milk, if you can’t find half & half where you live. So happy you guys love this cheesecake! 🙂
When I clicked on the 2x option for Ingredients, two of the ingredients did not double:
a. white chocolate chips remained at 6 oz (half bag)
b. the water for dissolving the 1 TBS cornstarch remained at 3 TBS, same as for 1 1/2 tsp cornstarch in the original 1x recipe.
Just wanted to check with you if that is how you intended the ingredient amounts to be for a double batch.
Susan, that is strange. So glad you asked…. go ahead and double those ingredients as well. Hope you love these!
This looks fabulous, and I want to make it soon. One question: when I blend the Oreos, do I leave in the white filling, or do I scrape it off off the cookies before blending. Thanks so much!