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White Chocolate Raspberry Cheesecake Bites

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 cheesecakes with stabilized whipped cream
Rich, New York Style Cheesecakes are perfect for sharing.

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.

Watch Us Make 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.

white chocolate raspberry cheesecake
White Chocolate Raspberry Cheesecakes, Individual Bites are both pretty and delicious.

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 white chocolate raspberry cheesecakes in pan
These cheesecake bites are SUPER popular at any party

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.

mini white chocolate raspberry cheesecakes
Cheesecakes can be made ahead of time and chilled or frozen.

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 🙂

mini white chocolate raspberry cheesecakes with oreo crust and whipped cream
Top cheesecakes with stabilized whipped cream, which holds its shape beautifully.
white chocolate raspberry cheesecake

White Chocolate Raspberry Cheesecakes Bites

4.35 from 23 ratings
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.
Prep Time: 30 mins
Cook Time: 20 mins
Servings: 48 servings


For the Crust:

  • 1 ½ cups Oreo cookie crumbs, cream centers removed (about 22-23 finely crushed cookies)
  • 6 TB salted butter, melted

For the Custard:

  • 6 oz white chocolate chips
  • ¼ cup half and half, dairy creamer
  • 12 oz cream cheese, plain, full-fat, softened to almost melted
  • ¼ cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract

For the Raspberry Sauce:

  • 5 oz frozen or fresh raspberries
  • 1 TB granulated sugar
  • 1 ½ tsp cornstarch, fully mixed and dissolved in 3 TB water


  • 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 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.
  • Scoop 1 rounded TB filling 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.



  • 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!
If you enjoyed this recipe, please come back and give it a rating ♡


Serving: 1g | Calories: 67kcal | Carbohydrates: 4.6g | Protein: 1g | Fat: 5.2g | Saturated Fat: 3.1g | Trans Fat: 0.1g | Cholesterol: 18.8mg | Sodium: 39.7mg | Fiber: 0.5g | Sugar: 3.8g
Course: Dessert
Cuisine: American
Diet: Vegetarian
Method: Bake

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

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.

New York Style Pumpkin Cheesecake 3

3. Perfectly Smooth NY style Cheesecake. This method of cheesecake baking prevents unsightly cracks, dips, sinking, etc. Get a beautifully smooth cheesecake every time.

New York Cheesecake 3

4. Chocolate Chip Cheesecake Cookie Dough Bars. Simply scrumptious, decadent, and worth every. single. bite.

Chocolate Chip Cookie Cheesecake Bars

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.

Salted Caramel White Chocolate Cheesecake Bites 2_edited-2

Add a comment

Recipe Rating


    • Sam

    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?

    • Vasundhra

    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.

    • Julie

    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.

      • chewoutloud

      Oh, so glad you’re liking this, Julie! Thanks for coming over to let us know

    • brianna covarrubias

    do the cheesecake have to be refigerated

      • chewoutloud

      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! 🙂

    • Robin Duncan

    Made these for a party today. they were fabulous. I recommend the recipe!

      • chewoutloud

      Yay! Thanks for letting us know you enjoyed, Robin! 🙂

    • Kemi

    Hi is TB table spook

    • Nintya

    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

    • Bonnie

    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.

      • chewoutloud

      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. 🙂

    • Sylvia paxton

    Regarding white chic raspberry cheesecakes, what is half and half. I’m in Australia. Thanks

      • chewoutloud

      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 🙂

        • Sylvia

        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!

    • Hannah

    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

      • chewoutloud

      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!

    • pat kennedy

    can i use strawberry’s instead of raspberry’s

    • sindy

    These Cheesecakes are looking so delicious…will try to make them with strawberrystrawberry rhubarb topping. Thank you for sharing yor reciepe. Greetings from Germany!

      • chewoutloud

      Greetings, Sindy! So glad you like these…happy baking, and thanks for being here today! 🙂

    • Susan

    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

      • chewoutloud

      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! 🙂

    • Joanne

    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

      • chewoutloud

      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 🙂

    • Bailey

    Have you tried using other berries? I have blueberries to use up, would thank work?
    Thank you!!

      • chewoutloud

      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!

        • Maha

        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!

          • chewoutloud

          That’s awesome!

    • Gwen

    Do you have to do the whip cream topping or can they be served without?

      • chewoutloud

      Gwen, feel free to serve them without. Enjoy, and thanks for coming over today! 🙂

    • Violet

    How would I make this recipe for “bigger,” or for regular sized cupcake tins?

      • chewoutloud

      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! 🙂

        • Sarah

        What about doubling up the ingredients? I am trying to make 2 dozen regular sized cupcake tin?

    • Ashley

    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. 🙂

      • chewoutloud

      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! 🙂

        • Ashley

        They came out great taste wise, but they sunk in the middle. They were gone in 2 days though. 🙂

          • chewoutloud

          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! 🙂

    • Francesca

    Can’t wait to try these! This is my favorite cheesecake at Cheesecake Factory too!

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