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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

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.

white chocolate raspberry cheesecake
White Chocolate Raspberry Cheesecakes, Individual Bites

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

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

White Chocolate Raspberry Cheesecake Bites, in the making:

white chocolate raspberry cheesecake

White Chocolate Raspberry Cheesecakes Bites

4.70 from 13 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

Ingredients  

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 pure white chocolate chips
  • ¼ cup half-and-half, dairy creamer
  • 12 oz plain, whole cream cheese 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

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

Nutrition

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
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




88 comments

    • Lindsay
    • 5 stars

    A new staple!! They were SO easy and SOOO amazing! I’m so picky with desserts and have never left a review on them before. If you are debating making these, do it!!

      • Amy Dong

      Aww, that means a lot, Lindsay! Thank you 🙂

    • Jackie Flores
    • 5 stars

    That cake makes my mouth water. Would be great to try it!

    • Karalee Clarke

    An easier way to make stabilized whipping cream is to combine 1 cup heavy cream, 1 tbsp powdered sugar and 1 tbsp white chocolate instant pudding powder. Whip with a kitchenaid mixer for 3-4 minutes until stiff. It stays firm for a couple of days in the refrigerator. So yummy and simple.

    • Rakibul Hassan
    • 5 stars

    My wife and I wanted to make it together But it seems like it’s not as tasty as you. hahaha

    • Arlene

    Hope to try these.

      • chewoutloud

      I think you’ll love them!

    • HoneyBunny20
    • 5 stars

    Make these in cupcake sized pans for 24 individual servings. Delicious! A big hit. Definitely a keeper.

      • chewoutloud

      Hurrah! 🙂

    • Cyndi
    • 5 stars

    Delicious!
    Easy directions to follow! Thanks

      • chewoutloud

      You’re welcome, Cyndi!

    • Marzia

    Excellent but the biscuit base perled off when i took it out of the tin. Friends like it enough to want the recipe so it must be good. Big question as there are only two if us: will it freeze?

      • chewoutloud

      These freeze really well! So glad they liked this! 🙂

    • Jen

    Hi!
    Is it 12oz total for the cream cheese? Or 12oz blocks…. as in two 12oz packages? Thanks!

    • Joan

    Would raspberry jam work just as well? THANK YOU

    • Debi

    Is this a total of 12 ounces of cream cheese? It mentions 12 oz block(s). Just want to make sure. Thanks. Also, for Christmas I’m going to make these but instead of raspberries I am going to use cranberries.

      • chewoutloud

      Yes, Debi, that is correct…12 total ounces. Cranberries should be awesome as well; feel free to adjust sugar amount 🙂

    • Tania

    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!

    • Susan Swenson

    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.

      • chewoutloud

      Susan, that is strange. So glad you asked…. go ahead and double those ingredients as well. Hope you love these!

    • Chamila Vidyaratne

    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.

      • chewoutloud

      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! 🙂

    • Carol Ernst
    • 5 stars

    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.

      • chewoutloud

      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 🙂

    • Di
    • 5 stars

    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!

      • chewoutloud

      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!

    • Taylor D

    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 🙁

      • chewoutloud

      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!

        • Shoneth Leadbetter

        Hello!

        Do I want 6oz of white chocolate or is that the size of the bag I want half of?

          • chewoutloud

          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!!

        • Brianna
        • 5 stars

        Hi I have a question is the custard suppose to be thin

          • chewoutloud

          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 🙂

    • Britt Owen

    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 🙂

      • chewoutloud

      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! 🙂

    • Elaine Hall

    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?

      • chewoutloud

      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!

    • Sam

    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?

      • chewoutloud

      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!

      • Brianna
      • 5 stars

      Hi I have a question is the custard suppose to be thin

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