Best 4 Mini White Chocolate Cheesecake With Raspberry Sauce Recipes

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Indulge in a delightful culinary experience with our Mini White Chocolate Cheesecake with Raspberry Sauce, a symphony of flavors that will tantalize your taste buds. These individual cheesecakes boast a creamy and luscious white chocolate filling, nestled in a delicate graham cracker crust. Perfectly portioned for personal enjoyment, each bite offers a harmonious blend of sweet and tangy notes.

Complementing the cheesecake's richness is a vibrant raspberry sauce, crafted from fresh or frozen raspberries, sugar, and lemon juice. This homemade sauce adds a burst of fruity sweetness and a touch of tartness, creating a perfect balance of flavors.

Our comprehensive recipe guide includes step-by-step instructions for both the cheesecake and the raspberry sauce, ensuring a hassle-free baking experience. With detailed ingredient lists, precise measurements, and helpful tips, we guide you through the process of creating these delectable treats.

Whether you're a seasoned baker or just starting your culinary journey, this recipe is designed for success. Impress your friends and family with these elegant and delicious Mini White Chocolate Cheesecakes with Raspberry Sauce, perfect for special occasions, gatherings, or simply satisfying your sweet cravings.

Here are our top 4 tried and tested recipes!

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.

Provided by Cindy Catudal Shank

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 10h

Yield 16

Number Of Ingredients 13

1 cup chocolate cookie crumbs
3 tablespoons white sugar
¼ cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
½ cup water
2 cups white chocolate chips
½ cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  • In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  • Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  • In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  • Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g

MINI WHITE CHOCOLATE-RASPBERRY CHEESECAKES



Mini White Chocolate-Raspberry Cheesecakes image

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.

Provided by My Food and Family

Categories     Festive 2018

Time 3h40m

Yield 12 servings

Number Of Ingredients 8

14 vanilla creme-filled chocolate sandwich cookies, finely crushed
3 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1/2 cup plus 2 Tbsp. sugar, divided
2 oz. BAKER'S White Chocolate, melted
2 eggs
1 cup fresh raspberries, divided

Steps:

  • Heat oven to 325°F.
  • Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.
  • 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.
  • 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.
  • 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.
  • Bake 18 to 20 min. or until centers of cheesecakes are almost set. Cool cheesecakes completely. Refrigerate 2 hours.
  • Cut reserved raspberries in half; place, cut sides down, on tops of cheesecakes.

Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

HOMEMADE CHEESECAKE WITH RASPBERRY AND CHOCOLATE SAUCE



Homemade Cheesecake with Raspberry and Chocolate Sauce image

Provided by Food Network

Categories     dessert

Time 4h10m

Yield 6 to 8 servings

Number Of Ingredients 9

3 (8-ounce) packages cream cheese, softened
4 eggs
1 cup sugar
1 pint sour cream
1 teaspoon vanilla
1 (10-inch) Graham Cracker pie crust
1 pint raspberries
2 cups water
Your favorite chocolate sauce

Steps:

  • Heat oven to 350 degrees F.
  • Beat cream cheese, eggs, sugar, sour cream, and vanilla until smooth. Pour over piecrust and bake for 50 minutes (until center is set). To prevent cake from cracking, place shallow pan half full of hot water on lower rack of oven during baking.
  • Cool the cheesecake on a rack for 1 hour then refrigerate for at least 3 hours until cold.
  • To prepare Raspberry sauce: In a small saucepan, combine raspberries, sugar, and water. Bring to a boil. Reduce to a simmer and reduce mixture by 1/2.
  • To Plate: Serve a wedge of cheesecake with pool of each sauce on the side.

DELICIOUS WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE



Delicious White Chocolate Raspberry Cheesecake Recipe image

Number Of Ingredients 11

Pre-made or store bought Graham Cracker Pie Crust
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  • Preheat oven to 325 degrees F. In a pan on the stove, melt white chocolate chips with half-and-half on low-medium meat. Stir occasionally until smooth then set aside.
  • In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  • Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. (I added some of the seeds back into the raspberry sauce because I LOVE raspberry seeds!)

Tips:

  • Use high-quality white chocolate for the best flavor. A good quality white chocolate will have a smooth, creamy texture and a rich, milky flavor.
  • Make sure the cream cheese is at room temperature before you start baking. This will help it mix smoothly with the other ingredients and prevent lumps.
  • Don't overbeat the cheesecake batter. Overbeating can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking and will also help it cook evenly.
  • Let the cheesecake cool completely before serving. This will allow the cheesecake to set properly and will also make it easier to slice.

Conclusion:

These mini white chocolate cheesecakes with raspberry sauce are the perfect dessert for any occasion. They are easy to make, delicious, and sure to impress your guests. The creamy white chocolate cheesecake is perfectly complemented by the tart raspberry sauce. These cheesecakes are also a great way to use up any leftover white chocolate. So next time you have a craving for something sweet, give these mini white chocolate cheesecakes a try. You won't be disappointed!

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