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White Chocolate Raspberry Cheesecake Cups

white chocolate raspberry cheesecake cups - featured image
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These easy-to-make dessert cups combine creamy white chocolate cheesecake with a bright raspberry topping, perfect for quick, elegant treats that impress.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150g)
  • 6 tbsp unsalted butter, melted (about 85g)
  • 2 tbsp granulated sugar (about 25g)
  • 16 oz cream cheese, softened (about 450g)
  • 6 oz white chocolate chips (about 170g)
  • ½ cup granulated sugar (about 100g)
  • ½ cup sour cream (about 120ml)
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1 ½ cups fresh raspberries (about 225g)
  • Powdered sugar (optional, for dusting)
  • White chocolate shavings or curls (optional, for garnish)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Divide evenly among muffin cups, pressing firmly to form a solid base.
  3. Melt the white chocolate using a double boiler or microwave in 30-second bursts until smooth. Let cool slightly.
  4. Prepare the cheesecake filling: Beat softened cream cheese with granulated sugar until creamy and smooth. Add sour cream and vanilla extract, mixing well. Slowly blend in melted white chocolate. Add eggs one at a time, beating just until combined.
  5. Spoon the cheesecake mixture over the crust in each muffin cup, filling about ¾ full. Tap the tin gently to release air bubbles.
  6. Bake for 18-22 minutes, until edges are set and centers jiggle slightly.
  7. Cool at room temperature for 30 minutes, then chill in the refrigerator for at least 3 hours or overnight.
  8. Before serving, top each cup with fresh raspberries, a dusting of powdered sugar, and white chocolate shavings if desired.

Notes

Keep cream cheese at room temperature to avoid lumps. Melt white chocolate slowly to prevent burning. Do not overbeat after adding eggs to avoid cracks. Press crust firmly to prevent crumbling. Cool cheesecake gradually to prevent surface cracks. Chilling overnight improves texture and flavor. For gluten-free, substitute graham crackers with almond flour or gluten-free crumbs. For dairy-free, use plant-based cream cheese and dairy-free white chocolate chips.

Nutrition

Keywords: white chocolate, raspberry, cheesecake cups, easy dessert, quick dessert, no-bake cheesecake, individual servings, creamy dessert

Find it online: https://fizzlefork.com/white-chocolate-raspberry-cheesecake-cups-easy-recipe-for-perfect-dessert-cups/