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To make White Chocolate Raspberry Cheesecake Bites, you need: - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 1/4 cup sugar - 8 oz cream cheese, softened - 1/2 cup white chocolate chips, melted - 1/2 cup sour cream - 1/2 cup fresh raspberries (plus extra for garnish) - 1 teaspoon vanilla extract - 1 tablespoon lemon juice - Pinch of salt Each ingredient plays a role. The graham cracker crumbs form a tasty crust. If you like, you can swap them for crushed cookies. Butter binds it all together; use coconut oil if you want a dairy-free option. Sugar adds sweetness, but you can use honey or maple syrup instead. Cream cheese gives that rich texture. For a lighter option, try Greek yogurt. White chocolate chips add sweetness and creaminess. If you need a dairy-free choice, use dairy-free chocolate. Sour cream adds tang; plain yogurt works too. Fresh raspberries are key for flavor, but frozen ones can work in a pinch. Vanilla extract adds depth, while lemon juice brightens the taste. Fresh raspberries are a star in this recipe. They bring a burst of flavor and vibrant color. The sweetness of the white chocolate pairs well with their tartness. Fresh berries also add a juicy texture. They help balance the creaminess of the cheesecake. If you want to garnish, they look lovely on top. Always choose ripe raspberries for the best taste. {{ingredient_image_1}} To start, gather your graham cracker crumbs, melted butter, and sugar. In a mixing bowl, combine 1 cup of graham cracker crumbs, 1/4 cup of melted unsalted butter, and 1/4 cup of sugar. Mix these well until the crumbs are moist. Next, take a mini muffin tin. Press the crumb mixture into the bottom of each cup. Use the back of a spoon for an even, firm base. Chill the tin in the refrigerator for 15 minutes. This step helps the crust set well. Now, let’s make the cheesecake filling. In a separate bowl, beat 8 oz of softened cream cheese until smooth. Add 1/2 cup of melted white chocolate, 1/2 cup of sour cream, 1 teaspoon of vanilla extract, 1 tablespoon of lemon juice, and a pinch of salt. Beat these together until you have a silky mixture. Next, gently fold in 1/2 cup of fresh raspberries. Be careful not to mash them too much; we want some chunks for texture and flavor. Spoon the cheesecake mixture into the chilled crusts. Fill each cup all the way to the top. Once done, return the muffin tin to the fridge. Chill for at least 2 hours, or until the bites are set. After they set, remove the bites from the tin. Run a knife around each edge to help them come out easily. For an extra touch, place a fresh raspberry on top of each bite before serving. Enjoy your delightful treats! To get the best crust, use fresh graham cracker crumbs. I recommend crushing them yourself. Mix the crumbs with the melted butter and sugar. Make sure to press the mix tightly into the mini muffin tin. This helps it hold together. Chill the crust for 15 minutes. This step makes it firm and ready for the filling. To avoid curdling, always use room temperature cream cheese. Cold cream cheese can cause lumps. When you mix, do it slowly. This keeps the texture smooth. Add the melted white chocolate gradually. Stir gently to combine. Folding in the raspberries is key too. Be careful not to smash them. For a lovely presentation, garnish each cheesecake bite with a whole raspberry. Use a simple white plate to make the colors pop. You can also drizzle melted white chocolate over them. This adds a nice touch and extra sweetness. Serve these bites cold for the best taste. Pro Tips Chill the Crust: Make sure to chill the crust for at least 15 minutes to ensure it firms up properly before adding the cheesecake filling. Use Fresh Raspberries: Fresh raspberries will provide the best flavor and texture. If you must use frozen, thaw and drain them first to avoid excess moisture. Don’t Overmix: When folding in the raspberries, be gentle to keep them intact and add a beautiful burst of fruitiness to the cheesecake bites. Serving Tip: These cheesecake bites can be made a day in advance; just store them in an airtight container in the refrigerator to maintain freshness. {{image_2}} You can create a fun twist with chocolate raspberry swirl bites. Start with the cheesecake filling. Once you mix in the melted white chocolate, add some melted dark chocolate. Swirl the dark chocolate into the filling gently. This adds a rich flavor and a pretty look. The dark chocolate adds depth and pairs well with raspberry. If you want an easy treat, try no-bake white chocolate cheesecake bites. Follow the same steps, but skip baking the crust. Instead, make the crust mixture, press it into the muffin tin, and chill it. The filling will set up nicely in the fridge. This way, you save time and still enjoy a creamy dessert. Mini cheesecake cupcakes are another fun option. Use cupcake liners in a muffin tin. Pour the crust mixture into the bottom of each liner. Then, fill each one with the cheesecake filling. Bake them for a few minutes to set. This gives you individual cheesecakes that are easy to serve and eat. These variations let you enjoy the same great taste in different ways. Feel free to mix and match flavors! To keep your White Chocolate Raspberry Cheesecake Bites fresh, store them in the fridge. Use an airtight container to avoid moisture. These bites taste best when chilled. I recommend eating them within a week for the best flavor. If you plan to serve them later, make sure to keep them cool until serving. You can freeze these cheesecake bites for later. First, let them cool completely in the fridge. Then, place them in a single layer on a tray. Freeze for about two hours until firm. After that, transfer them to a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. These bites have a good shelf life if stored well. In the fridge, they last about 5 to 7 days. After that, the texture and taste may change. Always check for any signs of spoilage, like off smells or discoloration. For the best taste, serve them fresh. If you notice the white chocolate losing its shine, it's time to eat them! Yes, you can use frozen raspberries. Just let them thaw first. Drain any extra liquid before adding them to the filling. This keeps your cheesecake bites from getting too watery. Frozen raspberries work well, but fresh ones offer the best flavor and texture. The cheesecake bites are set when they are firm to the touch. You can gently press the top with your finger. If it springs back, they are ready. Chill them for at least two hours for the best results. If you need to check sooner, they should not jiggle in the center. You can use mascarpone cheese as a substitute. It has a similar texture and rich flavor. Greek yogurt is another option. It will make the bites a bit tangy. Make sure to use full-fat versions for the best taste. This post covered how to make white chocolate raspberry cheesecake bites. We explored the ingredients you need and why fresh raspberries matter. You learned step-by-step instructions, tips to improve your cheesecake, and creative variations to try. We also discussed the best storage practices to keep your treats fresh and tasty. With these insights, you can create delicious cheesecake bites that impress. Don’t hesitate to experiment and enjoy the process.

White Chocolate Raspberry Cheesecake Bites

Delicious mini cheesecake bites with a creamy white chocolate and raspberry filling, set on a graham cracker crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup sugar
  • 8 oz cream cheese, softened
  • 1/2 cup white chocolate chips, melted
  • 1/2 cup sour cream
  • 1/2 cup fresh raspberries
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 pinch salt

Instructions
 

  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated with butter.
  • Press the mixture firmly into the bottom of a mini muffin tin to form the crust. Use the back of a spoon to compact it down. Chill in the refrigerator for 15 minutes.
  • In a separate bowl, beat the softened cream cheese until smooth and creamy.
  • Add the melted white chocolate, sour cream, vanilla extract, lemon juice, and a pinch of salt to the cream cheese. Beat until thoroughly mixed and silky.
  • Gently fold in the fresh raspberries, being careful not to crush them too much.
  • Spoon the cheesecake mixture over the chilled crusts in the muffin tin, filling each cup to the top.
  • Return to the refrigerator and chill for at least 2 hours, or until set.
  • Once set, gently remove the cheesecake bites from the muffin tin by running a knife around the edges.
  • Garnish each bite with an extra raspberry on top before serving.

Notes

Chill for longer if needed to ensure they set properly.
Keyword cheesecake, dessert, raspberry, white chocolate