July 25, 2015
These white chocolate raspberry bites are luscious, rich, smooth, creamy cheesecakes strewn with real raspberry and topped with homemade whipped cream. Simply delightful!
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.
Make Raspberry Sauce: Combine raspberries, sugar, and 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.
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. If keeping longer than a couple of days, you can freeze them. Top with Stabilized Whipped Cream and serve.
For the Crust:
For the Custard:
For the Raspberry Sauce: