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Mini White Chocolate-Raspberry Cheesecakes
Mini White Chocolate-Raspberry Cheesecakes

Mini White Chocolate-Raspberry Cheesecakes

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Cook Minutes 5 Hr 48 Min
Prep : 20 Min Cook: 5 Hr 28 Min
Celebrate the holidays with our Mini White Chocolate-Raspberry Cheesecakes. Fresh raspberries add bright and festive colour to these Mini White Chocolate-Raspberry Cheesecakes which are both pretty and delicious.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
14 vanilla creme-filled chocolate sandwich cookies, finely crushed
3 Tbsp. butter, melted
2 pkg. (250 g each) Philadelphia Brick 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
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How do I make it ?
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Step 1
Heat oven to 325°F.
Step 2
Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Bake 18 to 20 min. or until centres of cheesecakes are almost set. Cool cheesecakes completely. Refrigerate 2 hours.
Step 7
Cut reserved raspberries in half; place, cut sides down, on tops of cheesecakes.
Kraft Kitchen Tips!
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Size Wise
With their built-in portion control, these oh-so-easy cheesecakes make great treats.
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Note
After filling muffin cups with batter, gently tap pan to level batter in each cup before baking as directed.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
300
Calories From Fat
0
% Daily Value
Fat 20 g
Saturated fat 12 g
60 %
Cholesterol 95 mg
Sodium 270 mg
11 %
Carbohydrate 28 g
Fibre 1 g
Sugars 23 g
Protein 5 g
Vitamin A
2 %
Vitamin C
4 %
Calcium
0 %
Iron
15 %
Servings
12 servings, 1 mini cheesecake each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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