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For these delightful White Chocolate Raspberry Cheesecake Bites, you need: - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 1/4 cup granulated 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 fresh lemon juice - A pinch of salt Each ingredient plays a key role. The graham cracker crumbs form a crunchy base. The melted butter helps bind the crumbs, while sugar adds sweetness. Cream cheese gives the bites their rich and creamy texture. Melted white chocolate adds a lovely sweetness and flavor. Sour cream gives a slight tang, balancing the sweetness. Fresh raspberries not only add flavor but also a beautiful color. Vanilla extract enhances the overall taste, and lemon juice adds brightness. A pinch of salt rounds it all out. Gather these ingredients to create a treat that is both easy and fancy. You’ll impress your friends and family with these bites! {{ingredient_image_2}} 1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. 2. Mix until the crumbs look like wet sand. 3. Press the crumb mixture firmly into a mini muffin tin. 4. Use the back of a spoon to compact it tightly. 5. Place the tin in the fridge for 15 minutes to chill and set. 1. In a large bowl, beat the softened cream cheese until smooth. 2. Add the melted white chocolate, sour cream, vanilla, lemon juice, and a pinch of salt. 3. Mix on medium speed until everything is fully combined and creamy. 1. Gently fold in the fresh raspberries with a spatula. 2. Be careful not to crush the raspberries. You want nice pops of fruit. 3. Spoon the cheesecake filling into the chilled crusts in the muffin tin. 4. Fill each cup to the brim for generous portions. 5. Chill in the fridge for at least 2 hours until set. 6. When ready, run a knife around the edges to loosen them. 7. Carefully lift each bite out with your fingers or a spoon. 8. Garnish each bite with an extra raspberry for a fresh touch. To get the best texture, start with the cream cheese. Make sure it is soft. This helps it blend well without lumps. I recommend leaving it out of the fridge for a bit. It should be at room temperature before you mix it. When you beat the cream cheese, do it slowly at first. Gradually increase the speed. This prevents air bubbles from forming. If you mix too fast, the filling can become too light and airy. You want it smooth and creamy. Presentation matters! To make your cheesecake bites shine, consider adding fresh raspberries on top. They add color and taste. You can also drizzle some white chocolate over them for a fancy touch. Try pairing these bites with a raspberry sauce. It enhances the flavor and looks great on the plate. A sprinkle of lemon zest can also add a nice touch. One common mistake is overmixing the filling. This can make your bites too fluffy. Mix just until combined. Another issue is the crust. If the crust is not pressed firmly enough, it can crumble. Make sure to pack it down tightly in the muffin tin. A solid crust supports the filling and gives a great bite. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and sour cream are at room temperature for a smoother filling. This helps to avoid lumps and ensures even mixing. Chill for Perfect Texture: Allow the cheesecake bites to chill for at least 2 hours. This helps them set properly, resulting in a firmer and more enjoyable texture. Gently Fold in Raspberries: When adding raspberries, fold them in carefully to maintain their shape. This not only looks beautiful but also provides bursts of flavor in every bite. Experiment with Flavors: Feel free to substitute the raspberries with other fruits like strawberries or blueberries for a different twist, or add a splash of almond extract for added depth. {{image_4}} You can change the flavors of these bites. Swap white chocolate for dark chocolate. Dark chocolate adds a rich taste. It pairs well with raspberries. You can also try different fruits. Instead of raspberries, use strawberries or blueberries. Each fruit gives a new twist to the bites. Just remember, the fruit should be fresh. This keeps the flavor bright. If you need a gluten-free option, you have choices. Use gluten-free graham crackers for the crust. They work the same way. For those who want a vegan treat, replace the cream cheese. Use a plant-based cream cheese instead. You can also swap out the sour cream for coconut cream. This makes the bites vegan and tasty. Make your cheesecake bites even more fun to eat. Drizzle them with chocolate sauce or caramel. This adds sweetness and makes them look fancy. For a party, serve them on a colorful platter. You can also add sprigs of mint for a fresh touch. These ideas make your bites stand out. They will impress your friends and family! To keep your White Chocolate Raspberry Cheesecake Bites fresh, store them in the refrigerator. Place them in an airtight container. This helps to lock in their creamy texture and sweet taste. If you have leftovers, they will stay tasty for a few days. If you want to store them for longer, freezing is a great option. Wrap each cheesecake bite in plastic wrap. Then, place them in a freezer-safe bag. This keeps them safe from freezer burn. You can enjoy them later, even after a month in the freezer. In the fridge, these cheesecake bites last up to five days. Always check for signs of spoilage. If you see any mold or if they smell off, it's best to toss them. When frozen, they remain good for about one month. After that, they may lose flavor or texture. Always label your bags with the date to keep track. To enjoy any leftovers, simply thaw them in the fridge overnight. This keeps their texture nice and smooth. If you want to eat them right away, let them sit at room temperature for a bit. If you freeze them, avoid reheating in the microwave. This can make them too soft or runny. Enjoy them cold for the best taste! These cheesecake bites can last up to five days in the fridge when stored properly. Keep them in an airtight container to maintain their freshness. If you want to enjoy them longer, you can freeze them. Just make sure to wrap each bite tightly in plastic wrap before placing them in a freezer bag. They will stay good for about three months in the freezer. Yes, you can use frozen raspberries. They work well in this recipe. However, be sure to thaw them first. Drain any excess juice to avoid sogginess in your bites. Gently fold the thawed raspberries into the cheesecake mixture to keep them whole. This way, you still get those lovely bursts of fruit without losing texture. Absolutely! You can make these bites a day or two in advance. Just prepare the bites and chill them in the fridge. This will save you time on the day you plan to serve them. Just remember to garnish them with fresh raspberries right before serving for a nice look. Yes, you can use Greek yogurt as a cream cheese substitute. This option is great for a lighter version. For a dairy-free option, use a vegan cream cheese or cashew cream. Both will give you a creamy texture while keeping the flavor delicious. You’ve learned how to make tasty White Chocolate Raspberry Cheesecake Bites. We covered the key ingredients, step-by-step instructions, and helpful tips to avoid mistakes. You also discovered fun flavor variations and storage tips. These bites are easy to prepare and perfect for any event. I hope you feel inspired to try making these treats! Enjoy the creamy texture and fresh fruit flavor. Happy baking!

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 granulated sugar
  • 8 oz cream cheese, softened at room temperature
  • 1/2 cup white chocolate chips, melted and slightly cooled
  • 1/2 cup sour cream, at room temperature
  • 1/2 cup fresh raspberries (plus extra for garnish)
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • a pinch salt

Instructions
 

  • In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are completely coated in butter and the mixture resembles wet sand.
  • Press this crumb mixture firmly into the bottom of a mini muffin tin to create a solid crust. Use the back of a spoon to compact it tightly. Place the tin in the refrigerator and chill for 15 minutes to set.
  • In a separate large bowl, beat the softened cream cheese using an electric mixer on medium speed until it's smooth and creamy, ensuring there are no lumps.
  • To the cream cheese, add the melted white chocolate (ensure it’s not too hot), sour cream, vanilla extract, lemon juice, and a pinch of salt. Beat the mixture on medium speed until fully combined, smooth, and silky in texture.
  • Carefully fold in the fresh raspberries with a spatula, taking care not to crush them, so they maintain their shape for lovely pops of fruit in each bite.
  • Spoon the cheesecake filling evenly over the chilled crusts in the muffin tin, filling each cup to the brim for generous portions.
  • Place the filled muffin tin back into the refrigerator and chill for at least 2 hours, or until the cheesecake bites are firmly set.
  • After chilling, gently run a small knife around the edges of each cheesecake bite to loosen them from the tin. Carefully remove them by lifting each bite out with your fingers or a small spoon.
  • For a beautiful finish, garnish each cheesecake bite with an extra raspberry on top before serving, adding a pop of color and freshness.

Notes

Chill for at least 2 hours for best results.
Keyword cheesecake, dessert, raspberry, white chocolate