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Perfect White Chocolate Raspberry Cheesecake Cups

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These cheesecake cups combine silky white chocolate and bright raspberry bursts in a creamy, light, and indulgent dessert that’s perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (150g)
  • 6 tbsp unsalted butter, melted (85g)
  • 2 tbsp granulated sugar (25g)
  • 16 oz cream cheese, softened (450g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 6 oz white chocolate chips, melted (170g)
  • 1/2 cup sour cream (120g)
  • 1 cup fresh or frozen raspberries (125g)
  • 2 tbsp powdered sugar (15g)
  • 1 tsp lemon juice

Instructions

  1. Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners or lightly grease silicone molds.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture looks like damp sand. If it feels too dry, add a tiny splash of melted butter at a time.
  3. Press the crust evenly into the bottom of each muffin cup, about 1 tablespoon per cup. Use the back of a spoon or a small glass to compact it firmly. Pop the tin in the fridge while you prepare the filling.
  4. In a small bowl, mash the raspberries with powdered sugar and lemon juice until thick and syrupy. Set aside.
  5. Melt the white chocolate slowly over a double boiler or in 20-second intervals in the microwave, stirring after each burst until smooth. Let cool slightly.
  6. In a large bowl, beat softened cream cheese with sugar until creamy and lump-free, about 2-3 minutes on medium speed. Add eggs one at a time, beating gently after each addition. Mix in vanilla extract and sour cream until combined.
  7. Fold the melted white chocolate gently into the cream cheese mixture. Be careful not to overmix.
  8. Fill each cup almost to the top with the cheesecake batter (about 3 tablespoons per cup). Spoon a small dollop (about 1 teaspoon) of raspberry mixture on top of each cup.
  9. Use a toothpick or skewer to gently swirl the raspberry sauce into the cheesecake batter for a marbled effect. Don’t over-swirl.
  10. Bake for 18-22 minutes, or until the edges are set but the center still jiggles slightly when nudged.
  11. Cool completely in the pan on a wire rack, then refrigerate for at least 3 hours or overnight to firm up.
  12. Serve chilled, optionally garnished with fresh raspberries or white chocolate shavings.

Notes

Use softened cream cheese and room temperature eggs to avoid lumps and curdling. Melt white chocolate gently to prevent seizing; if it seizes, stir in a splash of cream or butter. Chill crust before adding filling to avoid sogginess. Bake at moderate temperature and avoid overbaking to prevent cracks. Swirl raspberry sauce gently for a marbled effect without blending colors too much.

Nutrition

Keywords: white chocolate, raspberry, cheesecake cups, easy dessert, individual cheesecake, quick dessert, creamy cheesecake, raspberry swirl

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