white chocolate raspberry cheesecake bites

Name: White Chocolate Raspberry Cheesecake Bites
Cook time: 20 min
Yield: 48
Cuisine: American
Ingredients: FOR THE CRUST; 1 1/2 cup(s) oreo cookie crumbs, cream centers removed (about 22-23 finely crushed cookies); 6 tablespoon(s) salted butter, melted; FOR THE CUSTARD; 6 ounce(s) pure white chocolate chips; 1/4 cup(s) half and half; 12 ounce(s) whole cream cheese, softened to almost melted; 1/4 cup(s) sugar; 2 - eggs; 1 teaspoon(s) vanilla; FOR THE RASPBERRY SAUCE; 5 ounce(s) frozen or fresh raspberries; 1 tablespoon(s) sugar; 11/2 teaspoon(s) cornstarch dissolved in 3 tb water

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online.

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yield 48 serving(s)

cook time 20 Min

method Bake

Ingredients For white chocolate raspberry cheesecake bites

FOR THE CRUST
1 1/2 c

oreo cookie crumbs, cream centers removed (about 22-23 finely crushed cookies)
6 Tbsp

salted butter, melted
FOR THE CUSTARD
6 oz

pure white chocolate chips
1/4 c

half and half
12 oz

whole cream cheese, softened to almost melted
1/4 c

sugar
2

eggs
1 tsp

vanilla
FOR THE RASPBERRY SAUCE
5 oz

frozen or fresh raspberries
1 Tbsp

sugar
11/2 tsp

cornstarch dissolved in 3 tb water

How To Make white chocolate raspberry cheesecake bites

1
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. Preheat oven to 325F, with rack on lower middle position.

2
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.
3
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. Scoop 1 rounded TB custard evenly into lined mini muffin tins. Dollop ½ tsp raspberry sauce over the custard. Gently use a thin knife to lightly swirl. 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.
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