Description
Easy Mini White Chocolate Raspberry Cheesecakes are the perfect make-ahead dessert when you want something creamy, fruity, and elegant without turning on the oven. These no-bake mini cheesecakes combine a buttery cookie-almond base, a silky white chocolate cream cheese filling, and a bright raspberry jelly topping for a beautiful layered treat that tastes just as impressive as it looks.
Ingredients
- 110 g plain cookies such as digestive or tea biscuits
- 30 g finely chopped almonds
- 50 g white chocolate, melted
- 3 tablespoons milk
- 200 g cream cheese, softened
- 150 g white chocolate
- 210 g heavy cream, divided (50 g warm, 160 g cold for whipping)
- 150 g fresh or frozen raspberries
- 25 g sugar
- 1 tablespoon lemon juice
- 6 g gelatin, bloomed in cold water
- Fresh raspberries for garnish
- Fresh blueberries for garnish
Instructions
- Crush the plain cookies into fine crumbs and mix with finely chopped almonds.
- Mix melted white chocolate with milk until smooth, then combine with the crumb mixture.
- Divide mixture into 6 mini molds and press firmly to form the base. Chill in refrigerator.
- Melt 150 g white chocolate gently and stir in 50 g warm heavy cream until smooth. Let cool slightly.
- Beat softened cream cheese until smooth, then mix in the white chocolate mixture.
- Whip 160 g cold heavy cream to soft peaks and gently fold into the cream cheese mixture.
- Spoon or pipe filling over chilled bases and smooth the tops. Refrigerate at least 2 hours.
- Cook raspberries, sugar, and lemon juice for 3–4 minutes until softened.
- Remove from heat and stir in bloomed gelatin until dissolved. Cool slightly.
- Spoon raspberry mixture over chilled cheesecakes and refrigerate 1 hour until set.
- Garnish with fresh raspberries and blueberries before serving.
Notes
Use full-fat cream cheese for best texture. Chill each layer thoroughly before adding the next to keep clean layers. Frozen raspberries work perfectly for the topping.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International