These mini raspberry cheesecakes blend creamy white chocolate with tart raspberries for a perfect balance of flavors. They have a crunchy cookie base and a smooth, rich filling. The colorful chocolate toppings add a fun and decorative touch.
Choosing The Right Chocolate
Choosing the right chocolate for your raspberry cheesecakes is key for great flavor and texture. Use high-quality white chocolate that you enjoy eating, as it melts smoothly and mixes well with the cream cheese.
Avoid white chocolate chips, which often contain stabilizers that affect melting. Instead, get a good-quality white chocolate bar and chop it finely before melting. This ensures a creamy consistency and rich taste that pairs perfectly with the tart raspberries. If you prefer a less sweet option, use white chocolate with a higher cocoa butter content.
Using Fresh vs. Frozen Raspberries
When deciding between fresh or frozen raspberries for your mini raspberry cheesecakes, both have their pros. Fresh raspberries give a bright, juicy flavor and firm texture, making for a nice ripple effect. However, they can be delicate and might break easily.
Frozen raspberries are available all year and usually cost less. They may release more juice when thawed, creating a more marbled look in the filling. Both options taste great, so go with what’s most convenient for you.
Ingredients You'll Need For Raspberry Cheesecakes
Base:
- Cookies or Graham Crackers: Crushed to form a crunchy base for the raspberry cheesecakes.
- Unsalted Butter: Melted and mixed with the crumbs to bind them together.
Cheesecake Filling:
- Cream Cheese: The main ingredient for a smooth and creamy texture.
- Caster Sugar: Adds sweetness to balance the tartness of the raspberries.
- Heavy Cream: Provides richness and helps set the raspberry cheesecakes.
- Gelatine Powder: Ensures the cheesecake sets properly and holds its shape.
- Hot Water: Used to dissolve the gelatine.
- Raspberries: Adds a tart and fruity flavor; can be fresh or frozen.
- White Chocolate: Adds sweetness and a smooth texture to the filling.
Toppings (Optional):
- Melted White Chocolate: Can be colored with oil-based food coloring for decorative squiggles.
- Lemon Curd: Adds a zesty, tangy flavor that complements the sweetness of the raspberry cheesecakes. Homemade Lemon Curd or store bought both work well.
Raspberry Cheesecake Step-by-Step Instructions
1. Prepare the Base:
Crush the graham crackers or cookies until they are fine crumbs. Melt the unsalted butter and mix it with the crushed crumbs until well combined.
Press the mixture firmly into the bottom of each cavity in a silicone mold or lined cupcake tray to form an even and compact base. Refrigerate the bases while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
Finely chop your choice of white chocolate and melt it in the microwave in 20-second intervals, stirring until smooth.
Dissolve the gelatine powder in hot water. Use a water bath by placing the gelatine bowl in a larger bowl filled with hot water to keep it liquid until needed.
In a large mixing bowl, beat the cream cheese and caster sugar with an electric hand mixer until the mixture is smooth and well blended.
Add the melted white chocolate to the cream cheese mixture and mix until well combined.
Pour the heavy cream and liquid gelatine into the mixture, mixing quickly and thoroughly to prevent the gelatine from setting or clumping. The mixture should thicken.
Gently fold the raspberries into the cream cheese mixture using a silicone spatula. Fold just a few times to create streaks of white and pink without overmixing.
3. Assemble the Raspberry Cheesecakes:
Spoon the cheesecake mixture over the prepared crumb bases, pressing down with the spoon to remove any large air bubbles or gaps. Use an offset spatula to smooth the tops of the raspberry cheesecakes and further press down the filling.
Freeze the cheesecakes overnight to allow them to set firmly and make removal from the moulds easier.
4. Prepare Optional Chocolate Squiggle Toppers:
Melt more white chocolate as before and add oil-based food coloring to achieve your desired shade. Transfer the colored and melted chocolate to a piping bag and snip a small hole in the tip.
Fill a medium bowl with cold water and ice to create an ice bath. Pipe the chocolate into the ice bath in squiggles. The chocolate will set immediately upon hitting the cold water.
Repeat until you are satisfied with the shapes and have enough squiggles. Remove the chocolate squiggles from the water bath with a fork and place them on a paper towel to dry.
5. Assemble and Serve your Raspberry Cheesecakes:
Remove the raspberry cheesecakes from the silicone moulds or paper baking cups and place them onto a serving platter.
Top each cheesecake with a dollop of lemon curd and a chocolate squiggle. Refrigerate the raspberry cheesecakes for at least two hours to thaw before serving. This allows the texture to soften and makes them ready to enjoy.
Fay's Pro Tips
When making these mini raspberry cheesecakes, make sure your cream cheese is at room temperature before you start mixing. This helps the cream cheese blend smoothly with the sugar and melted chocolate, preventing lumps and creating a silky texture.
Additionally, be quick when incorporating the gelatine to avoid it setting too soon, which can cause an uneven texture.
Also, if you’re using frozen raspberries, fold them in gently to maintain their shape and achieve a beautiful marbled effect in your raspberry cheesecake filling. This attention to detail will make your mini cheesecakes look and taste professional.
Variations and Substitutions for Raspberry Cheesecake Recipe
1. Chocolate Variations:
- Dark Chocolate: Substitute white chocolate with dark chocolate for a richer, less sweet flavor. Ensure to adjust the sugar to balance the bitterness.
- Milk Chocolate: Use milk chocolate for a creamier and slightly sweeter alternative.
2. Fruit Swaps:
- Strawberries: Swap raspberries with chopped fresh or frozen strawberries for a sweet and slightly tart twist.
- Blueberries: Use fresh or frozen blueberries for a burst of flavor and a lovely blue hue in the cheesecake filling.
3. Crust Alternatives:
- Oreo Cookies: Replace graham crackers or cookies with crushed Oreo cookies for a chocolatey base.
- Digestive Biscuits: Use digestive biscuits instead of graham crackers for a different flavor and texture.
4. Flavor Enhancements:
- Vanilla Extract: Add a teaspoon of vanilla extract to the cheesecake filling for an extra layer of flavor.
- Lemon Zest: Incorporate lemon zest into the filling for a fresh, citrusy kick.
5. Topping Ideas:
- Fresh Berries: Top the cheesecakes with an assortment of fresh berries for a vibrant and fruity finish.
- Nuts: Sprinkle chopped nuts like almonds or pistachios for added crunch and flavor.
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Common Questions
Yes, you can use mascarpone cheese for a lighter texture, but it will have a slightly different flavor. Ensure to beat it well to achieve a smooth consistency.
Freeze the mini cheesecakes overnight to allow them to set firmly. If you're in a hurry, a minimum of 6 hours might be sufficient, but overnight is best for perfect results.
Absolutely! You can make the raspberry cheesecakes up to a week in advance and keep them in the freezer. Just thaw them in the refrigerator for a couple of hours before decorating and serving.
If you don't have a silicone mould or cupcake tray, you can use small ramekins or mini glasses to assemble and serve the raspberry cheesecakes. In this case there is no need to freeze the cheesecakes as you can serve them straight out of the ramekins or mini glasses!
White Chocolate and Raspberry Mini Cheesecakes
INGREDIENTS
Base
- 200 g (7 oz) cookies or graham crackers crushed
- 100 g (3 ½ oz) butter unsalted. melted
Cheesecake Filling
- 200 g (1 ½ cups) white chocolate
- 4 tablespoon (4 tablespoon) water hot
- 4 teaspoon (4 teaspoon) gelatine powder
- 500 g (17 ⅔ oz) cream cheese
- 160 g (5 ⅔ oz) caster sugar or superfine sugar
- 400 ml (1 ⅔ cups) heavy cream
- 100 g (3 ½ oz) raspberries fresh or frozen
Toppings
- 1 cup (7 oz) white chocolate melted
- ½ cup (½ cup) lemon curd
INSTRUCTIONS
Base
- Crush the graham crackers or cookies until they resemble fine crumbs.
- Place the crumbs in a bowl and add the melted butter. Mix well until the crumbs are fully coated.
- If using a silicone mold, press the cookie mixture firmly into the bottom of each cavity to create an even and compact base. If using a cupcake tray, line it with paper baking cups and press the mixture firmly into the bottom of each cup, dividing it evenly among 20 cups.
- Refrigerate the bases while you prepare the filling.
Cheesecake Filling
- Choose a white chocolate you enjoy eating and finely chop it. Place it in a microwave-safe bowl and microwave for 20 seconds. Stir and repeat until the chocolate is fully melted and smooth.
- To melt the gelatine, add 4 tablespoons of hot water to a small bowl. Sprinkle the gelatine powder over the water and stir well until all the crystals are dissolved. Place this bowl in a larger bowl filled with hot water to keep the gelatine liquid until ready to use.
- In a large mixing bowl, add the cream cheese and caster sugar. Mix well with an electric hand mixer until smooth and well blended. This should take about 2 minutes.
- Add the melted white chocolate to the cream cheese mixture and mix until well combined.
- Pour in the heavy cream and the liquid gelatine. Mix quickly and thoroughly to avoid the gelatine setting and clumping. The mixture should become thick and well blended.
- Add the raspberries and gently fold them into the cream cheese mixture using a silicone spatula. Fold only a few times to create streaks of white and pink; overmixing will lose the ripple effect.
- Spoon the cheesecake mixture over the crumb bases. Push down well with the spoon as you fill the silicone cavities or paper baking cups to remove any large air bubbles or gaps.
- Use an offset spatula to smooth the tops of the cheesecakes and press down the filling further into the cavities.
- Freeze the cheesecakes overnight. This allows them to set firmly and be removed from the moulds cleanly without damage.
Chocolate Squiggle Toppers
- Melt the white chocolate as described earlier and mix in oil-based food coloring to achieve your desired shade.
- Place the colored and melted chocolate into a piping bag and snip a small hole in the tip.
- Fill a medium bowl with cold water and add some ice to make an ice bath.
- Pipe the chocolate into the ice bath in squiggles. The chocolate will set immediately as it hits the iced water.
- Repeat until you are happy with the shapes and comfortable with the piping pressure.
- Remove the chocolate squiggles from the water bath with a fork and set them on a paper towel until needed.
Assembly
- Remove the cheesecakes from the silicone moulds or paper baking cups and place them onto a serving platter.
- Top each cheesecake with a dollop of lemon curd and a chocolate squiggle.
- Refrigerate the cheesecakes for two hours to thaw before serving.
NOTES
- Use room temperature cream cheese for a smoother filling.
- Avoid overmixing to keep the ripple effect in the cheesecake.
- Silicone molds make it easier to remove the cheesecakes cleanly.
- Refrigerate the cheesecakes to thaw before serving.
- Experiment with different food coloring for fun, personalized toppings.
Barb says
Can I use my mini cheesecake pans with a push up metal disc in the bottom?
Fay says
Sure can!