I searched tirelessly online for a mini raspberry cheesecake recipe covered in a white chocolate shell but I couldn’t’ find exactly what I pictured in my head. So, I decided to make it myself. After a bit of trial and error, I finally found the perfect combination of ingredients for the filling and toppings. These little desserts are not only delicious, but so cute! With Valentine’s Day approaching quickly, I think these raspberry cheesecake treats are perfect for the occasion.
When it comes to melting white chocolate, it can get a little frustrating. White chocolate doesn’t melt as easily and can sometimes clump up. The trick is to always add a couple teaspoons of vegetable oil after microwaving! It will keep the melted chocolate smooth and glossy even after excessive mixing. To get the perfect shape, I used a silicone square mold with 24 slots. This mold is nonstick and the material makes it easy to pop the treats out without breaking them.
As you can see in the pictures, you’ll first add a thin layer of melted white chocolate to the bottom, then top that with the cream cheese mixture, and add a final layer of white chocolate on top of that creating a “sandwich” if you will. Since the white chocolate is still fluid at this point, it will seep down and create a shell surrounding the cream cheese layer once the treats are hardened in the fridge.
Since I did all the hard work for you guys, the final recipe I put together is extremely easy to follow! Hopefully your kitchen won’t look like a white chocolate disaster the way mine did the first time I made these. :) But even if it does, the deliciously sweet flavor of these white chocolate mini raspberry cheesecakes will make all the mess worth it!
White Chocolate Covered Mini Raspberry Cheesecakes
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My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.