White Chocolate Raspberry Cheesecake Cups
Ingredients:
For the Crust:
1 cup (120 g) graham cracker crumbs
1/4 cup (50 g) granulated sugar
1/2 cup (115 g) unsalted butter, melted
For the Cheesecake Filling:
8 oz (225 g) cream cheese, softened
1/2 cup (100 g) granulated sugar
1 tsp vanilla extract
1/2 cup (120 ml) heavy cream
4 oz (115 g) white chocolate, melted and slightly cooled
For the Raspberry Sauce:
1 cup (120 g) fresh or frozen raspberries
2 tbsp granulated sugar
1 tbsp lemon juice
For Garnish:
Fresh raspberries
White chocolate shavings
Directions:
Prepare the crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed.
Press about 1 tablespoon of the mixture firmly into the bottom of each mini cup or dessert glass. Refrigerate while preparing the filling.
Make the raspberry sauce:
In a small saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice.
Cook for about 5 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
Remove from heat and allow to cool.
Make the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract and heavy cream, mixing until fully combined.
Gradually stir in the melted white chocolate until smooth and well incorporated.
Assemble the cups:
Spoon the cheesecake filling over the chilled crusts, filling each cup almost to the top.
Drizzle some raspberry sauce over the cheesecake filling and swirl gently with a toothpick or knife.
Chill:
Refrigerate the cheesecake cups for at least 2 hours or until set.
Serve:
Before serving, garnish each cup with fresh raspberries and white chocolate shavings.
Prep Time: 20 minutes
Cooking Time: 5 minutes
Chilling Time: 2 hours
Total Time: ~2 hours 25 minutes
Kcal: ~180 per cup
Servings: 12