Karen Clemenson walked in the door yesterday and shared the most wonderful treats from Tanya H. again…that lady likes to cook! There are still a few in the fridge but I don’t think they will last very long. Luckily she was glad to share the recipe with us so we can share it with you!
Tanya found the original recipe on Pinterest so she sent it to me with the changes she made. I am going to list the ingredients and directions, as she did it but if you would like to see the original recipe, it was originally posted on ChewOutLoud.com. The original recipe called for a crust but Tanya left it out to save some carbs and calories.
DESCRIPTION
These White Chocolate Raspberry Cheesecake Bites are perfect for birthdays, holidays, parties, and anytime sharing! They’re dense NY style. Luscious, rich, smooth, creamy cheesecakes strewn with real raspberry.
INGREDIENTS
- For the Custard:
- Half bag (6 oz) pure white chocolate chips
- 1/4 cup half and half
- 1 1/2 (12oz total) blocks whole cream cheese, softened to almost melted
- 1/4 cup Stevia
- 2 large eggs
- 1 tsp vanilla extract
- For the Raspberry Sauce:
- 5 oz frozen or fresh raspberries
- 1 TB Stevia
- 1 1/2 tsp cornstarch dissolved in 3 TB water
INSTRUCTIONS
- Preheat oven to 325F, with rack on lower middle position.
- Make Raspberry Sauce: Combine raspberries, Stevia, and dissolved cornstarch in a saucepan and bring to a boil, stirring often. Once mixture is thickened, remove from heat and set aside.
- 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 Stevia 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 1/2 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 (overnight is recommended.)
NOTES
Raspberry sauce can be made up to a week ahead of time and stored airtight in fridge until ready to use.
Baked cheesecakes can be covered airtight and stored in fridge 2-3 days. They can also be frozen 1-2 weeks in airtight container.
This recipe makes 48 mini cheesecakes.
We hope you enjoy this recipe as much as Tanya, Karen and Summer did! If you have found a recipe you have made or altered that you want to share please send us an email on our Recipes page.
