White Chocolate Raspberry Cheesecake Bites

Tasty, bite sized desserts that are perfect for any occasion!

White Chocolate Raspberry Cheesecake Bites
Makes 48 bites

​Ingredients  

CRUST
1-1/2 cups Oreo cookie crumbs, cream centers removed (about 22 cookies)
6 Tbl salted butter, melted

RASPBERRY SAUCE
5oz fresh or frozen raspberries
1 Tbl granulated sugar
1-1/2 tsp cornstarch dissolved in 3 Tbl water
1 tsp Framboise

​CUSTARD
6oz pure white chocolate chips
1/4 cup half and half
12oz cream cheese, softened 
1/4 cup sugar
2 large eggs
1 tsp vanilla extract

Directions

CRUST
1. In a large bowl, add the cookie crumbs with melted butter until well mixed. It should look like wet sand. Scoop 1 tsp of mixture into 48 lined mini muffin tins. Press down to form bottom of crust.

2. Preheat oven to 325 degrees. Place the rack in the lower, middle position.

RASPBERRY SAUCE
3. Combine raspberries, sugar, and dissolved cornstarch in a saucepan and bring to a boil. Stir often. Once the mixture is thickened, remove from heat and set aside. 


CUSTARD
4. In a saucepan, melt the white chocolate chips and the half and half on low heat. Stir often. Once melted remove from heat.

5. In a large bowl, mix together cream cheese and sugar until smooth. Beat in one egg at a time. Add vanilla. Then add the melted white chocolate mixture. Mix well.

6. Scoop 1 Tbl of custard evenly into the lined mini muffin tins. Dollop 1/2 tsp of raspberry sauce over the custard. Gently use a toothpick to swirl the mixture.

7. Bake for 20 minutes until the tops are puffy and lightly brown. They should not be sticky to touch. Let cool to room temperature. Cover and chill in the fridge. Top with whipped cream or fresh raspberries and a mint leaf.

​© High Prairie Life 2017