A bite sized burst of buttery smooth bliss.
Dive into decadence with White Chocolate Mini Cheesecakes—your next dessert obsession. Each bite-sized treat combines the rich, smooth flavours of white chocolate with the classic creaminess of cheesecake, all topped with a dollop of cream and a tangy raspberry compote. Perfect for sharing or indulging solo, these mini delights are sure to impress and create memorable moments around the table.
Ingredients
- 150g Digestive Biscuits
- 75g Unsalted Butter, melted
- 375g Full Fat Cream Cheese, at room temperature
- 100g Golden Caster Sugar
- 2 Tbsp Plain Flour
- 2 Large Eggs, at room temperature
- 80g Soured Cream, at room temperature
- 25 Drops Foodie Flavours White Chocolate Flavouring
Topping
- 150g Fresh Raspberries
- 50g Granulated Sugar
- 1 Tbsp Lemon Juice
- 300ml Double Cream
- 2 Tbsp Icing Sugar
- 15 Drops Foodie Flavours White Chocolate Flavouring
Instructions
Servings 12 / Prep time 20 mins, plus 4 hours chill time / Cook Time 30 mins
- Preheat the oven to 180°C/160°C fan and line a cupcake/muffin tin with 12 cases.
- Put the biscuits into a food processor and blitz until you get a crumb consistency.
- Add the melted butter to the food processor and combine.
- Divide the biscuit crumb mixture between the cupcake cases and press it down to pack it in.
- Pop the tin in the oven for 8 mins, then remove and set aside to cool.
- Turn the oven down to 160°C/140°C fan.
- In a large bowl, mix together the cream cheese, sugar and flour using a stand or hand held mixer. Mix for approx. 1 min until combined, scraping down the sides half way through.
- Add the eggs one at a time, mixing in between until just combined.
- Fold in the soured cream and white chocolate flavouring.
- Add the cheesecake mixture to the cases, levelling it with a spoon.
- Bake the cheesecakes for 20-22 mins. The cheesecakes should appear set on top and have a slight wobble.
- Remove the cheesecakes from the oven and leave in the tin for 30 mins.
- Carefully remove the cheesecakes from the tin and cool to room temperature in their cases.
- Place the cheesecakes in the fridge for 4 hours/overnight and then peel the liners off.
Topping
- Add the raspberries, granulated sugar and lemon juice to a saucepan and slowly heat on the hob to a simmer.
- Simmer for 10 mins, stirring occasionally, then set aside to cool.
- Once the raspberry compote is cool, whip the double cream together with the icing sugar and white chocolate flavouring until it just holds its shape.
- Pipe the cream onto the mini cheesecakes and spoon the raspberry compote on top.
- Finish with a fresh raspberry and enjoy!
