White Chocolate Raspberry Cheesecake Bites By Amy Haldorson
“I made these last year for my kids as a Valentines surprise and they kept asking for more!"
1 1/2 cup Oreos crumbs, cream centers removed (about 22 finely crushed)
6 Tablespoons butter, melted
For the custard:
6 oz white chocolate chips
1/4 cup half and half
12 oz cream cheese, softened to almost melted
1/4 cup sugar
2 large eggs
1 tsp vanilla
5 oz frozen or fresh raspberries
1 Tablespoon sugar
1 1/2 tsp cornstarch dissolved in 3 Tbsp water
In a large bowl combine crumbs and butter. Scoop 1 tsp into 48 lined muffin tins and press down.
Preheat oven to 325 degrees
To make raspberry sauce; combine raspberries, sugar and dissolved cornstarch in a saucepan and bring to a boil, stirring often till thickened. Remove from heat
To make custard; in a heavy saucepan, melt chocolate ships with half and half on low heat, stirring often. Mix together cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and melted white chocolate mixture.
Scoop 1 tablespoon, custard into lined muffin tins. Dollop tsp raspberry sauce. Use a knife to swirl. Bake 20 min. Let cool and chill in fridge. Top with whipped cream and serve.
Posted on February 7th, 2018