MINI WHITE CHOCOLATE-RASPBERRY CHEESECAKES
Celebrate the holidays this year with Mini White Chocolate-Raspberry Cheesecakes. Fresh raspberries add bright and festive color to these Mini White Chocolate-Raspberry Cheesecakes which are both pretty and delicious.
Provided by My Food and Family
Categories Festive 2018
Time 3h40m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each cup.
- Beat cream cheese, vanilla and 1/2 cup sugar in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
- Reserve 12 raspberries for garnish. Process remaining raspberries with remaining sugar in food processor or blender until smooth. Pour through fine-mesh strainer into bowl. Discard strained solids.
- Pour strained raspberry sauce into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe 3 small dots raspberry sauce onto batter in each muffin cup. Use toothpick to swirl raspberry sauce into heart-shaped designs as shown in photo.
- Bake 18 to 20 min. or until centers of cheesecakes are almost set. Cool cheesecakes completely. Refrigerate 2 hours.
- Cut reserved raspberries in half; place, cut sides down, on tops of cheesecakes.
Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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