White Chocolate Raspberry Mini Cheesecakes

Sometimes you need to impress your friends. This is the dessert to do just that.

It’s really easy to do, it just takes a little bit of time to assemble all the bits.

This recipe makes ~26 mini cheesecakes!


  • 2 x 8 oz packages of cream cheese, softened
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 tsp¬†vanilla
  • 2 cup white chocolate chips, melted
  • 473 ml (16 oz)¬†whipping cream
  • 2 cup Oreo cookie crumbs
  • 1/2 cup butter, melted
  • seedless raspberry jam


  • Using a stand up mixer, or hand mixer beat cream cheese, butter, sugar, and vanilla.


  • Fold in the melted white chocolate.


  • Fold in whipping cream (which has been whipped)
  • Line a muffin tin with liners.
  • Split the cheese cake mix in half.


  • Use the first bowl and spoon the mixture into the muffin liners until about halfway up.


  • Spread jam onto the cheesecake mixture, then top with remaining cheesecake mixture.



  • Mix Oreo crumbs with melted butter, and pat on top of each cheesecake.


  • Freeze for at least one hour. Remove from the muffin tins, remove the liner, and serve with Oreo crumb side down.




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