White Chocolate Cheesecake Squares with Fresh Raspberries are decadent little bites. I won’t tell anyone if you have two (or three).
You may trim away the brown edges before cutting the cheesecake into squares for a neater presentation. This is optional however.
- 5 ½ ounce graham crackers crumbs (about 9 whole crackers)
- 5 tablespoon melted unsalted butter
- 1 (8‑oz) package cream cheese (at room temperature)
- 3 ounce white chocolate (melted and cooled somewhat)
- ¼ cup granulated sugar
- ¼ cup sour cream
- 1 large egg (lightly beaten)
- 48 fresh raspberries
Make the crust: Set the oven rack in the center position. Preheat oven to 350 degrees. Butter bottom and sides of an 8‑inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter the parchment. Repeat the process with a second piece of parchment overhanging the remaining two uncovered sides. Butter this piece of parchment also.
Place the crumbs in a medium mixing bowl, drizzle melted butter over the crumbs and toss to coat. Press crumbs evenly onto the bottom of prepared pan. Bake until deep golden, about 12 minutes. Remove from heat and let the crust cool completely.
Make the filling: Meanwhile, using an electric mixer, beat cream cheese, white chocolate, and sugar until very smooth. Beat in sour cream and lightly beaten egg until well incorporated. Dollop the cream cheese batter evenly across the bottom of the cooled crust, then use an off-set spatula to spread the batter evenly.
Bake the cheesecake: Place the cheesecake in the oven and bake until slightly puffed and just beginning to brown along the edges, about 30 minutes; cool completely in the pan on a rack. Chill the cheesecake at least 2 hours. Can be made 1 day ahead. Cover; keep chilled.
Cut the cheesecake into squares: Using the parchment overhang as an aid, lift the cheesecake from the pan. Cut into 16 evenly sized squares; arrange on a platter. Top each with 3 fresh raspberries. Chill until ready to serve. Serve chilled.