I made these White Chocolate Cheesecake Bites with Fresh Raspberries to be tiny little squares of sheer decadence. Why tiny, you ask? Well, I told myself that miniature cheesecake bites, like bite-sized burgers, would be a terrific way to sample some of my favorite treats without over-indulging. After all, look around and you’ll see a trend – food is shrinking. Restaurants build entire menus around small plates. You can now order ravioli by the square inch. No lie. The produce section at Whole Foods is inundated with tiny knockoffs of life-sized veggies. I bet I can fit 2 baby beets on the end of a spoon – which will be great if I’m ever invited to dine in a doll house.
Though I rarely am.
In fact, the very thought of pressing a minuscule bell at a Lilliputian front door (while carrying a thimbleful of wine) proves to me there’s a flaw in my thinking. Food may be shrinking, but appetites are not. I mean really, have you ever eaten just one bite-sized burger? How about those tiny apples? They leave you so hungry you’re forced to eat their tiny cores. Tiny apples are adorable, but that’s all they are. They’re the miniature ponies of produce. They delight children, but grown-up saddles will certainly break their little backs.
White Chocolate Cheesecake Bites
Same goes for these White Chocolate Cheesecake Bites with Fresh Raspberries. The recipe makes 16, cutie-pie (2‑inch) squares. But unless you’re heading to a big bash at Barbie’s Dream House, 16 of these tasty treats will only feed 4 full-size humans.
So I’m here to say I’m sorry (and embarrassed) that I pulled out a knife (and a ruler) and squeezed these White Chocolate Cheesecake Bites into the teensy-weensy clown car. Because if you’re eating cute food to save calories, you probably shouldn’t be eating it in the first place. GREG
You may trim away the brown edges before cutting the cheesecake into squares for a neater presentation. This is optional however.
Ingredients
- 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
Directions
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.
Yum… good minds think alike. I have something tomorrow that should work for you too! Love little bites like this and if we were neighbors I’d assist with those cut edges — no problem!
LOL I so love your sense of humor as it makes your recipes even more appealing. Great job.
This is perfect for my after dinner cravings…thanks Greg!!
You have appealed to my 8 year self.… Who doesn’t love to look at all things miniature? ‘Look at.’ Eat? Sometimes. This? No way. May need two mini bites…
What are these miniature appetites of which you speak? 😀 Although in truth I can’t handle the volume of food I once could — Mrs KR and I even split mains in restaurants sometimes these days. But when it comes to cheesecake I’d definitely need several of these bites — love the stuff. Really fun read — thanks.
I don’t think anyone would say that I have a miniature appetite but I do like to have a little bite of something sweet after a meal. These would certainly make me happy.
If 2″ squares are tiny bites, how big are normal squares? I usually make smaller (1″ square) desserts because they are easier to manage at a party, one bite and you’re done.
These white chocolate cheesecake bites look awesome, no matter how small! Pairing with those gorgeous berries has summer written all over it. Thimble-sized wine simply would not do.
I’m with you on this. I always want dessert, but it always inundates me. If I could convince myself to stop after the first one, that’d be awesome.
Oh my golly adorable. I’m down with bite-sized when it means I can sample a bigger variety…or go back for seconds…and thirds and…:)
I agree with David, little bits are just fine for me!
The whole reason cheesecake doesn’t usually appeal to me is that it is way to much dessert! So Lilliputian-sized bites is the perfect solution! Even if I am not in a doll house.