These gluten free White Chocolate and Raspberry Mini Cheesecakes are easy to make, they bake for 15 minutes and don't take too many ingredients! Delicious, smooth, sweet and impressive!

 I love Raspberries! ...they are sweet, soft and when they are fresh I can eat a whole punnet by myself!! ( I don't feel guilty because they are healthy ...right ?! 😉 

I have made this recipe for White Chocolate and Raspberry Cheesecake as a large dessert, many times, to take friend's and for Christmas but this time I made them into little bite-sized morsels that you can just pop into your mouth and savour all the flavours.

These White Chocolate and Raspberry Mini Cheesecakes are easy to make and they bake for 15 minutes or so and don't take too many ingredients to make.

They look impressive and are smooth, sweet and with the added bonus of fresh raspberries!

The tip to these little cheesecakes is that you use silicone moulds/liners and put them in the mini muffin tins to cook. When they are cold, after being in the fridge, it is really easy to peel off the mould and they keep their shape and look gorgeous!

This is a great recipe because you don't need to worry about making a base....perfect for everyone including people who are gluten free! 

Recipe for White Chocolate and Raspberry Mini Cheesecakes! - Gluten Free

White Chocolate and Raspberry Mini Cheesecakes!

 

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Cook time

15 mins

Total time

15 mins

 

Author: www.sparklesintheeveryday.com

Ingredients

• 1 block of cream cheese (250g) - broken into smaller pieces
• ½ cup of caster sugar
• ½ cup of milk
• 1 teaspoon of vanilla essence
• 2 eggs
• 1 tablespoon of corn flour - gluten free
• ¾ cup of white chocolate bits
• A punnet of fresh raspberries

Instructions

1. Preheat oven to 180 degrees. (a moderate oven)
2. Put small silicon moulds, place them into small muffin tin and grease them lightly with olive oil spray.
3. Place the chocolate bits into the silicon cups. You could use dark chocolate or milk chocolate bits or even mix up the batch with different chocolate pieces.
4. Using a blender, add in the cream cheese, sugar, milk, vanilla essence, eggs and corn flour and blend till smooth (about 3 mins). You want the mixture to have little bubbles in it as this makes the cheesecakes fluffy!
5. Pour the mixture into the moulds and fill nearly to the top ( ..just leaving a little room for when they rise in the oven ).
6. Bake at 180 degrees for 15 to 20 mins or till they just start to go brown on the top. (Don't let them go too brown as they will be too dry).
7. Tip - When cooked, take them out of the oven to cool and then pop them into the fridge. When they are cold, remove them from the silicone moulds. They are much easier to get out of the moulds when cold.)
8. Top with dusted icing sugar and fresh raspberries.

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The steps to making White Chocolate and Raspberry Mini Cheesecakes!

Place the chocolate bits into the silicon cups. You could use dark chocolate or milk chocolate bits or even mix up the batch with different chocolate pieces.

Using a blender, add in the cream cheese, sugar, milk, vanilla essence, eggs and corn flour and blend till smooth (about 3 mins).  You want the mixture to have little bubbles in it as this makes the cheesecakes fluffy!

 

Pour the mixture into the moulds and fill nearly to the top ( ..just leaving a little room for when they rise in the oven).

Bake at 180 degrees for 15 to 20 mins or till they just start to go brown on the top. (Don't let them go too brown as they will be too dry).

Tip - When cooked,  take them out of the oven to cool and then pop them into the fridge. When they are cold,  remove them from the silicone moulds. They are much easier to get out of the moulds when cold.)

Top with dusted icing sugar and fresh raspberries...

oh !!! sooo pretty, delicious and the perfect size to pop one in your mouth ...or maybe even two or three!! 😃

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