White Chocolate and Raspberry Mini Cheesecakes!
Cook time
Total time
  • 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
  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.
Recipe by Sparkles in the Everyday! at https://www.sparklesintheeveryday.com/2014/12/chocolate-mini-cheesecakes.html