Blog, Deserts

Mini White Chocolate & Raspberry Cheesecakes

1200 x 800 fetaured images - Book Mini Cheesecakes

Baked in the New York style, these little beauties are great for a small after-dinner treat. The raspberry coulis cuts nicely through the sweetness, while the Krispie biscuit base adds a yummy coconut flavour.

Preparation time: 20 minutes • Cooking time: 15–20 minutes • Makes 12 mini cheesecakes


¾ of a 250g packet of Krispie biscuits

100g butter, melted


120g white chocolate, chopped

375g traditional cream cheese, at room temperature

⅓ cup white sugar

1 tablespoon cornflour, sifted

1 teaspoon vanilla essence

2 free-range eggs, at room temperature

1 cup raspberries


½ cup caster sugar

3 tablespoons water

1½ cups raspberries

1 teaspoon framboise or rose petal syrup (optional)

Zest of 1 lemon


Preheat the oven to 190°C and place paper liners in a 12-hole mini muffin or muffin tray (or two 6-hole tins).

Put the biscuits in a food processor and blitz until finely crumbed. Transfer biscuit crumbs to a bowl, add the butter and massage in with your fingers. Divide the biscuit mix evenly between the 12 holes of the muffin tray. Push the crumbs into the base of each hole with your fingers and compress well. Cover with plastic wrap and refrigerate for at least 30 minutes.

Melt half of the chocolate in a bowl over simmering water on the stovetop (or in the microwave). Cool for a few minutes. Whip the cream cheese in a mixer with a paddle attachment until smooth. Add the sugar, a tablespoon at a time, until combined and fold in the cornflour. Stir in the vanilla and eggs, one at a time, folding in gently. Stir in the melted chocolate. Sprinkle the remaining chocolate and a few raspberries over the chilled bases and pour the filling mixture over the top.

Bake in the oven for 15–18 minutes or until the cheesecakes have risen. They may still be wobbly in the centre but will firm up once cool. Leave them to cool completely on a tray before refrigerating for 2 hours.

While the cheesecakes cool, make the coulis. Heat the sugar and water in a pot, over low to medium heat, for 3–5 minutes, stirring occasionally. Don’t let the mixture bubble or caramelise. The sugar should be completely dissolved and the liquid a syrupy consistency.

Place the raspberries and sugar syrup in a blender and blend until well puréed. Push the purée through a fine-mesh sieve, to remove any seeds. It can take a while, so be patient! Stir in the framboise or rose petal syrup (if using) along with the lemon zest.

Carefully peel off the paper and serve the cheesecakes with the coulis spooned onto the top and decorated with fresh berries.