White Chocolate Raspberry Cheesecake Bites

Crust
1 ½ cups chocolate cream cookies, finely crushed (about 20 )
6 Tbsp. butter, melted

Filling
6 oz white chocolate chips
¼ cup half and half
12 oz cream cheese (in a block) softened to almost melted
¼ cup sugar
2 large eggs
1 tsp vanilla extract

Sauce
5 oz raspberries, fresh or frozen
1 Tbsp. granulated sugar
1 ½ 2 tsp cornstarch dissolved in 3 tbsp of water

1. Make Crust: In a large bowl, mix cookie crumbs with butter until well mixed. Place 1 teaspoon of crumb mixture into 48 lined mini muffin tins. Press down to form bottom crusts.

2. Preheat oven to 325F, with rack on lower middle position.

3. Make Raspberry Sauce: Combine raspberries, sugar, and dissolved cornstarch in a saucepan and bring to a boil, stirring often. Once mixture is thickened, remove from heat and set aside.

4. Make Cheesecake Filling: In heavy saucepan, melt white chocolate chips together with half and half on low heat, stirring often. Remove from heat. In large bowl, mix together nearly melted cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and the melted white chocolate mixture.

5. Pour 1 rounded tbsp. of filling into lined mini muffin tins. Drop ½ tsp raspberry sauce over the custard. Use a toothpick or thin knife to lightly swirl the sauce into the filling.

6. Bake 20 minutes or until tops are puffy and no longer sticky upon light touch. Let cool to room temp and then cover and refrigerate at least one hour. Top with whip cream and garnish with fresh raspberries and serve.

Calories 170
Total Fat 12 (g)
Saturated Fat 7 g
Cholesterol 40 (mg)
Poly Fat 1 g
Mono Fat 3 g
Sodium 90 mg
Total Carbohydrate 16 g
Sugar 12 g
Dietary Fiber 1 g
Protein 3 g
Vitamin A 80 mcg
Calcium 30 mg
Iron 1.3 mg
Vitamin D 0.1 mcg
Folate 10 µg
Choline 20 mg
Potassium 60 mg