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White Chocolate Raspberry Cups

Delightful small cups that blend the silky smoothness of white chocolate with the tartness of raspberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Raspberry Filling
  • 3/4 cup fresh or frozen raspberries If using frozen, do not thaw before cooking.
  • 2 tablespoons granulated sugar To sweeten the raspberries.
  • 1 teaspoon lemon juice Enhances flavor.
For the Cream Cheese Layer
  • 4 ounces cream cheese, softened Bring to room temperature for easier mixing.
  • 1/4 cup powdered sugar Adds sweetness and smooth texture.
  • 1/2 teaspoon vanilla extract Enhances the flavor profile.
For the Chocolate Coating
  • 1 1/2 cups white chocolate chips Melt with coconut oil.
  • 1 teaspoon coconut oil Helps to smooth the melted chocolate.

Method
 

Preparation of Raspberry Filling
  1. In a small saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice. Cook for 6–8 minutes, stirring frequently, until berries break down and the mixture thickens. Remove from heat and let cool completely.
Preparation of Cream Cheese Layer
  1. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
Assembly of Cups
  1. Melt the white chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
  2. Spoon about 1 tablespoon of melted white chocolate into the bottom of silicone muffin cups or mini liners. Use the back of a spoon to coat the sides slightly. Freeze for 10 minutes to set.
  3. Add a small spoonful of the cream cheese mixture on top of the hardened chocolate layer, followed by a spoonful of cooled raspberry filling.
  4. Spoon more melted white chocolate over the top to seal the cups completely. Refrigerate or freeze for at least 1–2 hours until fully set.
  5. Remove from molds and serve chilled.

Notes

For a firmer texture, store cups in the freezer; for a softer cheesecake bite, store in the refrigerator. These cups keep well refrigerated for up to 4 days or frozen for up to 2 weeks.