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Dessert Recipes

Berry White Chocolate Cheesecake Minis

Our clever triple berry decoration makes these no-bake treats even more festive.

Serving Size:


Active Time:

1 hr.

Total Time:

4 hrs.


  • 1 cup graham cracker crumbs
  • 6 Tbs. sugar
  • 4 Tbs. butter, melted
  • 1¼ cups heavy cream
  • 4 oz. white chocolate, chopped
  • 2 (8 oz.) pkgs. cream cheese, at room temp.
  • 1 tsp. vanilla extract
  • 1 (¼ oz.) env. unflavored gelatin
  • 8 medium strawberries, trimmed, quartered
  • 30 blueberries
  • 6 raspberries


  1. Line rimmed baking sheet with parchment paper. Place 6 (3″x2″) ring molds on baking sheet. Mix graham cracker crumbs and 2 Tbs. sugar; stir in butter. Press into bottom of ring molds. Chill 20 min.
  2. On medium-high speed, beat 1 cup cream and 2 Tbs. sugar until stiff. In microwave-safe bowl, mix chocolate and remaining cream. Microwave in 15-sec. intervals, stirring, until melted. On medium, beat cream cheese and remaining sugar until smooth; beat in vanilla and chocolate mixture.
  3. In 1-qt. microwave-safe bowl, stir 2 Tbs. water into gelatin; let stand, 5 min. Microwave until melted, 10–15 sec. Stir in 1 cup cream cheese mixture. Fold gelatin mixture back into remaining cream cheese mixture. Fold in whipped cream. Spread filling in molds. Cover; chill 3 hrs. Run knife around insides of molds; remove molds. Garnish cakes with berries.
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