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Dessert Recipes

Berry White Chocolate Cheesecake Minis Recipe Is a Creamy + Dreamy Summer Treat

These luscious little desserts are topped with fresh fruit and served on an easy graham cracker crust

Cheesecake and chocolate make a dynamic duo, and this sweet and delicious recipe brings the two iconic ingredients together to create a spectacular dessert that’s the perfect ending to your next summer gathering. In this cool and refreshing Berry White Chocolate Cheesecake Minis recipe, we combine white chocolate with cream cheese and whipped cream to create a rich and indulgent, yet light-as-air cheesecake.

Rather than making one big cake, however, we thought it would be fun to let every guest have their own individual dessert. Hence the cheesecake minis! With a quick and easy graham cracker crust, and summer-fresh berries for the finishing touch, this dessert is as elegant as it is simple. And it’s easy on the host — no cutting slices and doling them out. Everyone literally gets to have their own cake, and eat it too!

Expecting a big crowd? Just double the recipe for twice as much deliciousness!


6 serving

Total Time

Prep Time


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


• 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.

• 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. 


• 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.


  • Calories: 750 kcal
  • Fat: 60 gram
  • Saturated Fat: 36 gram
  • Protein: 9 gram
  • Carbohydrate: 44 gram
  • Fiber: 1 gram
  • Cholesterol: 160 mg
  • Sugar: 32 gram
  • Sodium: 440 mg
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