Cherry And White Chocolate Cheesecakes – a delicious recipe with graham crackers, butter, unflavored gelatin, cream cheese, sugar, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly grease a 6-cup muffin pan. Line each cup with 2 thin strips of paper parchment, crossing at the bottom.
2
Place the graham crackers in a food processor. Process until finely crushed. Add the butter. Process until combined.
3
Divide the mixture evenly among the muffin cups. Press firmly into the bottom. Refrigerate for 15 mins until firm.
4
Meanwhile, for the filling, whisk the gelatin briskly into 2 tbsp hot water in a small bowl until dissolved. Cool slightly.
5
Beat the cream cheese and sugar in a large bowl with an electric mixer until smooth. Beat in the cream, chocolate and vanilla followed by the gelatin mixture.
6
Pour the mixture evenly into the muffin pan. Top with cherries, pushing gently into the mixture. Refrigerate overnight.
677
kcal
Calories
56
g
Fat
33
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 oz graham crackers, broken, 6 tbsp (3/4 stick) butter, melted, 1 1/2 tsp unflavored gelatin, 1 pkg (8 oz) cream cheese, at room temperature, and more.
Yes, Cherry And White Chocolate Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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