White Chocolate Blackberry Cheesecake Bites

White Chocolate Blackberry Cheesecake Bites
Hello readers! Welcome to my second post – cheesecake bites! These white chocolate blackberry cheesecake bites are gluten free and absolutely scrumptious. Granted, there’s no beer and I know that’s supposed to be the theme here but it didn’t work for this one. I have a friend that can only eat gluten free and well – beer isn’t (or at least most of it isn’t) and I don’t know if it goes too well with cheesecake yet – any ideas for future beer cheesecakes???
To make up for not having beer, I’m sharing this delicate cheesecake recipe with white chocolate and a blackberry jam swirl. The crust is made with gluten free graham crackers and I substituted the flour for corn starch to make sure everything was gluten free. I’ve never modified a recipe to be GF but this was really easy and I don’t see any difference in the end result from the last time I made this cheesecake. If you don’t want gluten free, I’ve made the notes in the recipe to show where changes can be made.

Since its summer, I wanted some fresh flavors to balance the richness of the cheesecake so I used white chocolate and blackberry with a hint of lemon. The result is a balanced cheesecake bite with a good portion of white chocolate cheesecake, a bit of blackberry topping and an essence of lemon. Feel free to leave out the lemon and everything will still taste great – I just love to add some tang! Also, raspberry works well in this instead of blackberry!

Nothing about this recipe is too complex, I made little bites for sharing so there was no spring form pan and water bath to deal with! Try, share and let me know how it goes!

The baked cheesecake cooling before being sliced and decorated! 
Time to get baking! Test this recipe, then recommend your ideas for a beer cheesecake in the comments!

Recipe (makes 36 small bites)

Adapted from Susi’s Kochen Und Backen Adventures & Handle the Heat, links below

Time: 5 hours (40 min prep, 50 min baking, 3 hours freezing, 30 min cutting and decorating)


For the Crust

7.5 oz graham crackers, gluten free or regular
1 stick unsalted butter, melted 

For the Cheesecake

2 – 8 oz packages cream cheese, at room temperature
1/2 cup granulated sugar
3.5 oz white chocolate melted
1/2 tsp lemon zest
1 tsp lemon juice
2 eggs, at room temperature
1/2 tbsp cornstarch (or 1 tbsp flour if you aren’t making GF)
1/4 cup sour cream
1/2 tsp salt
3/4 tsp vanilla
3 tbsp blackberry jam, heated to remove clumps & strained to remove seeds 

Topping (optional)

2 oz white chocolate, melted


  1. Preheat the oven to 350 F.
  2. Line 8 in. x 8 in. pan with foil and grease with butter or cooking spray.
  3. Put the graham crackers into a food processor or blender and pulse until very fine. Mix with melted butter and press evenly into the bottom of the lined and greased 8 x 8 pan.
  4. Bake in 350 degree oven for 10 min until golden and set. Reduce the oven temperature to 325 F.
  5.  In the bowl of a stand or hand mixer, combine the cream cheese and sugar on low. Once smooth, beat on medium speed until well combined and fluffy. Approximately 3 minutes.
  6. Scrape down the sides of the bowl and add the melted chocolate, lemon juice and zest, eggs, sour cream, corn starch, salt, and vanilla. Beat on low until all ingredients are incorporated and the batter is smooth. Pour over prepared crust.
  7. Use a spoon to place small dollops of jam around the cheesecake, but not too near the crust (you don’t want the sugar in the jam to burn). Once all the jam is on the cheesecake take a knife or toothpick and gently swirl the jam into the cheesecake.
  8.  Place the cheesecake in the preheated oven and bake for 35-40 minutes until the center is just wobbly and the outer portion is set.
  9. Let cool on a wire rack. Once cooled, place cheesecake in freezer for approximately 3 hours to chill.
  10. Slice into 6 rows in one direction and then 6 columns in the other to create 36 small bites (feel free to make larger squares as well!).
  11. Put back in the fridge while you melt the remaining white chocolate and put into a pastry or plastic bag for piping.
  12. Pipe the white chocolate in a decorative pattern, or squiggly lines over the bites and refrigerate to set.
Voila! Cheesecake bits are done! Share with your friends and those that are gluten free (especially) will thank you!

white chocolate blackberry cheesecake bites


Susi’s Kochen Und Backen Adventures:


Handle the Heat: