These White Chocolate Mini Dessert Cups are perfect for serving individual cup desserts made in disposable plastic cups. These mini desserts incorporate raspberries, a white chocolate ganache and cream cheese.
This mini dessert cups recipe can be topped with shaved white chocolate for the perfect mini white chocolate dessert cups. A soft and moist chocolate cake is used layered in a cream cheese whipped cream, white chocolate ganache topped over fresh or frozen raspberries.
Jump to:
The best part about this mini dessert cups recipes is that you can make different little dessert cup flavors using one sheet pan vanilla cake recipe and serve them in disposable plastic dessert cups.
For other recipe combinations see Cookies and Cream Mini Cups, Birthday Cake Mini Dessert Cups, or Mini Tiramisu Dessert Cups.
This recipe for mini white chocolate and raspberry cups was inspired by the holidays. Choosing a dessert that everyone likes can be stressful and challenging. You can create variety by using one sheet pan vanilla cake and use one flavor or alternate flavors so that your guests have options.
Serving Sizes for Mini Dessert Cups
This recipe makes 11 3-layer white chocolate raspberry mini dessert cups served in 8 oz cups. If you are making these mini desserts to serve after dinner, 8 oz dessert cups may be too filling.
If you want to reduce the size or if you need to have more servings, you can assemble the mini desserts using 2-layers in 4 oz espresso cups which will yield 16 mini desserts.
Also if you need more servings, you can also double the receive to make twice as much.
You can also make this absolutely delicious Amazing White Chocolate Raspberry Cake or this Incredibly Moist and Delicious Carrot Cake.
If you are looking for an easy cake to make that will wow your guests, try this Strawberry Dream Sfoglia Cake made with store bought puff pastry or these easy Nutella Turnovers.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Get this Free Meal Planner Journal template that you can print or import in to Goodnotes or Noteability.
Ingredients for Cookies and Cream Cups
This recipe for individual dessert cups uses the following ingredients:
- Frozen Raspberries
- White Chocolate
- Milk
- Oil
- Eggs
- Vanilla Extract
- Flour
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Unsalted Butter
- Heavy Whipping Cream
- Cream Cheese
- Powdered Sugar
See recipe card for quantities.
Instructions on How to Make White Chocolate Raspberry Mini Cups
Making the Whipped Cream Cheese Frosting
In the bowl of a stand mixer, mix the cream cheese and powdered sugar until light and fluffy.
Add the heavy cream slowly down the side of the bowl. Scrape the bowl. Mix on medium high until stiff peaks form and fluffy. Do not over mix.
Store in the refrigerator until you are ready to assemble the mini desserts. (must be used same day as when you are assembling the desserts).
Making the Cake
This cake can be made in advance and frozen until you are ready to use it.
Prepare a baking sheet with parchment paper.
Mix the 4 oz of milk, vanilla extract and oil and set aside. Mix 6 oz of milk with room temperature eggs and set aside.
Combine the flour, sugar, baking powder, baking soda and salt in the mixing bowl of a stand mixer.
Add butter. Slowly add the milk and oil mixture.
Pour your batter onto a baking sheet lined with parchment paper and use a spatula to spread the batter to the edges.
Bake at 350 F for 20 minutes. Let cool completely before assembling the mini desserts.
Making the White Chocolate Ganache
To make the white chocolate ganache you will want to mix 1 part cream to 2 parts chocolate. You can warm up cream to boiling point and then pour over chocolate, stir until the chocolate dissolves.
If it doesn't dissolve fully, you can microwave for 20 seconds at a time until the chocolate is fully dissolved.
If it is to runny, let it sit until it solidifies a little for a creamy texture. You can also place in the freezer for 10 minutes to cool and solidify slightly.
Mini Dessert Prep and Assembly
Once you have the whipped cream cheese and cream frosting and the chocolate ganache, it's time to assemble the mini desserts.
Cut circular cake disks, using a cup or a round cookie cutter. You should yield at least 20 round disks on one cake pan. You can also use the remnant pieces when assembling your desserts in a cup.
Start by placing a cake disk in the bottom of a cup. Use a spoon to drizzle raspberries and the liquid on the cake, then top it with white chocolate ganache and then the whipped cream and cream cheese frosting.
Repeat these steps and top of your mini dessert with shaved white chocolate. Place them in a cake pan for easy transport to the fridge.
Keep refrigerated until you are ready to serve.
Top tip
Before making your whipped cream cheese frosting, place your mixing bowl and attachment in the freezer. Leave it in the freezer for 5 minutes.
Make sure that the cake has cooled to room temperature before you start assembling the mini desserts. You can also make the cake ahead of time and freeze until you are ready to use it.
Hint: If you have forgotten to remove your eggs from the refrigerator, you can bring them to room temperature by placing them in warm water for 5 minutes.
Substitutions and Varitions
This mini dessert idea is great because you can make so many variations with just one cake sheet.
- Cookies and Cream Cups - substitute the raspberries and white chocolate for chocolate sandwich cookies
- Birthday Cake Mini Dessert Cups - substitute the raspberries and white chocolate for sprinkles and candy covered chocolate
- Tiramisu Mini Dessert Cups - substitute the raspberries and white chocolate for coffee and coffee liquor (like Kahlua)
- Lemon Curd Mini Dessert Cups - substitute coffee/liquor for lemon curd/custard
- Apple Crisp Mini Dessert Cups - substitute coffee/liquor for apple crisp/cobbler
- Gluten Free - use gluten free flour to make your cake gluten free.
If you have another idea or combination, try it out! Let me know in the comments how it turns out.
Equipment
Equipment has a big impact on how a recipe turns out. For this recipe you will need a stand mixer or a hand mixer. Measuring spoons and cups will also come in handy. You will also need small bowls to hold ingredients when assembling the mini Dessert Cups and disposable cups for serving.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Get this Free Meal Planner Journal template that you can print or import in to Goodnotes or Noteability.
Storage
As you assemble the mini dessert cups place them in an 8" round cake pan for easy transport from the counter to the fridge. These mini desserts can be stored in the refrigerator for 3 to 4 days.
It's not recommended that you leave these desserts out for more than one hour as they use whipped cream which can spoil very quickly.
I've never frozen these mini desserts and can't recommend doing so.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
Other Dessert Recipes
PIN It Here
Recipe Details
White chocolate Raspberry Mini Desserts
Ingredients
Flavor Ingredients
- 1 ½ cup frozen raspberries
- ⅔ cups white chocolate
- ⅓ cups heavy cream to use with white chocolate
- 250 grams cream cheese
- ½ cup powdered sugar
- 1 cup heavy cream for cream cheese frosting
Cake Ingredients
- 1 ½ cups of milk separated ½ cup and ¾ cups
- ⅓ cup of Canola Oil
- 3 Eggs
- 1 tablespoon Vanilla Extract
- 2 cups Flour
- ½ cups unsweetened cocoa
- 1 ½ cups Sugar
Instructions
Whipped Cream and Cream Cheese Frosting
- In the bowl of a stand mixer, mix the cream cheese and powdered sugar until light and fluffy.
- Add the heavy cream slowly down the side of the bowl.
- Scrape the bowl.
- Mix on medium high until stiff and fluffy. Do not over mix. Place in the refrigerator until you are ready to assemble the mini desserts.
White Chocolate Ganache
- Warm up cream to boiling point and pour over white chocolate (that you have placed in a bowl)
- Stir until the chocolate is dissolved. If it does not dissolve place the bowl in the microwave for 20 seconds at a time until fully dissolved.
- Allow to cool.
- If it is too runny, let it sit until it solidifies a little for a creamy texture. You can also place in the freezer for 10 minutes to cool and solidify slightly.
Cake
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper.
- Mix the 4 oz of milk, vanilla extract and oil and set aside.
- Mix 6 oz of milk with room temperature eggs and set aside.
- Combine the flour, sugar, baking powder, baking soda and salt in the mixing bowl of a stand mixer.
- Turn on Mixer and add butter until fully incorporated.
- Slowly add the milk and oil mixture. Scrape down the bowl occasionally.
- Pour onto a baking sheet lined with parchment paper and use a spatula to spread the batter to the edges.
- Bake for 20 minutes or until a toothpick inserted into the cake comes out dry.
Assembly
- Cut circular cake disks, using a cup or a round cookie cutter. You should yield at least 20 round disks on one cake pan. You can also use the remnant pieces when assembling your desserts in a cup.
- Start by placing a cake disk in the bottom of a cup. Top with raspberries (including liquid), then add chocolate ganache and whipped cream cheese frosting on top.
- Repeat these step 3 until you have created 2 or 3 layers.
- Top your mini dessert with white chocolate shavings.
- Keep refrigerated until you are ready to serve.
Kristen says
You didn't list the ingredients for the cream cheese frosting. What are the proportions of cream cheese and powdered sugar?
AmyG says
Hi Kristen,
For the Whipped Cream and Cream Cheese Frosting use 250g of cream cheese + 1/2 cup of powdered sugar + 1 cup heavy cream (35%)
thanks for catching. I'll update the post shortly.
Happy New Year!