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Rasberry chocolat mini cheesecakes


Raspberry Chocolate Mini Cheesecakes Recipe

Ingredients:

For the Crust:

  • 1 cup chocolate cookie crumbs (Oreo crumbs work great, with filling removed)
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted
  • For the Cheesecake Filling:
  • 16 oz (2 blocks) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup semi-sweet chocolate, melted and slightly cooled
  • 1/2 cup fresh raspberries (plus extra for garnish)
  • For the Raspberry Topping:
  • 1/2 cup raspberry jam or raspberry puree (see notes for homemade option)

Optional: Fresh raspberries and chocolate shavings for garnish

Instructions:

1. Prepare the Crust:

  1. Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
  2. In a bowl, mix the chocolate cookie crumbs, sugar, and melted butter until combined.
  3. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Use a small glass or spoon to pack it down firmly.
  4. Bake the crusts for 5 minutes, then remove from the oven and let cool.

2. Make the Cheesecake Filling:

  1. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
  2. Add the sour cream and vanilla extract. Mix until well combined.
  3. Beat in the eggs one at a time, mixing just until incorporated (don’t overmix).
  4. Gently fold in the melted chocolate until fully combined.
  5. Fold in the fresh raspberries, being careful not to crush them too much.
  6. Spoon the filling over the cooled crusts, filling each liner about 3/4 full.

3. Bake the Cheesecakes:

  1. Bake for 18-20 minutes, or until the edges are set but the centers are slightly jiggly.
  2. Let the cheesecakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  3. Chill in the refrigerator for at least 2 hours (or overnight) to set.

4. Add the Raspberry Topping:

  1. Once chilled, top each mini cheesecake with a spoonful of raspberry jam or puree.
  2. Garnish with fresh raspberries and chocolate shavings if desired.


Tips:

  1. For a homemade raspberry puree, blend 1 cup fresh or frozen raspberries with 2 tbsp sugar and 1 tbsp water. Strain to remove seeds, then simmer until thickened.
  2. Use white chocolate instead of semi-sweet for a sweeter, creamier flavor.
  3. Store leftovers in an airtight container in the fridge for up to 3 days.
  4. Enjoy these rich, creamy, and fruity mini cheesecakes!