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Mini Chocolate Raspberry Cheesecakes

Irresistible Mini Chocolate Raspberry Cheesecakes to Indulge In

Mini Chocolate Raspberry Cheesecakes are a perfect union of rich chocolate and tart raspberry, creating bite-sized perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Chocolate Graham Cracker Crumbs substitute with regular graham cracker crumbs for a classic flavor
  • 2 tablespoons Granulated Sugar can be substituted with brown sugar for a deeper flavor
  • 5 tablespoons Unsalted Butter melted; use coconut oil as a dairy-free alternative
For the Cheesecake Filling
  • 16 oz Cream Cheese for a lighter option, use Neufchâtel cheese
  • ½ cup Granulated Sugar
  • ¼ cup Unsweetened Cocoa Powder a must for these Mini Chocolate Raspberry Cheesecakes
  • 1 teaspoon Vanilla Extract consider replacing with almond extract for a twist
  • 2 large Eggs use silken tofu for an egg-free version
For the Topping
  • 1 cup Fresh Raspberries frozen raspberries can work too, just heat them to reduce water content
  • 2 tablespoons Granulated Sugar to sweeten the raspberry mixture
  • 1 tablespoon Lemon Juice enhances raspberry flavor

Equipment

  • mini cheesecake molds

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Combine the chocolate graham cracker crumbs, granulated sugar, and melted unsalted butter in a bowl, mixing until well incorporated. Press firmly into the bottoms of mini cheesecake molds. Bake for 5-7 minutes or until set.
  2. While the crusts cool, beat the softened cream cheese until smooth. Gradually add granulated sugar, cocoa powder, vanilla extract, and eggs, mixing until creamy. Ensure no lumps remain.
  3. Pour cheesecake filling over each pre-baked crust, filling almost to the top. Bake for 20 minutes; the centers should jiggle slightly when done.
  4. For the raspberry topping, combine fresh raspberries, granulated sugar, and lemon juice in a bowl. Gently mash to form a chunky sauce with some whole pieces.
  5. Once cheesecakes cool, remove from molds and spoon raspberry topping over each cheesecake. Chill in the refrigerator for at least 2 hours before serving.

Nutrition

Serving: 1cheesecakeCalories: 210kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 60mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is softened for smooth batter. Don't overbake and chill for optimal flavor.

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