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Mini Chocolate Raspberry Cheesecakes

Mini Chocolate Raspberry Cheesecakes

250kcal
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Prep 30 minutes
Cook 25 minutes
Chill Time 2 hours
Total 2 hours 55 minutes
Mini Chocolate Raspberry Cheesecakes combine creamy cheesecake and tart raspberries in a chocolatey crust, making them a delightful dessert for any occasion.
Servings 12 cheesecakes
Course Dessert

Ingredients

For the Crust
  • 1 cup Chocolate graham cracker crumbs perfect for that rich, chocolatey base
  • 2 tablespoons Granulated sugar added to sweeten the crust
  • 5 tablespoons Unsalted butter (melted) binds the crust together
For the Cheesecake Filling
  • 16 ounces Cream cheese (softened) the star of the show
  • 1/2 cup Granulated sugar balances the flavors
  • 1/4 cup Unsweetened cocoa powder intensifies the chocolate flavor
  • 1 teaspoon Vanilla extract adds warmth and depth
  • 2 large Eggs essential for binding the cheesecake
For the Raspberry Topping
  • 1 cup Fresh raspberries bursting with tartness
  • 2 tablespoons Granulated sugar sweetens the topping
  • 1 tablespoon Lemon juice adds a zesty brightness

Equipment

  • muffin tin
  • Electric mixer
  • Medium bowl
  • Small saucepan

Method

Preparation
  1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
  2. Combine the chocolate graham cracker crumbs, granulated sugar, and melted butter in a medium bowl.
  3. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup.
  4. Beat the softened cream cheese with an electric mixer until smooth and creamy.
  5. Gradually add the granulated sugar and cocoa powder to the cream cheese, mixing until smooth.
  6. Mix in the vanilla extract, and add the eggs one by one, mixing until combined.
  7. Spoon the cheesecake filling over the prepared crusts, filling each muffin cup about 3/4 full.
  8. Bake in the preheated oven for 20-25 minutes, or until the centers are set and slightly jiggly.
  9. Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  10. Chill in the refrigerator for at least 2 hours to set.
  11. For the raspberry topping, combine fresh raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat.
  12. Stir gently for about 5 minutes until slightly thickened.
  13. Remove from heat and let the raspberry mixture cool completely.
  14. Top each mini cheesecake with a spoonful of the cool raspberry sauce.
  15. Optionally, garnish with additional fresh raspberries or a light dusting of cocoa powder.

Nutrition

Serving1cheesecakeCalories250kcalCarbohydrates30gProtein4gFat15gSaturated Fat9gPolyunsaturated Fat0.5gMonounsaturated Fat2gCholesterol70mgSodium200mgPotassium120mgFiber1gSugar20gVitamin A8IUVitamin C5mgCalcium5mgIron4mg

Notes

For best results, ensure all ingredients are at room temperature before mixing. Serve with a dollop of whipped cream for added indulgence.

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