Description
Mini cheesecakes with rich dark chocolate filling, fudgy crust, and a glossy raspberry topping.
Ingredients
Scale
- 8 oz Cream cheese
- 4 oz Dark chocolate
- 1 cup Raspberries
- 1 cup Chocolate cookie crumbs
- 4 tbsp Butter
- 1/2 cup Sugar
- 1 Egg
- 1 tsp Vanilla extract
- Pinch of salt
- Optional: 1 tbsp lemon juice for brightness
Instructions
- Mix chocolate cookie crumbs with melted butter, then press into a greased muffin tin to form crusts.
- Melt dark chocolate and let cool slightly.
- Beat cream cheese, sugar, egg, vanilla, and salt until smooth; fold in melted chocolate.
- Spoon the cheesecake batter over each crust and bake 14–16 minutes until set at edges but jiggly in the center.
- Cool completely, then chill 1–2 hours for firmness.
- Heat raspberries with a little sugar to create a thick glossy topping; cool.
- Spoon raspberry topping over each bite before serving.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Adjust the sugar in the raspberry topping based on the tartness of the raspberries.
- For a brighter flavor, add lemon juice to the raspberry topping.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg