If you love cheesecakes, you need to make these Mini Chocolate Topped Raspberry Cheesecake. What’s great about mini cheesecakes is they take no time to bake and the complete cooling time is just an hour. These are made with an easy cookie base and creamy baked filling and topped with melted dark chocolate and a few fresh raspberries. A perfect make ahead dessert for holidays, parties or just for after dinner.
Mini seems to be my theme this past week. First with the Mini Apple Pies and now these. These came as an inspiration in the wee hours of the morning. Some friends were coming over for a bite to eat and I didn’t think I had enough dessert. I love cheesecake, but just didn’t have time time to make a big Cheesecake.
Then I thought, “mini”. Well, if you are in desperate need of cheesecake but don’t what the whole shebang, these might be just up your alley. Super easy to make and can be put in the fridge until needed.
What’s Great About Mini Cheesecakes
- They are quick and easy to put together and use minimal ingredients
- The baking time is just 15 minutes
- These cakes will cool in just one hour.
- You can make and serve these cheesecakes within an hour of making them, which makes them a great last minute dessert.
Tips For Making The milk Chocolate Topped Raspberry Cheesecake
- You can use any kind of biscuits of the base of this cheesecake. I used graham wafers but you could use vanilla or chocolate cookies crumbs. It’s up to personal preference.
- I used dark chocolate for the topping, but you can use milk or even white if you like to.
- Again, I used fresh raspberries, but any kind of berries would work for these little cheesecakes.
Here’s Some More Mini Cheesecakes You’ll Love
Mini Chocolate Topped Cheesecakes with Raspberries
Ingredients
- 8 oz cream cheese
- 1 Cup graham wafers crumbled
- 4-5 tablespoon butter melted
- 1 Egg
- 1 Teaspoon vanilla
- 1/3 Cup sugar
- 2 oz dark chocolate melted
- Fresh raspberries for garnish
Instructions
- Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners and set aside.
- In a medium sized bowl combine the graham waffers with the butter. Equally divide the biscuit crumbs between the 12 muffin tins. Press firmly into each tin.
- In the bowl of your electric mixer, mix the cream cheese on high speed until smooth. Add the sugar, vanilla and egg. Continue to mix until smooth. Evenly pour into the muffin tins. Bake for about 12-15 minutes or until they are set in the middle. Remove from oven and let cool on a wire rack. Remove from the tins and transfer to the fridge to set completely.
- Remove after about an hour and remove the paper liners.
- In a double boiler melt the chocolate. Top each mini cheesecake with raspberries. Using a whisk, drizzle the hot melted chocolate over the cheesecake. Can now be covered and refrigerated until ready to serve or serve straight away.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
