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MINI CHOCOALTE TOPPED RASPBERRY CHEESECAKES ON A SERVING PLATE
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Mini Chocolate Topped Cheesecakes with Raspberries

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 under two hours. 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.
Prep Time20 minutes
Cook Time15 minutes
Chill Time1 hour
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: North American
Keyword: cheesecake, chocolate
Servings: 12 cheesecakes
Calories: 213kcal
Author: Julia Pinney

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
US Customary - Metric

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.

Nutrition Facts
Mini Chocolate Topped Cheesecakes with Raspberries
Amount Per Serving (1 mini cheesecake)
Calories 213 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 45mg15%
Sodium 150mg7%
Potassium 80mg2%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 9g10%
Protein 3g6%
Vitamin A 392IU8%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.