Chocolate Cheesecake Tart
A decadent Chocolate Cheesecake Tart is perfect when you don't want to make a big cheesecake but are looking for a fantastic dessert. A biscuit layer with a decadent chocolate cheesecake layer topped with a fluffy chocolate whipped cream and fresh raspberries.
Servings: 8 servings
Calories: 456kcal
Ingredients
- 2/3 cup semi sweet chocolate chips
- 1 cup cookie crumbs
- 4 tablespoons butter melted
- 8 oz cream cheese
- 1 large egg
- 1/3 cup granulated white sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 cup whipping cream
- 1 tablespoon cocoa powder
- 1 tablespoon granulated white sugar
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350 degrees F/180 degrees C. Grease an 8 x 4 inch tart tin with a removable bottom. Set aside.
- Melt the chocolate chips in a double boiler set over medium heat. Stir a few times while they melt. Remove from heat and set aside co cool.
- In a medium bowl combine the cookie crumbs with the melted butter. Firmly and evenly press the crumbs into the tart tin and press them up the sides making sure it's pressed in firmly.
- In the bowl of your electric mixer combine the cream cheese, sugar, vanilla, egg and two tablespoons of the cocoa powder. Mix on high speed until smooth and combined, about 2 minutes. Add the cooled melted chocolate and mix until combined, about one more minute.
- Pour the cream cheese mixture on top of the cookie crumb base. Evenly spread out with a spatula. Place the tart tin on top of a large baking tray and bake between 30 - 35 minutes. The cheesecake will be done when it's still wobbly in the centre.
- Remove from oven and place on a cooling rack. Leave to cool for about 2 hours or until completely cooled.
- Place the whipping cream in a large bowl with the remaining sugar and cocoa powder. Whip on high speed until the cream stiffens and becomes fluffy. Careful not to over mix.
- Remove the cheesecake sides and place the cake on a serving plate. Evenly spread over the chocolate whipped cream and top with fresh raspberries.
- This can be served straight away. It will keep in the fridge in an airtight container for about four days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Chocolate Cheesecake Tart
Amount Per Serving (1 serving)
Calories 456
Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 20g125%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 101mg34%
Sodium 197mg9%
Potassium 190mg5%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 29g32%
Protein 6g12%
Vitamin A 1034IU21%
Vitamin C 0.2mg0%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.