Mini Chocolate Raspberry Cheesecakes are decadent, bite-sized desserts that combine rich chocolate cheesecake with a tangy raspberry topping. These delightful treats are perfect for parties, special occasions, or simply satisfying your sweet tooth!

Ingredients

For the Crust:

• 1 cup chocolate graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter (melted)

For the Cheesecake Filling:

• 8 oz cream cheese (softened)
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 large eggs

For the Raspberry Topping:

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

Timing

Making Mini Chocolate Raspberry Cheesecakes takes about 15 minutes for preparation and 20-25 minutes for baking, plus chilling time.

Instructions

Step 1: Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
2. Mix Crust Ingredients: In a medium bowl, combine chocolate graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
3. Form Crusts: Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.

Step 2: Make the Cheesecake Filling

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
2. Add Sugar and Cocoa: Gradually add granulated sugar and cocoa powder, mixing until fully incorporated.
3. Add Vanilla and Eggs: Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition until smooth.

Step 3: Assemble and Bake

1. Fill Muffin Cups: Spoon the cheesecake filling over the prepared crusts, filling each cup about 3/4 full.
2. Bake: Bake in the preheated oven for 20-25 minutes, or until the centers are set and only slightly jiggly.
3. Cool: Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Then refrigerate for at least 2 hours to set.

Step 4: Prepare the Raspberry Topping

1. Cook Raspberries: In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Cook for about 5 minutes, stirring gently until the raspberries break down and the mixture thickens slightly.
2. Cool: Remove from heat and let the raspberry topping cool completely.

Step 5: Serve

1. Top Cheesecakes: Once the cheesecakes are chilled, remove them from the muffin tin and top each mini cheesecake with a spoonful of the raspberry mixture.
2. Garnish: Optionally, garnish with additional fresh raspberries or a dusting of cocoa powder.
3. Enjoy: Serve chilled and enjoy your delicious Mini Chocolate Raspberry Cheesecakes!

Nutritional Information

Here’s a quick overview of the nutritional content of Mini Chocolate Raspberry Cheesecakes (per cheesecake, based on 12 servings):

Nutrient	Amount per Cheesecake
Calories	210
Protein	3g
Fat	12g
Carbohydrates	25g
Fiber	1g
Sugar	10g

Tips for Customization

• Different Flavors: Substitute the raspberry topping with other fruits like strawberries or blueberries for variety.
• Add Chocolate Chips: Stir in mini chocolate chips into the cheesecake filling for extra chocolate flavor.
• Gluten-Free Option: Use gluten-free chocolate cookies for the crust to make it gluten-free.

Conclusion

Mini Chocolate Raspberry Cheesecakes are a delightful combination of rich chocolate and tart raspberry flavors, making them an irresistible dessert. Perfect for any occasion, these mini cheesecakes are sure to impress your guests and satisfy your cravings. Enjoy this delightful recipe!