Mini Chocolate Raspberry Cheesecakes

It’s almost been a week since my last post! Somehow I’ve managed to get a bit off track. I blame it on the holiday and the fact that I’ve been a bit under the weather. Today I’m writing this from the comfort of my bed. I refuse to get out of it any sooner than I have to… which means I’ve got about another hour or so before I have to drag myself out and get ready for work. Sigh. Anyway, as you can probably tell,ย I’m slightly obsessed with my mini cheesecake pan. Admitting it is the first step, right? I would use it on a weekly basis if I could! So when Stephen asked me to make him a chocolate raspberry cheesecake, I knew exactly what to do. I scaled down a full-size cheesecake recipe and added a few extra ingredients. They became moist little bites of creamy goodness with beautiful swirls of raspberry sauce in them. Oh, and since I didn’t want to be wasteful, I sunk a whole raspberry into the center of each- a nice little surprise!

Mini Chocolate Raspberry Cheesecakes
1 package (8 oz) Original Philadelphia Cream Cheese, room temperature

1/4 c. + 2 tbsp. sugar

3 tbsp. unsweetened cocoa powder
1 egg
2 tsp. heavy cream
1/4 tsp. vanilla bean paste
12 raspberries, rinsed and dried

For the raspberry swirl:
1/4 c. water
2 tbsp. sugar
1 c. raspberries
For the crust:
14 Oreo cookie halves (or 7 cookies with the filling removed)
1ยฝ tbsp. melted butter
1 tsp. sugar
Pinch of salt

For the chocolate whipped cream:
1 c. heavy cream
4 tsp. confectioners sugar
2 tsp. unsweetened cocoa powder
Pinch of salt

Chocolate shavings for garnish

1. Preheat oven to 350 degrees. Lightly grease a mini cheesecake pan with baking spray. Set aside.
2. In the bowl of a food processor, grind all ingredients for crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove mixture and pour melted butter over. Mix until crumbs are wet. Press into the bottom of each hole. Place in oven and bake for 10 minutes.

3. To prepare the raspberry swirl, combine all ingredients in a medium size saucepan over medium heat. Reduce raspberries until they form a thick syrup. Remove and pour through a mesh sieve. Discard any seeds. Set the sauce aside.
4. To prepare the filling, beat together cream cheese, sugar and cocoa until smooth. Add vanilla, heavy cream and egg. Mix until just combined.
5. Pour filling over each crust, dividing evenly. Add a dollop of raspberry sauce to each and swirl using a toothpick. Place a raspberry in the center of each, making sure it is covered by the batter. Place in oven and bake for 20 minutes. Remove from oven and cool in pan for 20 minutes before removing cheesecakes (yes your cheesecakes will sink a little, this is normal).
6. Remove cheesecakes from pan using the bottom of a wooden spoon. Using a butter knife, remove metal bottoms and place cheesecakes in an airtight container. Refrigerate for 2 hours before serving.
7. While cheesecakes are cooling, prepare whipped cream by fitting a chilled mixing bowl into your stand mixer. Add heavy cream, sugar, salt, and cocoa. Using the whisk attachment beat on high for 2-3 minutes until stiff peaks begin to form. Return to refrigerator until cheesecakes are ready to be served.
8. To assemble top with a swirl of whipped cream and a pinch of chocolate shavings. Enjoy!
Adapted from Driscolls Decadent Chocolate Raspberry Cheesecake | Makes 12 mini cheesecakes using the Chicago Metallic Mini Cheesecake Pan