These Mini Chocolate Raspberry Cheesecakes are little bite sized pieces of heaven! Sweet raspberries, and smooth chocolate on top of a delicious Oreo crust!
These Mini Chocolate Raspberry Cheesecakes are a decadent dessert that combines rich chocolate with the bright sweetness of raspberries in a perfectly portioned treat. Each mini cheesecake starts with a chocolate cookie crust, topped with a smooth and creamy chocolate cheesecake filling, then finished with a dollop of homemade chocolate whipped cream and fresh chocolate shavings.
For more mini cheesecake recipes you have to check out my Mini Lemon Cheesecakes, Mini Cheesecakes, and Mini Eggnog Cheesecakes.
Table of Contents
Why We Love This Chocolate Cheesecake
- The recipe is simple, using ingredients that are easy to find.
- Perfect for chocolate lovers who enjoy a fruity twist.
- Bite-sized portions make them easy to serve and enjoy at any event.
Recipe Ingredients
Raspberry Swirl – Fresh raspberries, sugar, and water combine for a homemade swirl. You can also use store-bought raspberry coulis for a quicker option.
Chocolate Sandwich Cookies – Oreos or similar cookies, like Trader Joe’s Jo Jos, make the perfect base to these mini chocolate cheesecakes.
Cream Cheese – Full-fat cream cheese at room temperature is key for a smooth, creamy filling. Let it soften for about 2 hours before using.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Chocolate Ganache – For added richness, top the cheesecakes with ganache once cooled, before adding whipped cream. Use dark chocolate, like Ghirardelli or any good baker’s chocolate, with 60% to 70% cocoa for the best flavor.
Fruit Swaps – Use strawberries or blackberries in place of raspberries for the swirl and garnish if raspberries are out of season or unavailable.
How to Make Mini Chocolate Raspberry Cheesecakes
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a mini cheesecake pan with baking spray. Set aside.
Step 2: In the bowl of a food processor, grind all ingredients for the crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove the mixture and pour melted butter over. Mix until crumbs are wet. Press into the bottom of each hole. Place in the oven and bake for 10 minutes.
To Prepare the Raspberry Swirl
Step 1: Combine all ingredients in a medium-sized 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.
To Prepare the Filling
Step 1: Beat together cream cheese, sugar, and cocoa until smooth. Add vanilla, heavy cream, and egg. Mix until combined.
Step 2: 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 cheesecake batter. Place in the oven and bake for 20 minutes. Remove from the oven and cool in the pan for 20 minutes before removing cheesecakes (yes, your cheesecakes will sink a little; this is normal).
Step 3: Remove cheesecakes from the pan using the bottom of a wooden spoon. Using a butter knife, remove the metal bottoms and place the cheesecakes in an airtight container. Refrigerate for 2 hours before serving.
For Whipped Cream
Step 1: While the 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 the refrigerator until cheesecakes are ready to be served.
Assemble your Raspberry Cheesecake Bites
Step 1: To assemble, top with a swirl of whipped cream and a pinch of chocolate shavings. Enjoy!
Expert Tips
Use a Water Bath – Baking the cheesecakes in a water bath helps regulate the temperature and prevents cracks. Wrap the bottom of the cheesecake pan in foil and place it in a larger pan with about 1 inch of hot water.
Crush Cookies with a Rolling Pin – If you don’t have a food processor, place the cookies in a resealable plastic bag and crush them using a rolling pin. This method creates fine crumbs perfect for the crust.
FAQs
The cheesecake is done when the edges are set, but the center still has a slight jiggle. Lightly tap the pan to check—if only the center wiggles like Jello, it’s ready.
Yes, you can use a muffin tin with liners as an alternative. Be sure to adjust the baking time slightly, checking for doneness at 15 minutes.
Storage Information
STORE these Raspberry Cheesecake Bites in an airtight container in the refrigerator for up to 3 days. To FREEZE, wrap them individually in plastic wrap and then in foil, placing them in an airtight container for up to a month.
To REHEAT, thaw them in the refrigerator overnight. Serve cold or at room temperature, as reheating in the microwave may affect the texture.
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Ingredients
- 1 (8) oz package Original Philadelphia Cream Cheese - room temperature
- 1/4 cup + 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
Raspberry Swirl
- 1/4 cup water
- 2 Tbsp sugar
- 1 cup raspberries
Crust
- 14 Oreo cookies halves - (or 7 cookies with the filling removed)
- 1 1/2 Tbsp butter - melted
- 1 tsp sugar
- pinch of sugar
Chocolate Whipped Cream
- 1 cup heavy cream
- 4 tsp confectioners sugar
- 2 tsp unsweetened cocoa powder
- pinch of salt
- chocolate shavings for garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a mini cheesecake pan with baking spray. Set aside.
- In the bowl of a food processor, grind all ingredients for the crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove the mixture and pour melted butter over. Mix until crumbs are wet. Press into the bottom of each hole. Place in the oven and bake for 10 minutes.
To Prepare the Raspberry Swirl
- Combine all ingredients in a medium-sized 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.
To Prepare the Filling
- Beat together cream cheese, sugar, and cocoa until smooth. Add vanilla, heavy cream, and egg. Mix until combined.
- 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 cheesecake batter. Place in the oven and bake for 20 minutes. Remove from the oven and cool in the pan for 20 minutes before removing cheesecakes (yes, your cheesecakes will sink a little; this is normal).
- Remove cheesecakes from the pan using the bottom of a wooden spoon. Using a butter knife, remove the metal bottoms and place the cheesecakes in an airtight container. Refrigerate for 2 hours before serving.
For Whipped Cream
- While the 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 the refrigerator until cheesecakes are ready to be served.
Assemble your Raspberry Cheesecake Bites
- To assemble, top with a swirl of whipped cream and a pinch of chocolate shavings. Enjoy!
The chocolate base is rich, and the raspberry keeps it from feeling like too much after a few bites.
These were amazing. I used lined muffin tins, and came out perfectly. Thank you!
I love the picture of the cheesecakes and really want to make it but not as mini cakes. if i made it in a normal 7 inch round pan, how long should i bake it for?
Hi, Im wanting to give these ago for my husbands birthday party that’s coming up , I was wondering how long could these be stored for or rather how many days ahead do you think I could prepare these as Im looking to make allot of different finger food so really need to have things prepared and ready early. Thanks in advance 🙂
Probably 3 days or so… just be sure to let them cool uncovered in the refrigerator for the first hour or so, that way you don’t get moisture in your container 🙂