Mini Chocolate Raspberry Cheesecakes Recipe

5 from 1 vote

Mini Chocolate Raspberry Cheesecakes Recipe

These Mini Chocolate Raspberry Cheesecakes are easy to make, look amazing and have a rich, chocolate, raspberry taste you will love!

Prep Time20

Cook Time30

Rest and Chill2 20

Course: Cakes & Cheesecakes, Dessert

Cuisine: American

Servings: mini cheesecakes

Calories: 254kcal

Author: Andrea

Equipment

Mini Cheesecake Pan

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. Lightly grease a mini cheesecake pan with baking spray. Set aside.
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.
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.
To prepare the filling, beat together cream cheese, sugar and cocoa until smooth. Add vanilla, heavy cream and egg. Mix until just 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 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).
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.
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.
To assemble top with a swirl of whipped cream and a pinch of chocolate shavings. Enjoy!

Notes

-Makes 12 mini cheesecakes using the Chicago Metallic Mini Cheesecake Pan-

Nutrition