If you’re searching for a dessert that perfectly balances rich chocolate flavors with tangy bursts of fresh fruit, these Mini Chocolate Raspberry Cheesecakes are calling your name! Each bite is a decadent treat, combining a chocolate cookie base, velvety chocolate cheesecake filling, and pop of juicy raspberries. They’re just the right size for parties, picnics, or whenever you need a little sweet pick-me-up. Plus, with their gorgeous presentation and unbelievably luscious texture, these mini cheesecakes are a guaranteed showstopper.
Ingredients You’ll Need
The ingredient list for Mini Chocolate Raspberry Cheesecakes is short and sweet, focusing on classic pantry staples that deliver maximum flavor. Every element here brings something special, from creamy richness to fruity freshness or a bit of crunch.
- Chocolate sandwich cookies: The bold chocolate base sets the tone for each cheesecake bite and adds a delightful crunch when combined with butter.
- Unsalted butter: Melted butter binds your crust together for that irresistible, melt-in-your-mouth texture.
- Cream cheese: Use full-fat, softened cream cheese for an ultra-smooth and creamy filling—room temperature works best!
- Granulated sugar: Adds the right amount of sweetness to balance the chocolate and raspberries.
- Large egg: Just one egg gives the cheesecakes structure without making them too dense.
- Vanilla extract: A splash of vanilla brings a cozy warmth and aroma to the filling.
- Sour cream: This secret ingredient brings a slight tang and helps create that creamy, dreamy cheesecake texture.
- Semi-sweet chocolate chips: Melted chocolate amps up the chocolaty goodness in every bite—let them cool before adding!
- Fresh raspberries: Choose firm, ripe raspberries that hold their shape and offer bursts of tart, fruity flavor.
- Extra raspberries and chocolate shavings: These make the perfect finishing touch for looks and flavor—don’t skip the garnish!
How to Make Mini Chocolate Raspberry Cheesecakes
Step 1: Prepare the Crusts
Start by preheating your oven to 325°F (160°C) and lining a 12-cup muffin tin with paper liners. Grab those chocolate sandwich cookies and crush them into fine crumbs using a food processor or a sturdy bag and rolling pin. Mix the crumbs with melted butter until everything looks like delicious, damp sand. Scoop this mixture evenly into each lined muffin cup and press it down firmly to form a solid, chocolatey base for your Mini Chocolate Raspberry Cheesecakes.
Step 2: Make the Cheesecake Filling
In a medium bowl, blend your softened cream cheese and granulated sugar together until completely smooth and creamy—no lumps allowed! Add your egg, vanilla extract, and sour cream, then keep beating until everything’s well mixed and glossy. At this point, gently fold in the melted and slightly cooled chocolate, which infuses every bite with a rich, sophisticated chocolate flavor. The batter should be thick and silky.
Step 3: Add the Raspberries
This is the moment when your cheesecakes truly sparkle! Gently stir in the fresh raspberries, being careful not to overmix—you want them to stay whole so you get lovely pockets of fruity goodness in each cheesecake. This simple step adds both color and a summery twist that makes the Mini Chocolate Raspberry Cheesecakes so special.
Step 4: Fill and Bake
Divide the cheesecake batter among the prepared crusts, filling each nearly to the top. Slide the muffin tin into the oven and bake for 18-20 minutes, just until the centers look set but still ever-so-slightly jiggly. This gentle baking ensures a creamy texture without cracks. Let the cheesecakes cool right in the pan for 30 minutes, then transfer them to the fridge for at least 2 hours to chill and set.
Step 5: Garnish and Serve
Once your Mini Chocolate Raspberry Cheesecakes have chilled, the fun really begins! Just before serving, top each one with extra fresh raspberries and a sprinkle of chocolate shavings. These pretty garnishes make your mini desserts pop and add an extra layer of flavor that’s simply irresistible.
How to Serve Mini Chocolate Raspberry Cheesecakes
Garnishes
The best finishing touches for Mini Chocolate Raspberry Cheesecakes are luscious, fresh raspberries and delicate chocolate shavings. If you’re feeling extra indulgent, drizzle a touch of chocolate ganache on top. The combination not only looks lovely but also enhances each bite with bright fruitiness and extra chocolate decadence.
Side Dishes
These rich little cheesecakes are amazing on their own, but you can pair them with bowls of fresh berries, a scoop of vanilla bean ice cream, or even a dollop of lightly sweetened whipped cream. For a fun afternoon tea, serve alongside espresso or berry-infused herbal tea to complement the chocolate raspberry flavors.
Creative Ways to Present
Dress up your Mini Chocolate Raspberry Cheesecakes by arranging them on a fancy cake stand or decorative platter, sprinkled with edible flowers or mint leaves for added color. For parties, pop them into cupcake wrappers that match your event’s theme, or create a dessert board with other mini treats for a striking visual centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mini Chocolate Raspberry Cheesecakes in an airtight container in the refrigerator. They’ll stay fresh for up to four days without losing their luscious texture, making them a wonderful make-ahead option for busy weeks or celebrations.
Freezing
If you’d like to plan even further ahead, these cheesecakes also freeze beautifully. Place them (ungarnished) on a baking sheet to freeze solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to two months—when you’re ready to enjoy, simply thaw overnight in the fridge and add your garnishes just before serving.
Reheating
While you don’t need to reheat Mini Chocolate Raspberry Cheesecakes—they’re best served chilled—if you find they’re a little too cold straight from the fridge, let them sit at room temperature for 10-15 minutes before serving. This brings out the richness in the chocolate and softens the texture for that perfect, creamy bite.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries in a pinch, but be sure to thaw and drain them well before folding into the batter, as excess liquid can affect the texture of your cheesecakes.
How do I know when the cheesecakes are done baking?
The cheesecakes are ready when the centers are just set and still have a slight jiggle in the middle—avoid overbaking, as this can lead to a dry texture.
Can these be made gluten-free?
Absolutely! Simply substitute gluten-free chocolate sandwich cookies for the crust, and double-check that your other ingredients are gluten-free, and you’re good to go.
Is it okay to make these ahead of a party?
Mini Chocolate Raspberry Cheesecakes are perfect for making ahead—the flavors actually develop even more in the fridge, and they’re easy to transport and serve at gatherings.
How can I get my chocolate cheesecake filling extra smooth?
Be sure to use room temperature cream cheese and melt your chocolate chips until completely smooth before adding. Taking a few extra minutes to blend the filling well pays off with a perfectly silky texture.
Final Thoughts
If you’re ready to delight your guests (and yourself!) with a memorable treat, you absolutely must try making these Mini Chocolate Raspberry Cheesecakes. Each bite is chocolatey, creamy, and laced with fresh berry bursts—what’s not to love? I can’t wait for you to taste them and maybe even make them your new favorite, too!
Print
Mini Chocolate Raspberry Cheesecakes Recipe
- Total Time: 2 hours 40 minutes (including chilling)
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Mini Chocolate Raspberry Cheesecakes that combine the richness of chocolate with the tangy sweetness of fresh raspberries. These individual-sized treats are perfect for any occasion, from casual gatherings to elegant dinner parties.
Ingredients
Cookies Crust:
- 12 chocolate sandwich cookies (such as Oreos)
- 2 tablespoons unsalted butter, melted
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
- 1/2 cup fresh raspberries
Garnish:
- Extra raspberries and chocolate shavings
Instructions
- Prepare Crust: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. Crush the cookies and mix with melted butter. Press into muffin cups.
- Make Filling: Beat cream cheese and sugar until creamy. Add egg, vanilla, sour cream, and melted chocolate. Fold in raspberries.
- Assemble and Bake: Spoon batter over crusts and bake for 18-20 minutes. Cool, then chill for 2 hours.
- Serve: Top with raspberries and chocolate shavings before serving.
Notes
- Use room temperature cream cheese for a smoother filling.
- Cheesecakes can be made a day ahead and stored in the fridge.
- For extra chocolate flavor, drizzle with chocolate ganache before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
