Dark Chocolate Raspberry Mini Cheesecake
Ingredients:
For the crust:
- 1 ½ cups chocolate cookie crumbs (Oreos or chocolate graham crackers)
- 4 tablespoons unsalted butter, melted
For the dark chocolate cheesecake filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup dark chocolate, melted
- ¼ cup sour cream
For the raspberry swirl:
- ¾ cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the dark chocolate ganache:
- ½ cup dark chocolate, finely chopped
- ¼ cup heavy cream
For garnish:
- Fresh raspberries
- Dark chocolate shavings
Instructions:
1. Prepare the crust
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a bowl, mix chocolate cookie crumbs and melted butter.
- Press about 1 tablespoon of the mixture into each liner.
- Bake for 5 minutes, then let cool.
2. Make the raspberry swirl
- In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.
- Cook until raspberries break down, then add the cornstarch mixture.
- Stir until thickened, then strain to remove seeds. Set aside to cool.
3. Prepare the dark chocolate cheesecake filling
- In a bowl, beat cream cheese and sugar until smooth.
- Mix in vanilla extract and egg, then stir in melted dark chocolate and sour cream.
- Divide the batter evenly over the crusts.
4. Swirl the raspberry sauce
- Drop small dollops of raspberry sauce over the cheesecake batter.
- Use a toothpick to create a swirl effect.
5. Bake
- Bake for 15-18 minutes or until the centers are just set.
- Let cool completely, then refrigerate for at least 3 hours.
6. Make the ganache
- Heat heavy cream until just simmering, then pour over chopped chocolate.
- Stir until smooth, then spread over the mini cheesecakes.
7. Garnish and serve
- Top with fresh raspberries and dark chocolate shavings.
- Serve and enjoy these decadent mini cheesecakes!
Prep Time: 30 minutes | Baking Time: 18 minutes | Chilling Time: 3 hours | Total Time: 3 hours 50 minutes
Servings: 12 mini cheesecakes
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