Mini Raspberry Swirl Cheesecakes with Chocolate Crust
We were invited to a friend’s house for dinner and I was asked to bring a dessert. I decided on these mini raspberry swirl cheesecakes with chocolate crust. I loved that they were quick and easy to make on a busy weeknight. The combination of raspberries with chocolate paired so nicely together with the creamy cheesecake. I served them with fresh raspberries and homemade raspberry sauce on the side so everyone could add as much as they wanted. The mini cheesecakes were a big hit with everyone – kids and adults included.
How to Make a Mini Raspberry Swirl Cheesecakes with Chocolate Crust
Preheat oven to 325 degrees. Line a muffin pan with paper liners.
Make the chocolate crusts by combining the crushed chocolate graham cracker crumbs, melted butter, and sugar in a small bowl. Mix well until well combined and the texture of wet sand. Divide the crust evenly into the bottom of the lined muffin tin. Press the crumbs down firmly with the bottom of a glass.
Place into the oven and bake for 5-6 minutes. Remove from the oven and let it cool completely.
Make the raspberry sauce while the chocolate crusts are baking by combining the raspberries, sugar, and water together in a small saucepan over medium heat. Cook, stirring often, for 4-5 minutes, or until the raspberries are broken down. Taste and add more sugar if needed. Pour through a fine sieve to remove the seeds. Set sauce aside to cool.
Make the cheesecake filling, beat the cream cheese in a stand mixer with the paddle attachment. Add in the sour cream, sugar, eggs, and vanilla. Mix until well combined, making sure to scrape the sides of the bowl. Spoon the cheesecake mixture evenly into the cooled muffin tin.
Add three (1/4) teaspoon drops to the top of each cheesecake then gently swirl with a wooden skewer to get a marble design.
Place in the oven and bake for 20-22 minutes, or until the cheesecakes are set. They will still jiggle a bit. Do not overcook them. If they start to crack they are getting overcooked.
Allow them to cool in the muffin tin completely. Place in the refrigerator to chill. Serve with fresh raspberries and raspberry sauce on the side. Enjoy.
Equipment
Ingredients
Chocolate Crust:
- 1 cup of chocolate graham crackers, crushed into crumbs
- 4 tbsp butter, melted
- 2 tbsp sugar
Raspberry Sauce:
- 12 oz. fresh raspberries
- 2-3 tbsp sugar, to taste
- 2 tbsp water
Cheesecake:
- 16 oz cream cheese, softened to room temperature
- ½ cup sour cream
- ¼ cup sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325 degrees. Line a muffin pan with paper liners.
- Make the chocolate crusts by combining the crushed chocolate graham cracker crumbs, melted butter, and sugar in a small bowl.
- Mix well with until well combined and the texture of wet sand.
- Divide the crust evenly into the bottom of the lined muffin tin.
- Press the crumbs down firmly with the bottom of a glass.
- Place into the oven and bake for 5-6 minutes.
- Remove from the oven and let it cool completely.
- Make the raspberry sauce while the chocolate crusts are baking by combining the raspberries, sugar, and water together in a small saucepan over medium heat.
- Cook, stirring often, for 3-4 minutes, or until the raspberries are broken down.
- Taste and add more sugar if needed.
- Pour through a fine sieve to remove the seeds. Set sauce aside to cool.
- Make the cheesecake filling by beating the cream cheese in a stand mixer with the paddle attachment or hand mixer.
- Add in the sour cream, sugar, eggs, and vanilla.
- Mix until well combined, making sure to scrape the sides of the bowl.
- Spoon the cheesecake mixture evenly into the cooled muffin tin.
- Add three (1/4) teaspoon drops to the top of each cheesecake then gently swirl with a wooden skewer to get a marble design.
- Place in the oven and bake for 20-22 minutes, or until the cheesecakes are set.
- They will still jiggle a bit. Do not overcook them. If they start to crack they are getting overcooked.
- Allow them to cool in the muffin tin completely.
- Place in the refrigerator to chill along with the remaining raspberry sauce until ready to serve.
- Serve with fresh raspberries and raspberry sauce on the side. Enjoy.
These mini cheesecakes look stunning!
This sounds delicious but sadly berries and my body tend to disagree so I do not eat them much as I love them. Have a fab weekend, Diane
These look so good Pam
Cheesecake is my favorite dessert. Your recipe is awesome.
These are such cute little treats! Fancy without too much effort.
what a perfect treat to bring to a friendly dinner–they’re elegant but familiar! delicious, pam!