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Mini Raspberry Swirl Cheesecakes with Chocolate Crust

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.

Mini Raspberry Swirl Cheesecakes with Chocolate Crust

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.

Mini Raspberry Swirl Cheesecakes with Chocolate Crust

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.

Mini Raspberry Swirl Cheesecakes with Chocolate Crust

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.

 

Mini Raspberry Swirl Cheesecakes with Chocolate Crust

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Servings: 12
Author: Pam - For the Love of Cooking

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
    , 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 along with the remaining raspberry sauce until ready to serve.
  • Serve with fresh raspberries and raspberry sauce on the side. Enjoy.
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