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Mini Raspberry Swirl Cheesecakes with Chocolate Crust
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Mini Raspberry Swirl Cheesecakes with Chocolate Crust

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

Equipment

  • Muffin pan
  • Small Saucepan
  • Stand Mixer or Hand Mixer

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 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 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 the sauce aside to cool.
  • Make the cheesecake filling by beating the cream cheese in a stand mixer with the paddle attachment or a 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 (¼) 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.
  • 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.