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Mini Raspberry Swirl Cheesecakes with Chocolate Crust

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
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
  • 1/2 cup sour cream
  • 1/4 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 scrap 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 over cook them. If they start to crack they are getting over cooked.
  • 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.