Mini Raspberry Chocolate Cheesecakes (Print Version)
Mini cheesecakes with chocolate cookie crust and fresh raspberry filling, topped with optional raspberry coulis and fresh berries.
# Ingredients:
→ Crust
01 -
1 1/2 cups crushed chocolate cookies
02 -
1/4 cup unsalted butter, melted
→ Cheesecake Filling
03 -
16 ounces cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
07 -
1 cup fresh raspberries, plus extra for garnish
→ Optional Raspberry Coulis
08 -
1 cup fresh raspberries
09 -
1/4 cup granulated sugar
10 -
2 tablespoons water
# Steps:
01 -
Preheat oven to 325°F. Line 24-cup mini muffin tin with paper liners.
02 -
Mix crushed cookies with melted butter. Press tablespoon into each muffin cup. Bake 5 minutes.
03 -
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Fold in raspberries.
04 -
Spoon mixture over crusts. Bake 20 minutes until set. Cool to room temperature, then chill 2 hours.
05 -
Cook raspberries, sugar, and water until thickened. Strain, then drizzle over chilled bites. Garnish with fresh raspberries.
# Notes and Tips:
01 -
Use food processor for finer cookie crumbs
02 -
Ingredients should be room temperature
03 -
Must chill thoroughly before serving