Mini Dark Chocolate Raspberry Cheesecakes – Easy Bite-Sized Dessert Recipe

Posted on August 31, 2025

The first time I popped one of these mini dark chocolate raspberry cheesecakes into my mouth, I had to close my eyes for a moment – seriously, the combination of silky chocolate and tangy raspberry is pure joy. Imagine biting into a creamy chocolate cheesecake that’s just the right size, with a burst of raspberry flavor and a buttery chocolate cookie base. It’s the kind of treat that makes you wish you’d made a double batch.

I stumbled upon this recipe during a late-night craving marathon (you know those evenings when only something sweet will do). I’d run out of regular cream cheese bars and only had mini ones left, plus a handful of raspberries from breakfast. That little improvisation turned into a showstopper dessert that’s now my go-to for parties, potlucks, and when I just need a pick-me-up that feels a bit fancy but is secretly so easy.

Mini dark chocolate raspberry cheesecakes are a little decadent, a little playful, and totally irresistible. They come together quicker than you’d expect, especially if you’re a bit impatient like me. These bite-sized wonders are perfect for anyone who loves a rich, creamy dessert but doesn’t want the fuss of a full-size cheesecake. As someone who’s tested this recipe well over a dozen times (and shared it with multiple friends, family, and even my picky neighbor), I can honestly say it’s foolproof, flexible, and always a hit. If you’re searching for a dessert that looks stunning, tastes incredible, and makes you feel like a baking superstar—this is it.

Why You’ll Love This Recipe

Quick & Easy: Ready in under an hour, these mini dark chocolate raspberry cheesecakes are perfect for busy weeknights or when you need an impressive last-minute treat.
Simple Ingredients: No need for a trip to a specialty store—you probably have everything in your kitchen already.
Perfect for Entertaining: These bite-sized cheesecakes make gorgeous party desserts, brunch showpieces, or holiday gifts.
Crowd-Pleaser: Every batch I’ve made has disappeared in record time—kids love the chocolatey base, adults swoon over the raspberry swirl.
Unbelievably Delicious: The creamy chocolate filling paired with bright raspberries and a crunchy cookie crust is next-level comfort food, honestly.

What makes this recipe stand out? For one, I blend the cottage cheese with the cream cheese and rich dark chocolate, which gives the filling an ultra-smooth, creamy texture (no graininess, promise). The raspberry swirl isn’t just for looks—it adds a tangy pop that balances the sweet chocolate perfectly. I’ve tested different bases, but nothing beats the chocolate cookie crust for flavor and crunch.

This isn’t your average cheesecake. It’s mini, so it’s portion-controlled (kind of), easy to share, and totally portable. I love that you don’t have to fuss with water baths or complicated techniques. Just mix, swirl, bake, and enjoy! These cheesecakes are comfort food with a fresh twist—faster, lighter, but with every bit of the soul-soothing satisfaction you want in a dessert. Whether you’re impressing guests, treating yourself, or sneaking bites straight from the fridge, this recipe always delivers.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of them are pantry staples, and the few fresh ingredients are easy to find year-round. Here’s what you’ll need:

For the crust:
- Chocolate sandwich cookies (Oreos work great, about 18-20 cookies)
- Unsalted butter, melted (4 tablespoons / 56g)
For the cheesecake filling:
- Cream cheese, softened (8 ounces / 226g)
- Cottage cheese, small curd (4 ounces / 113g, for extra creaminess)
- Dark chocolate, melted and cooled slightly (3 ounces / 85g; I use 70% cocoa for deep flavor)
- Granulated sugar (1/2 cup / 100g)
- Large egg, room temperature (1)
- Pure vanilla extract (1 teaspoon / 5ml)
- Salt (pinch)
For the raspberry swirl:
- Fresh raspberries (3/4 cup / 90g; you can use frozen if needed)
- Powdered sugar (2 tablespoons / 16g)
- Lemon juice (1/2 teaspoon / 2.5ml, optional for brightness)
Optional topping:
- Extra raspberries, fresh mint leaves, or dark chocolate shavings

If you need a gluten-free option, swap the sandwich cookies for gluten-free chocolate wafers. For a lower-sugar version, use a sugar substitute like monk fruit. I love using Ghirardelli or Valrhona chocolate for the filling, but any good-quality dark chocolate bar will do. In summer, fresh raspberries are unbeatable, but frozen work surprisingly well in a pinch. Don’t worry if you only have regular cottage cheese—the texture difference is subtle.

Ingredient substitutions are easy with this recipe. Try Greek yogurt instead of cottage cheese for a slightly tangier filling, or swap the butter for coconut oil in the crust for a hint of tropical flavor. You really can make this recipe your own, depending on what you have on hand and your taste preferences. I’ve made it with blueberries and strawberries, too—it’s always a hit!

Equipment Needed

12-cup muffin tin: Essential for the mini cheesecake shape. If you only have a 6-cup tin, just bake in batches.
Paper cupcake liners: These make removing the cheesecakes super easy and keep them looking pretty.
Food processor or blender: For blitzing the cookies into fine crumbs. A zip-top bag and rolling pin work in a pinch.
Mixing bowls: One for the crust, one for the filling, and one for the raspberry swirl.
Hand mixer or stand mixer: For whipping the cheesecake filling until smooth. A sturdy whisk works if you’re feeling old-school.
Small saucepan: To melt the chocolate gently. You can use a microwave, but watch closely.
Spoon or cookie scoop: For evenly portioning the crust and filling.
Toothpick or skewer: For swirling the raspberry sauce into the cheesecake batter.

I’ve made these with silicone muffin pans, and they pop out easily, but the paper liners really help with presentation. If you don’t have a food processor, crushing the cookies in a zip-top bag with a rolling pin works just fine—you might get a little mess but it’s oddly satisfying. For cleaning chocolate off your mixer or bowls, soak in hot water first. Budget-wise, you don’t need fancy equipment; basic tools work perfectly here.

Preparation Method

Prep your muffin tin: Line a 12-cup muffin tin with paper cupcake liners. Preheat oven to 325°F (163°C). Set aside.
Make the crust: Pulse chocolate sandwich cookies in a food processor until finely crushed. (If using a bag and rolling pin, try to crush as evenly as possible.) Add melted butter and pulse again until the crumbs are evenly moistened.
Troubleshooting tip: If crust feels too dry, add another tablespoon of melted butter.
Press the crust: Spoon about 1 heaping tablespoon (about 12g) of crust mixture into each liner. Press down firmly with the back of a spoon or your fingers. Bake for 5 minutes, then set aside to cool slightly.
Prepare raspberry swirl: In a small bowl, mash raspberries with powdered sugar and lemon juice. You want a chunky sauce—not totally pureed.
Note: If using frozen raspberries, thaw and drain first.
Melt the chocolate: Gently melt dark chocolate in a microwave or small saucepan over low heat. Let cool slightly so it doesn’t seize when mixed with the filling.
Make cheesecake filling: In a large bowl, beat cream cheese and cottage cheese together until smooth and creamy (about 2 minutes). Add sugar, egg, vanilla, and salt; mix until fully combined and smooth. Pour in melted chocolate and beat until incorporated.
Sensory cue: The filling should be thick, glossy, and lump-free.
Fill muffin tins: Divide cheesecake filling evenly among crusts (about 2 tablespoons or 30g per cup). Smooth the tops gently with a spoon.
Swirl raspberry sauce: Drop 1 teaspoon of raspberry sauce onto each cheesecake. Use a toothpick or skewer to gently swirl it into the chocolate filling for a marbled effect.
Tip: Don’t over-swirl—two or three swishes is enough for a pretty pattern.
Bake: Bake at 325°F (163°C) for 16-18 minutes, or until centers are just set and slightly wobbly. They’ll firm up as they cool.
Troubleshooting: If tops crack, it’s usually from overbaking—pull them out when the edges are set but centers still jiggle a bit.
Cool: Let cheesecakes cool in the tin for 15 minutes, then transfer to a wire rack. Chill in the fridge at least 2 hours (overnight is best for flavor!) before removing liners.
Serve: Top each mini cheesecake with an extra raspberry, mint leaf, or a sprinkle of dark chocolate shavings if you like.

Efficiency tip: While the crusts bake, prep your filling and raspberry swirl. Clean as you go—mini cheesecakes mean mini mess! If you want extra raspberry, double the swirl recipe and spoon a little on top when serving.

Cooking Tips & Techniques

Getting mini dark chocolate raspberry cheesecakes just right isn’t hard, but a few professional tricks can make them truly flawless:

Room-temperature ingredients: Always let your cream cheese and egg come to room temp—cold ingredients don’t blend as smoothly and can cause lumps.
Don’t overmix: When adding the egg, mix just until incorporated. Overbeating can cause the cheesecakes to puff, crack, or get tough.
Raspberry swirl tips: Less is more! Over-swirling muddies the pattern and flavors. A gentle touch gives you that gorgeous marbled look.
Watch the bake time: Cheesecakes are done when centers slightly jiggle, not when they’re firm. They’ll finish setting as they chill. Overbaked cheesecakes can be dry and crumbly.
Personal fail: One time I rushed and used cold cottage cheese—my filling was a little grainy. Lesson learned: patience pays off!
Multitasking: Start melting your chocolate while prepping the crust to save time. Get your raspberry swirl ready while the crusts cool.
Consistency: Measure ingredients carefully, especially the chocolate and cheese. Small changes can affect texture.
Presentation: If you want Pinterest-worthy cheesecakes, use fresh raspberries and a clean toothpick for swirling. Wipe the edges of the cupcake liners for a neat finish.

With these tips, your mini cheesecakes will turn out creamy, gorgeous, and absolutely delicious, every time.

Variations & Adaptations

I love how flexible these mini dark chocolate raspberry cheesecakes are. Here are a few ways to switch things up:

Dietary swaps: Use gluten-free chocolate cookies for the crust. Swap cottage cheese with dairy-free yogurt or vegan cream cheese for a plant-based version.
Seasonal twist: In spring, try fresh strawberries instead of raspberries. For the fall, swirl in cranberry compote or even orange marmalade for a citrusy zing.
Flavor boost: Add a dash of espresso powder to the filling for mocha lovers, or a teaspoon of orange zest for a chocolate-orange combo.
Cooking method: If you don’t have a muffin tin, use mini silicone molds or bake in a square pan and cut into bite-sized bars.
Allergen substitutions: Nut-free crusts can be made with graham crackers or oat cookies. Egg-free versions work with flaxseed “egg” (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes).

My personal favorite variation is swapping in a blueberry swirl during peak summer—so colorful and just as tangy-sweet. Don’t be afraid to experiment with the fillings, crusts, or toppings. The base recipe is sturdy enough for a little creative chaos!

Serving & Storage Suggestions

For best flavor and texture, serve mini dark chocolate raspberry cheesecakes chilled, straight from the fridge. They’re perfect for dessert platters, brunch buffets, or just snacking with coffee.

Presentation: Arrange on a pretty cake stand or a rustic wooden board, topped with extra raspberries and mint leaves. A dusting of cocoa powder makes them look extra fancy!
Pairings: These go amazingly with espresso, black tea, or a glass of red wine. If you want to stretch the dessert, serve with whipped cream or a scoop of vanilla ice cream.
Storage: Place leftovers in an airtight container and refrigerate for up to 5 days. You can freeze them, too—wrap individually in plastic and store in a freezer bag for up to 2 months. Thaw overnight in the fridge.
Reheating: Not recommended—cheesecake is best enjoyed cold! If you must, let sit at room temp for 20 minutes.
Flavor develops: The chocolate and raspberry flavors deepen after a night in the fridge. I always sneak one on day two—it’s even better!

Nutritional Information & Benefits

Each mini dark chocolate raspberry cheesecake (1 of 12) contains approximately:

Calories: 180
Protein: 4g
Fat: 10g
Carbohydrates: 18g
Fiber: 2g
Sugar: 12g

Dark chocolate is packed with antioxidants and can help boost your mood (honestly, a little chocolate goes a long way). Raspberries add vitamin C, fiber, and a tangy kick. Using cottage cheese lightens the filling and bumps up the protein. These cheesecakes can easily be made gluten-free and are lower in sugar than typical bakery versions. Just watch for dairy and egg ingredients if you have allergies.

I love knowing that a treat like this can hit the sweet spot and still sneak in some nutrition. It’s dessert with benefits—just the way I like it!

Conclusion

If you’re craving a dessert that’s simple, gorgeous, and packed with wow-factor, these mini dark chocolate raspberry cheesecakes are the answer. You get all the creamy richness of classic cheesecake, the bold punch of dark chocolate, and the bright tang of raspberry—in a perfectly portioned, bite-sized treat.

Feel free to get creative with flavors, swap ingredients, or add your favorite toppings. That’s the beauty of this recipe—it’s easy to adapt and nearly impossible to mess up. Honestly, I make these for every special occasion (and plenty of not-so-special ones) because they never let me down.

Give them a try, share your tweaks, and let me know how they turn out! Drop a comment below if you have questions, or tag me on social media with your creations. Here’s to sweet moments and showstopping treats—happy baking!

FAQs

How do I keep mini cheesecakes from cracking?

Avoid overbaking and don’t overmix the filling. Pull them out when the centers are still a bit wobbly—they’ll firm up as they cool.

Can I use frozen raspberries?

Yes! Just thaw, drain, and mash before swirling into the cheesecake filling. The color and flavor are almost as good as fresh.

How long do these mini cheesecakes last in the fridge?

Stored in an airtight container, they’ll stay fresh for up to 5 days. The flavors get even better after a night or two.

Can I make this recipe gluten-free?

Absolutely—just use gluten-free chocolate cookies for the crust. Everything else in the recipe is naturally gluten-free.

Do I need a water bath for mini cheesecakes?

Nope! These bake perfectly in a muffin tin without a water bath. Just keep an eye on the baking time for best results.