Description
These mini dark chocolate raspberry cheesecakes feature a creamy chocolate filling, tangy raspberry swirl, and a buttery chocolate cookie crust. Perfectly portioned and easy to make, they’re an irresistible bite-sized dessert for any occasion.
Ingredients
- 18–20 chocolate sandwich cookies (such as Oreos)
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 4 ounces small curd cottage cheese
- 3 ounces dark chocolate (about 70% cocoa), melted and cooled slightly
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 3/4 cup fresh raspberries (or frozen, thawed and drained)
- 2 tablespoons powdered sugar
- 1/2 teaspoon lemon juice (optional)
- Optional toppings: extra raspberries, fresh mint leaves, dark chocolate shavings
Instructions
- Line a 12-cup muffin tin with paper cupcake liners. Preheat oven to 325°F (163°C). Set aside.
- Pulse chocolate sandwich cookies in a food processor until finely crushed. Add melted butter and pulse again until crumbs are evenly moistened.
- Spoon about 1 heaping tablespoon of crust mixture into each liner. Press down firmly. Bake for 5 minutes, then set aside to cool slightly.
- In a small bowl, mash raspberries with powdered sugar and lemon juice to make a chunky sauce.
- Gently melt dark chocolate in a microwave or small saucepan over low heat. Let cool slightly.
- 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.
- Divide cheesecake filling evenly among crusts (about 2 tablespoons per cup). Smooth the tops gently.
- 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.
- Bake at 325°F (163°C) for 16-18 minutes, or until centers are just set and slightly wobbly.
- 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) before removing liners.
- Top each mini cheesecake with an extra raspberry, mint leaf, or a sprinkle of dark chocolate shavings if desired. Serve chilled.
Notes
For best results, use room-temperature cream cheese and egg. Don’t overmix the filling or overbake the cheesecakes—pull them out when centers are still slightly wobbly. These can be made gluten-free by using gluten-free chocolate cookies for the crust. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 2
- Protein: 4
Keywords: mini cheesecakes, dark chocolate, raspberry, bite-sized dessert, easy cheesecake, party dessert, chocolate raspberry cheesecake, muffin tin cheesecake, individual cheesecake, chocolate cookie crust