Mini Raspberry Chocolate Cheesecake Cups
These mini raspberry chocolate cheesecake cups are a delightful blend of creamy cheesecake, fresh raspberries, and rich chocolate ganache, perfect for any gathering.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 150 minutes
- Yield: 10 mini cheesecakes 1x
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/2 cup raspberries, fresh or frozen
- 1/2 cup chocolate chips, melted
- 1/4 cup heavy cream
Instructions
- Mix together the graham cracker crumbs and melted butter in a bowl.
- Spoon the graham cracker mixture into mini cupcake liners and press down firmly.
- In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Fold in the raspberries gently.
- Spoon the cheesecake mixture over the prepared crusts.
- Place the mini cheesecakes in the refrigerator to chill for at least 2 hours.
- Melt the chocolate chips with heavy cream in a microwave-safe bowl.
- Drizzle the chocolate ganache over each mini cheesecake.
- Return the cheesecakes to the refrigerator for another 30 minutes.
Notes
Use room temperature cream cheese for easier blending. These can be frozen before adding ganache.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg