Mini seems to be my theme this past week. First with the Mini Apple Pies and now these. These came as an inspiration in the wee hours of the morning. Some friends were coming over for a bite to eat and I didn't think I had enough dessert. I love cheesecake, but though a cheesecake just a bit too much. Then I thought, "mini". Well, if you are in desperate need of cheesecake but don't what the whole shebang, these might be just up your alley. Super easy to make and can be put in the fridge until needed.
Mini Chocolate Topped Raspberry Cheesecake
Makes 12 mini cheesecakes
1 - 8oz/200 gram pk of cream cheese
1 Cup/100 grams of digestive biscuits, crumbled
4-5 tablespoon butter, melted
1 Teaspoon vanilla
1/3 Cup/65 grams sugar
2 oz/50 grams dark chocolate, melted
Fresh raspberries, for garnish
Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners and set aside.
In a medium sized bowl combine the digestive crumbs with the butter. Equally divide the biscuit crumbs between the 12 muffin tins. Press firmly into each tin.
In the bowl of your electric mixer, mix the cream cheese on high speed until smooth. Add the sugar, vanilla and egg. Continue to mix until smooth. Evenly pour into the muffin tins. Bake for about 12-15 minutes or until they are set in the middle. Remove from oven and let cool on a wire rack. Remove from the tins and transfer to the fridge to set completely.
Remove after about an hour and remove the paper liners.
In a double boiler melt the chocolate. Top each mini cheesecake with raspberries. Using a whisk, drizzle the hot melted chocolate over the cheesecake. Can now be covered and refrigerated until ready to serve or serve straight away.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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