Raspberry Cheesecake Bites with Chocolate Crust

Why You’ll Love This Recipe

These Mini Raspberry Swirl Cheesecakes with a Chocolate Crust are a perfect treat for any occasion! They have a rich, creamy cheesecake filling, a crunchy chocolate crust, and a sweet-tart raspberry swirl on top. They’re individually portioned, making them a great choice for parties, gatherings, or simply enjoying as a sweet personal indulgence. Plus, they’re easy to make and sure to impress!

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Ingredients

Chocolate Crust:

• 1 cup of chocolate graham crackers, crushed into crumbs

• 4 tbsp butter, melted

• 2 tbsp sugar

Raspberry Sauce:

• 12 oz. fresh raspberries

• 2-3 tbsp sugar, to taste

• 2 tbsp water

Cheesecake:

• 16 oz cream cheese, softened to room temperature

• ½ cup sour cream

• ¼ cup sugar

• 2 eggs

• 1 tsp vanilla extract

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Directions

1. Preheat oven to 325°F (163°C). Line a muffin pan with paper liners.

2. Make the chocolate crusts: In a small bowl, combine the crushed chocolate graham crackers, melted butter, and sugar. Mix until well combined and the texture resembles wet sand.

3. Press the crust into muffin tin: Divide the crust mixture evenly into the bottom of the lined muffin tin. Press the crumbs down firmly with the bottom of a glass.

4. Bake the crusts: Place the muffin tin into the oven and bake for 5-6 minutes. Remove from the oven and let them cool completely.

5. Make the raspberry sauce: While the crusts bake, combine the raspberries, sugar, and water in a small saucepan over medium heat. Cook, stirring often, for 3-4 minutes until the raspberries break down. Taste and add more sugar if needed.

6. Strain the sauce: Pour the raspberry mixture through a fine sieve to remove the seeds. Set the sauce aside to cool.

7. Make the cheesecake filling: In a stand mixer or using a hand mixer, beat the cream cheese until smooth. Add the sour cream, sugar, eggs, and vanilla extract. Mix until well combined, scraping the sides of the bowl as needed.

8. Assemble the cheesecakes: Spoon the cheesecake mixture evenly into the cooled muffin tin.

9. Add raspberry swirl: Drop 1/4 teaspoon of raspberry sauce on top of each cheesecake. Gently swirl with a wooden skewer to create a marble design.

10. Bake: Place in the oven and bake for 20-22 minutes, or until the cheesecakes are set. They will still jiggle a bit in the center, but should not crack. If they begin to crack, they are overcooked.

11. Cool and chill: Allow the cheesecakes to cool completely in the muffin tin. Then, refrigerate them along with the remaining raspberry sauce until ready to serve.

12. Serve: When ready to serve, top with fresh raspberries and extra raspberry sauce.

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Servings and Timing

• Servings: 12 mini cheesecakes

• Preparation Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

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Variations

• Gluten-Free Option: Use gluten-free chocolate graham crackers for the crust.

• Vegan Version: Swap the cream cheese for vegan cream cheese and use a non-dairy yogurt for the sour cream. Use flax eggs or another egg substitute.

• Add-ins: Try topping the cheesecakes with a drizzle of chocolate ganache or extra fruit for added flavor.

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Storage/Reheating

• Storage: Store the cheesecakes in an airtight container in the refrigerator for up to 4-5 days.

• Reheating: Serve them cold or at room temperature. You can also microwave them briefly for about 10-15 seconds to soften slightly.

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FAQs

• Can I make these in advance?
  Yes! These mini cheesecakes can be made up to 2 days in advance. Store them in the fridge until ready to serve.

• Can I freeze these cheesecakes?
  Yes, they freeze well for up to 1-2 months. Make sure they’re in an airtight container or wrapped tightly in plastic wrap.

• What if I don’t have fresh raspberries?
  You can use frozen raspberries for the sauce, or substitute with a different fruit like strawberries or blueberries.

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Conclusion

Mini Raspberry Swirl Cheesecakes with a Chocolate Crust are a stunning and delicious dessert that will impress everyone at your next event. With a rich cheesecake base, a hint of tart raspberry, and a crunchy chocolate crust, these treats are the perfect balance of sweet and indulgent. Easy to make and even easier to enjoy, they’re a dessert that’s bound to become a favorite!

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