I’ll never forget the first time I made these mini raspberry chocolate cheesecake cups for my best friend’s bridal shower. Picture this: thirty women all reaching for seconds before I’d even finished passing the tray around! That’s the magic of these little no-bake wonders – they’re ridiculously easy to make yet look and taste like you spent hours in the kitchen. The creamy cheesecake paired with tart raspberries and rich chocolate ganache creates the perfect bite-sized dessert that always disappears first at parties. Trust me, once you try this simple recipe, you’ll be making them for every special occasion (and let’s be honest, sometimes just because it’s Tuesday).
Why You’ll Love These Mini Raspberry Chocolate Cheesecake Cups
These adorable little cups pack a serious punch of flavor and convenience. Here’s why they’ve become my go-to dessert:
- No oven required: Perfect for hot summer days when you can’t bear to turn on the oven
- Built-in portion control: Each cup is just the right size to satisfy your sweet tooth without overindulging
- Dreamy flavor combo: The tangy raspberries cut through the rich chocolate and creamy cheesecake beautifully
- Party perfection: They look fancy but take less effort than most desserts – your secret’s safe with me!
- Make-ahead magic: They actually taste better after chilling overnight, taking stress out of party prep
Seriously, what’s not to love?
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Mini raspberry chocolate cheesecake cups: 5 irresistible bites of heaven
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Mini raspberry chocolate cheesecake cups are a delightful dessert that combines creamy cheesecake with rich chocolate and tangy raspberries. Perfect for parties or individual treats.
Ingredients
- 1 cup graham cracker crumbs: for the crust
- 3 tbsp melted butter: to bind the crust
- 8 oz cream cheese: softened
- 1/4 cup sugar: for sweetness
- 1 tsp vanilla extract: for flavor
- 1/2 cup raspberries: fresh or frozen
- 1/2 cup chocolate chips: melted
- 1/4 cup heavy cream: for the chocolate ganache
Instructions
- Mix graham cracker crumbs and melted butter. Press into mini cupcake liners.
- Beat cream cheese, sugar, and vanilla until smooth. Fold in raspberries.
- Spoon the cheesecake mixture over the crusts.
- Refrigerate for 2 hours to set.
- Melt chocolate chips with heavy cream to make ganache. Drizzle over cheesecakes.
- Chill for another 30 minutes before serving.
Notes
- Use room-temperature cream cheese for smoother texture.
- For a stronger raspberry flavor, add raspberry jam.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Ingredients for Mini Raspberry Chocolate Cheesecake Cups
Here’s everything you’ll need to make these irresistible little treats. I’ve learned through trial and error that quality ingredients make all the difference with cheesecakes, even mini ones!
- 1 cup graham cracker crumbs: Finely crushed (about 8 whole crackers), I like to pulse mine in the food processor for super-fine texture
- 3 tbsp melted butter: Unsalted works best, but salted adds a nice contrast if that’s what you have
- 8 oz cream cheese: Full-fat and softened to room temperature, this is non-negotiable for smooth filling!
- 1/4 cup granulated sugar: Just enough sweetness to balance the tart raspberries
- 1 tsp vanilla extract: Pure vanilla makes all the difference, skip the imitation stuff
- 1/2 cup raspberries: Fresh or frozen both work great (thaw frozen ones first and drain excess liquid)
- 1/2 cup chocolate chips: Semi-sweet is my favorite, but dark chocolate adds sophistication
- 1/4 cup heavy cream: For that silky ganache drizzle that makes these extra special
Pro tip: If you’re feeling fancy, grab some extra raspberries and chocolate shavings for garnish, they make these mini cheesecakes look straight from a bakery case!
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for these mini cheesecake cups! Here’s what I always pull out of my kitchen cabinets:
- Mini muffin tin: The perfect size for individual portions (though you could use regular muffin tins for slightly larger cheesecakes)
- Mini cupcake liners: Makes serving a breeze and keeps everything neat, I prefer the foil ones for extra stability
- Mixing bowls: One medium for the crust, one large for the filling, glass or stainless steel both work great
- Electric mixer: A hand mixer works perfectly fine if you don’t have a stand mixer
- Spatula: For scraping every last bit of that delicious filling into your cups
- Measuring cups and spoons: Precision matters with cheesecake, even mini ones!
- Piping bag or plastic bag: Optional but makes drizzling that chocolate ganache look extra professional
That’s it! No special tools required, just basic kitchen essentials you probably already have. Though I will confess, I sometimes use the bottom of a shot glass to press down the crust, it’s the perfect size and makes me feel like a baking genius!
How to Make Mini Raspberry Chocolate Cheesecake Cups
Okay, let’s get to the fun part! Making these mini cheesecakes is seriously simple, but I’ve learned a few tricks over the years that make all the difference between “good” and “oh-my-goodness-can-I-have-another” desserts. Follow these steps, and you’ll be enjoying your own little bites of heaven in no time.
Step 1: Prepare the Graham Cracker Crust
First things first, let’s talk crust. In a medium bowl, mix your graham cracker crumbs with melted butter until it resembles wet sand. Now here’s my secret: I use a heaping tablespoon of this mixture for each mini cupcake liner and press it down firmly with my fingers or the back of a small spoon. And I mean really press it, you want it packed tight so it doesn’t crumble when you take that first glorious bite. Pop these in the fridge while you make the filling, it helps the crust set up nicely.
Step 2: Make the Cheesecake Filling
Time for the star of the show! In a large bowl, beat your room-temperature cream cheese (seriously, don’t skip the softening step, I’ve made that mistake before) with sugar and vanilla until it’s completely smooth. Scrape down the sides a few times to catch any sneaky lumps. You want this silky smooth, about 2 minutes with an electric mixer should do it. If you see any lumps trying to hide, keep beating! This is the base for all that creamy deliciousness, so take your time here.
Step 3: Add the Raspberry Swirl
Here’s where the magic happens. Take your raspberries and give them a gentle mash with a fork, just enough to break them up but still leave some texture. Now fold them into your cheesecake mixture with a spatula using gentle, sweeping motions. Don’t overmix or you’ll lose that beautiful swirl effect! I like to leave some streaks of pink throughout the white filling, it makes each mini cheesecake look unique and gorgeous.
Step 4: Chill and Top with Chocolate Ganache
Spoon or pipe your filling over the chilled crusts, filling each cup nearly to the top. Now for the hardest part, patience! Pop these in the fridge for at least 2 hours (overnight is even better). While they’re setting, make your ganache: heat the heavy cream just until steaming (don’t boil it!), then pour over chocolate chips. Let it sit for a minute, then stir until smooth. You want it slightly thickened but still pourable, if it’s too thick, add a teaspoon more warm cream. Drizzle this liquid gold over your chilled cheesecakes (a piping bag or plastic bag with a tiny corner cut off works great for this), then chill again for 30 minutes before serving. Trust me, that final chocolate layer takes these from delicious to unforgettable!
Tips for Perfect Mini Raspberry Chocolate Cheesecake Cups
After making these mini cheesecakes more times than I can count (and eating even more of them), I’ve picked up some game-changing tricks that’ll take yours from good to “I need the recipe immediately” status. Here are my absolute must-know tips:
Room temperature cream cheese is non-negotiable
I get it, we’ve all been tempted to skip the softening step when we’re in a hurry. But take it from someone who’s had to serve lumpy cheesecake at a dinner party (never again!), cold cream cheese will never blend smoothly. Leave it out for at least an hour before starting, or if you’re really pressed for time, microwave it in 10-second bursts until it gives slightly when pressed. Your filling will be silky smooth, I promise!
Strain those raspberry seeds if you’re picky
While I love the rustic look of whole raspberries in the cheesecake, I’ve learned that some people can’t stand the little seeds. For smoother texture, press your mashed raspberries through a fine mesh sieve, you’ll keep all that gorgeous flavor without the crunch. Bonus tip: save the strained juice to mix into sparkling water for a refreshing drink while you bake!
The freezer is your secret weapon
If you’re short on time (or patience), pop your assembled cheesecake cups in the freezer for about 30 minutes before adding the ganache. This helps them set up faster while preventing the chocolate from melting into the filling. Just don’t forget about them, I may or may not have discovered frozen cheesecake makes an excellent midnight snack!
Ganache too thick? Too thin? No problem!
The perfect drizzling consistency can be tricky. If your ganache is too thick, stir in warm cream a teaspoon at a time. Too runny? Add more chocolate chips or let it sit for 5 minutes to thicken. Pro tip: test your drizzle on a spoon first, it should coat the back but still flow off in ribbons. And if all else fails, just dunk the whole cheesecake in the ganache, no one will complain!
Remember, even if yours don’t turn out picture-perfect the first time (mine certainly didn’t), they’ll still taste amazing. The beauty of mini cheesecakes is that they’re forgiving, and absolutely delicious no matter what!
Variations and Substitutions
One of the best things about these mini cheesecake cups is how easily you can customize them! Over the years, I’ve played around with all sorts of variations depending on what I have in my pantry or who I’m serving. Here are my favorite twists that always get rave reviews:
Gluten-free? No problem!
Simply swap the graham crackers for gluten-free cookies, I’ve had great success with gluten-free Oreo-style cookies (just scrape out the filling first) or even gluten-free pretzels for a salty-sweet twist. Almond flour mixed with melted butter also makes a delicious crust if you’re avoiding processed alternatives.
Chocolate lovers unite!
For an extra chocolatey version, mix 1 tablespoon cocoa powder into your graham cracker crust. You can also fold mini chocolate chips into the cheesecake filling along with the raspberries, the little bursts of melty chocolate are heavenly! Dark chocolate ganache instead of semi-sweet adds a sophisticated touch for dinner parties.
Berry swaps for seasonal flavors
While raspberries are my personal favorite, any berry works beautifully here. Strawberries mashed with a bit of sugar create a sweeter filling, while blackberries add gorgeous color and a slightly tart edge. In winter months, I’ve even used thawed frozen cherries (just pat them dry first) with amazing results.
Dairy-free options that don’t skimp on flavor
For my lactose-intolerant friends, I’ve successfully used coconut cream cheese and coconut whipped cream in place of the dairy versions. The coconut flavor pairs surprisingly well with the raspberries! Vegan butter works perfectly for the crust, and dark chocolate is naturally dairy-free if you skip the ganache’s heavy cream (coconut milk makes a great substitute).
Shortcut swaps for busy days
We all have those days when we need dessert fast! A store-bought chocolate sauce can stand in for homemade ganache in a pinch. And if you’re really pressed for time, skip the crust entirely, just pipe the filling into mini cups and top with fresh berries. Still delicious, just different!
The possibilities are endless, that’s what makes this recipe so special. Don’t be afraid to get creative and make it your own. After all, some of my best kitchen discoveries have come from happy accidents when I ran out of ingredients! For more creative recipe ideas, check out Family Tastes.
Serving and Storage
Here’s everything you need to know about keeping these mini cheesecake cups at their absolute best, because let’s be honest, you’ll want to savor every last one (even if they rarely last more than a day in my house)!
The perfect way to serve your mini cheesecakes
These little beauties taste best straight from the fridge, the chilled filling contrasts beautifully with the rich chocolate drizzle. I like to arrange them on a pretty platter with a few extra raspberries scattered around for garnish. Pro tip: let them sit at room temperature for about 5 minutes before serving, just enough to take the chill off without losing that perfect cheesecake texture.
How to store leftovers (if you have any!)
Store your mini cheesecake cups in an airtight container in the refrigerator for up to 3 days. The crust might soften slightly by day three, but they’ll still taste amazing. I like to layer them between parchment paper in a shallow container, this prevents the ganache from sticking to the lid. If your kitchen runs warm, you might want to pop them back in the fridge between servings to keep that perfect firm texture.
Freezing for future cravings
Yes, you can freeze these! Place unfrosted cheesecake cups on a baking sheet to freeze solid (about 2 hours), then transfer to a freezer bag or container. They’ll keep for up to 2 months. Thaw overnight in the fridge and add fresh ganache before serving, the texture stays surprisingly good! I always keep a batch in my freezer for last-minute guests or those nights when only cheesecake will do.
One word of warning though, these disappear fast! I’ve learned to make extra whenever possible because between midnight snacks, lunchbox treats, and unexpected visitors, they tend to vanish quicker than you’d think. Not that I’m complaining, it’s the perfect excuse to make another batch!
Nutritional Information
Now, I’m no dietitian, but I know some of you like to keep track of what you’re eating (especially when something tastes this good!). Here’s the approximate nutritional breakdown per mini cheesecake cup, just remember these are estimates and can vary based on your specific ingredients and portion sizes.
- Calories: 180, totally worth every one!
- Sugar: 12g (mostly from the natural raspberries and a bit of chocolate)
- Fat: 12g (because cream cheese and butter make life delicious)
- Saturated Fat: 7g
- Carbohydrates: 16g
- Fiber: 1g (thanks to those raspberry seeds!)
- Protein: 2g
- Sodium: 120mg
- Cholesterol: 30mg
A quick disclaimer: these numbers can change depending on whether you use full-fat or reduced-fat cream cheese, different chocolate percentages, or how generous you are with that ganache drizzle (I’m usually very generous!). The values are calculated per standard mini cheesecake, but let’s be real, no one stops at just one!
If you’re watching specific dietary needs, you can always tweak the recipe with some of the substitutions I mentioned earlier. But in my completely unbiased opinion, these little bites of joy are meant to be enjoyed as-is, life’s too short to skip the good stuff!
Frequently Asked Questions
After sharing this recipe with countless friends (and eating my fair share of test batches), I’ve fielded just about every question imaginable about these mini cheesecake cups. Here are the answers to the ones I hear most often:
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work beautifully, just thaw them completely first and drain off any excess liquid. I actually keep a bag of frozen raspberries in my freezer specifically for last-minute cheesecake cravings. Pro tip: save that gorgeous pink juice to swirl into yogurt or cocktails!
How far in advance can I make these mini cheesecakes?
They’re perfect make-ahead treats! The cheesecake cups (without ganache) will keep in the fridge for up to 3 days. I often assemble them 1-2 days before an event, then add the chocolate drizzle the morning of. For best texture, don’t add the ganache more than 12 hours ahead, it can make the crust slightly soggy if left too long.
My ganache turned out lumpy, what went wrong?
Don’t worry, this happens to the best of us! Usually it means your cream was too hot (it should be steaming but not boiling) or you didn’t let it sit long enough before stirring. To fix it, gently reheat the mixture over a double boiler while whisking constantly until smooth. If all else fails, strain it through a fine mesh sieve, your secret’s safe with me!
Can I make these in regular muffin tins instead?
You sure can! Just use standard cupcake liners and increase the crust to 1.5 tablespoons per cup. The baking time remains the same since we’re not actually baking, they’ll just need that same 2-hour chill to set up properly. You’ll get about 6-8 regular-sized cheesecakes from this recipe instead of 12 minis.
Why did my cheesecake filling turn out runny?
Oh dear, been there! This usually happens if the cream cheese wasn’t at true room temperature or if the raspberries added too much liquid. Next time, make sure your cream cheese sits out at least an hour, and pat thawed raspberries dry with paper towels. If it’s too late, pop them in the freezer for 30 minutes, that often saves the day!
Have a question I didn’t cover? Drop it in the comments below, I love helping troubleshoot baking adventures! After all, every kitchen mishap is just a delicious learning opportunity in disguise.
Nothing makes me happier than seeing your versions of these mini raspberry chocolate cheesecake cups! Did you add a special twist? Maybe you nailed that perfect ganache drizzle on your first try? I want to hear all about it, the triumphs, the messy kitchen moments, and especially those “oh wow” reactions from everyone who tries them.
Snap a photo (before they disappear!) and tag me, I’ll feature my favorite recreations each month. Or leave a star rating below to let me know how they turned out. Your feedback helps me create even better recipes!
And if you’ve got brilliant variations I haven’t tried yet, share those too! Some of my best recipe ideas come from clever readers like you. Who knows, your kitchen experiment might just become the next viral dessert sensation!