Mini raspberry chocolate cheesecake cups: 5 irresistible bites of heaven
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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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.
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