Mini Chocolate Raspberry Cheesecakes

Mini Chocolate Raspberry Cheesecakes IMAGE Image by: Mini Chocolate Raspberry Cheesecakes IMAGE Author: Canadian Living

A dollop of store-bought raspberry jam takes these chocolate-studded cheesecakes to a new level of deliciousness.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2015



In small bowl, mix together chocolate cookie crumbs and butter until crumbs are moistened; press into bottom of each paper-lined well of 12-count muffin pan. Set aside.

In large bowl, beat cream cheese until smooth; beat in sugar and vanilla until fluffy. Beat in eggs, 1 at a time, just until combined; stir in 1/2 cup of the chocolate chips. Spoon mixture over crusts, smoothing tops. Top each with 1 tsp of the jam.

Bake in 325?F (160?C) oven until edges are set and centres still jiggle slightly, 22 to 28 minutes. Let cool on rack; refrigerate until cold, about 4 hours.

In heatproof bowl set over saucepan of hot (not boiling) water, melt remaining chocolate chips, stirring until smooth. Let cool slightly; drizzle over mini cheesecakes. (Make-ahead: Refrigerate in airtight container for up to 48 hours.)

Tip from The Test Kitchen: To easily form the base of the cheesecakes, use the bottom of a tablespoon measure to pack the cookie mixture into the bottom of each muffin well.?

Nutritional facts per mini cheesecake: about

  • Fibre 2 g
  • Sodium 223 mg
  • Sugars 26 g
  • Protein 6 g
  • Calories 365.0
  • Total fat 25 g
  • Potassium 93 mg
  • Cholesterol 92 mg
  • Saturated fat 14 g
  • Total carbohydrate 33 g


  • Iron 8.0
  • Folate 7.0
  • Calcium 5.0
  • Vitamin A 20.0
  • Vitamin C 2.0
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Mini Chocolate Raspberry Cheesecakes