If you love cheesecakes, try these Mini Chocolate Topped Raspberry Cheesecakes. Mini cheesecakes bake quickly and chill fast, so you can have a finished dessert in about an hour. They start with a simple cookie crust, have a creamy baked filling, and are finished with melted dark chocolate and a few fresh raspberries — perfect to make ahead for holidays, parties, or a casual after‑dinner treat.
Lately I’ve been thinking small — first with mini apple pies and now with these cheesecakes. They were born from a late‑night idea when I needed a quick dessert for guests and didn’t have time for a full‑size cheesecake. Mini versions are ideal when you want cheesecake flavor without the time commitment. They’re simple to prepare, chill quickly, and store well in the refrigerator until you’re ready to serve.
What’s Great About Mini Cheesecakes
- Quick and easy to prepare with minimal ingredients.
- Short baking time — about 15 minutes.
- Chill time is brief, so they set in roughly an hour.
- Make and serve within an hour, making them perfect for last‑minute desserts.
Tips for Making the Mini Chocolate Topped Raspberry Cheesecakes
- You can use any cookies for the base — graham wafers, vanilla or chocolate cookies all work; choose based on your preference.
- Dark chocolate gives a nice contrast, but milk or white chocolate are fine alternatives for the topping.
- Fresh raspberries are lovely on top, but other berries like blueberries or strawberries can be substituted.
More Mini Cheesecakes You’ll Love
- Mini Apple Pie Cheesecakes
- Individual Lemon Cheesecakes
- Blueberry Compote Cheesecakes
Mini Chocolate Topped Cheesecakes with Raspberries
Ingredients
- 8 oz cream cheese
- 1 Cup graham wafers crumbled
- 4-5 tablespoon butter melted
- 1 Egg
- 1 Teaspoon vanilla
- 1/3 Cup sugar
- 2 oz dark chocolate melted
- Fresh raspberries for garnish
Instructions
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Preheat oven to 350°F. Line 12 muffin tins with paper liners and set aside.
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Combine the graham wafer crumbs with melted butter in a medium bowl. Divide the crumb mixture evenly among the 12 liners and press firmly to form the crust.
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In an electric mixer bowl, beat the cream cheese on high until smooth. Add the sugar, vanilla, and egg, and mix until fully combined. Spoon the filling evenly over the crusts. Bake for 12–15 minutes, or until the centers are set. Cool on a wire rack, then transfer to the refrigerator to chill completely.
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After about an hour, remove from the refrigerator and peel off the paper liners.
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Melt the chocolate in a double boiler. Place a few raspberries on each mini cheesecake, then drizzle the hot melted chocolate over the tops using a whisk or spoon. Serve immediately or cover and refrigerate until ready to serve.
Note: appliance temperatures and bake times can vary; times provided are estimates.
Calories from Fat 117