Mini Chocolate Raspberry Cheesecakes
I have been pondering these Mini Chocolate Raspberry Cheesecakes ever since I bought the raspberry powder I used to make my Raspberry Dream Cheesecake. I love the combination of raspberry and chocolate together, and these were sure to not disappoint.
- 1.5 cups chocolate graham crackers crushed (about 1 package)
- 1/2 cup walnuts finely chopped
- 6 Tbsp. butter, unsalted melted
- 1 Tbsp. granulated sugar
- pinch. kosher salt
- 24 ounces cream cheese softened
- 1/2 cup raspberry powder
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 3/4 cup milk
- 3 whole eggs
- 1/8 tsp kosher salt
- 1 tsp. pure vanilla extract
- 3/4 cup semi sweet chocolate chips
- 3/4 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
- 1/2 tsp. pure vanilla extract
- 1 pinch salt
- fresh raspberries garnish
- 1 batch homemade whipped cream or use store bought
- 1/2 Tbsp. raspberry powder
- 1/2 Tbsp. cocoa powder
Preheat oven to 350F. Prepare six-4inch spring form pans by place a round of parchment paper in bottom. Combine crust ingredients in a bowl, then press mixture firmly into spring form pan. Place in oven for 10 minutes, or until you smell crust toasting and crust starts browning.
Heat heavy cream until hot (not quite boiling, starting to simmer). Pour over semi-sweet chocolate chips in bowl and let sit for 3-5 minutes before stirring (heat will melt chips if you give it a chance). Stir until smooth, set aside. Combine sugar, flour, salt and raspberry powder in bowl until raspberry powder is evenly distributed. Combine cream cheese, and dry ingredient mixture stand mixer until smooth, scraping bowl as needed. Slowly add in heavy cream and chocolate mixture, while mixing on a low speed. Mix until smooth. Add eggs (one at a time) and vanilla extract, mix until just combined.
Pour batter into prepared evenly between the spring form pans containing crusts. Cook about 35-40 minutes at 350F or until edges are set and center is just barely set. Once cool enough to handle, run knife between cheesecakes and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pans, leaving cheesecakes on pan base. Wrap each cheesecake with plastic wrap and refrigerate overnight (or at least 6 hours).
Heat heavy cream in small saucepan until hot (not quite boiling, but starting to simmer evenly). Remove from heat. Pour semi-sweet chocolate chips into heated cream (ensure all the chocolate chips are submerged) and let sit covered for 3-5 minutes before stirring. Heat will melt chips if you give it a chance. Add vanilla, and stir until smooth (this make take a minute so be patient).
Allow to cool until it's barely warm then pour over chilled cheesecake. Refrigerate for 30 minutes or set (do not cover).
You can top your 4 inch mini chocolate raspberry cheesecakes with homemade whipped cream, raspberry/cocoa mix (mix them together and sift over cheesecakes), and fresh raspberries. Have fun with personalizing your cheesecakes, and enjoy!
I found that by combining all of the dry ingredients for the cheesecake base (the raspberry powder, flour, sugar and salt) before mixing them into the cream cheese, the raspberry powder mixes in much easier. The raspberry power also helps you not to need as much sugar as you would normally need in a cheesecake, adding it's natural flavor and sweetness to the mix. Of course, as with all my mini cheesecakes, they make great gifts (if you are willing to share).
Interested in other cheesecake recipes or tips? Visit my KFO Cheesecake Tips and Recipe List