Raspberry Chocolate Cheesecake

Chocolate Raspberry Cheesecake

Mini Cheesecakes

Calling all raspberry dessert lovers! Here’s a chocolate raspberry cheesecake recipe that will inspire you to spend more time in your kitchen. Even though these chocolate raspberry cheesecakes cupcakes are easy to make, they look impressive. So call your girls over and whip up these rich, chocolatey treats for a fabulous girls’ night in!

Mini Chocolate Raspberry Cheesecake

Because we’re baking these mini chocolate raspberry cheesecakes in the oven, we won’t need to complicate things with a springform pan or complicated food processor. And because not everyone loves dark chocolate, we use semi-sweet chocolate chips. Feel free to get creative and use oranges or strawberries in place of the raspberries to switch it up a bit!

 

So what are you waiting for? Let’s give it a try!

 

How to Make Raspberry Chocolate Cheesecake

Crust Directions

 

Preheat oven to 350 degrees and line a cupcake pan with cupcake liners. Using a large bowl, whisk together the flour, cocoa powder, baking soda, and salt together.

 

Using a standing mixer, beat together the softened butter (not melted butter) and sugar until light and fluffy. Beat in the egg yolk, milk, and vanilla extract. Gradually mix in the dry ingredients until combined.

 

Spoon about 1 tbsp of the batter into each cupcake liner and use a spoon to flatten the mixture. Bake in the oven for about 5 – 7 minutes. Set aside to cool.

 

Cheesecake Filling

 

Bring oven temp down to 325. Using a standing mixer, beat together the Philadelphia cream cheese and sugar until smooth and creamy. Beat in the sour cream, vanilla, and salt until combined. Beat in the eggs, 1 at a time until combined.

 

 

Scoop the cheesecake batter into the pans. Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set. Allow to cool completely.

 

 Chocolate Ganache Instructions

 

Pour chocolate chips into a heat-safe bowl. Using a small pot, bring the heavy whipping cream to a slow simmer. Pour heavy whipping cream over the chocolate chips and whisk until smooth. Scoop ganache onto the top of the cold cheesecakes. Allow the chocolate ganache to harden.

 

Chocolate Whipped Cream

 

Using a large bowl and hand mixer, beat together all ingredients until stiff with peaks. Pipe dollops of whipped cream onto the cupcakes using a piping bag with a star tip. Using remaining ganache, drizzle over the top of the cheesecake in a back and forth motion and top with fresh raspberries.

 

Happy Baking!

 

Have a look at some of our other delicious cupcake recipes too!

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