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!
Mini Chocolate Raspberry Cheesecake
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
Ingredients
- Chocolate Layer
- 1 1/2 C flour
- 3 tbsp Cocoa powder
- 1 tsp Baking soda
- 1/2 tsp Kosher salt
- 10 tbsp Unsalted butter, softened
- 1 cup Sugar
- 2 large Egg yolks
- 2 tbsp Whole milk
- 2 tsp Pure vanilla extract
- Cheesecake Filling
- 2 - 8oz Cream cheese, softened
- 1 cup Sugar
- ½ cup Sour cream
- ¾ tsp Pure vanilla extract
- ⅛ tsp Kosher salt
- 2 large Eggs
- Chocolate Ganache
- 1 cup Semi sweet chocolate chips
- ½ cup Heavy whipping cream
- Chocolate Whipped Cream
- 1 ½ cup Heavy whipping cream
- ¼ cup Powdered Sugar
Instructions
Chocolate Layer
1 1/2 C flour
3 tbsp Cocoa powder
1 tsp Baking soda
1/2 tsp Kosher salt
10 tbsp Unsalted butter, softened
1 cup Sugar
2 large Egg yolks
2 tbsp Whole milk
2 tsp Pure vanilla extract
Directions
Preheat oven to 350 degrees and line a cupcake pan with
cupcake liners, set aside.
Using a standing mixer with the paddle attachment, beat
together the butter and sugar until light
and fluffy.
Mix in the egg yolk, milk, and vanilla extract.
Add in the dry ingredients and mix until combined.
Spoon about 1 tbsp of the batter into each cupcake liner.
Bake in the oven for about 5 - 7 minutes.
Set aside to cool.
Cheesecake Filling
2 - 8oz Cream cheese, softened
1 cup Sugar
½ cup Sour cream
¾ tsp Pure vanilla extract
⅛ tsp Kosher salt
2 large Eggs
Directions
Bring oven temp down to 325
Using a standing mixer, beat together the 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 about ¼ C of the cheesecake batter into the cupcake
liners
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
1 cup Semi sweet chocolate chips
½ cup Heavy whipping cream
Directions
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 1 ½ tbsp of ganache onto the top of the cold
cheesecakes
Allow ganache to harden
Chocolate Whipped Cream
1 ½ cup Heavy whipping cream
¼ cup Powdered Sugar
1 large Piping bag fitted with star tip
Directions
Using a large bowl and hand mixer, beat together all
ingredients until
stiff with peaks
Pipe dollops of whipped cream onto the cupcakes
Using remaining ganache, drizzle over the top of the
cheesecake
Top with a fresh Raspberry
Enjoy!
