Description
Delicious mini cheesecake bites with a rich chocolate crust and topped with fresh raspberries.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/3 cup melted butter
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup raspberry puree
- 1 cup heavy cream
- Fresh raspberries for topping
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine chocolate cookie crumbs and melted butter until well mixed. Take your greased mini muffin pan and press this mixture into the bottom of each cup to form the crust. Bake for 8 minutes and allow them to cool completely.
- While the crust cools, grab another bowl and beat the softened cream cheese, powdered sugar, and vanilla extract together until you achieve a smooth mixture. Stir in the raspberry puree until it’s fully mixed.
- In a separate bowl, whip your heavy cream until stiff peaks form. Gently fold this whipped cream into the cheesecake mixture, ensuring you maintain the light and airy texture.
- Now it’s time to spoon or pipe the creamy filling into your cooled chocolate crusts. Top with fresh raspberries for that beautiful touch.
- Finally, chill these bites in the refrigerator for at least 45 minutes before you serve them up.
Notes
Serve with a drizzle of raspberry sauce or a sprinkle of powdered sugar for extra elegance. Best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Raspberry, Cheesecake, Dessert, Chocolate, Bites, Easy Recipe