Description
Delicate mini cheesecakes featuring rich dark chocolate and vibrant raspberries with a crunchy cookie crust.
Ingredients
Scale
- 18–20 chocolate sandwich cookies (such as Oreos)
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 4 ounces small curd cottage cheese
- 3 ounces dark chocolate (about 70% cocoa), melted and cooled slightly
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 3/4 cup fresh raspberries (or frozen, thawed and drained)
- 2 tablespoons powdered sugar
- 1/2 teaspoon lemon juice (optional)
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper cupcake liners.
- In a food processor, pulse the chocolate sandwich cookies until finely crushed. Add the melted butter and pulse until the crumbs are evenly moistened.
- Spoon about 1 heaping tablespoon of the crust mixture into each liner and press down firmly to create a compact base.
- Bake for 5 minutes and set aside to cool slightly.
- In a small bowl, mash the fresh raspberries with powdered sugar and lemon juice to create a chunky raspberry sauce.
- In a small bowl, gently melt the dark chocolate and allow it to cool slightly.
- In a large mixing bowl, beat together the cream cheese and cottage cheese until smooth and creamy. Add sugar, egg, vanilla, and salt, mixing until combined.
- Pour in the melted chocolate and gently beat until fully incorporated.
- Divide the cheesecake filling among the prepared crusts, using about 2 tablespoons per cup, and smooth the tops.
- Dot each with about 1 teaspoon of raspberry sauce, creating a marbled effect.
- Bake for 16-18 minutes until the centers are just set. Let cool for 15 minutes before transferring to a wire rack.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Optional toppings include extra raspberries, fresh mint leaves, and dark chocolate shavings.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 195
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg