Raspberry Tuxedo Mini Cheesecakes

Directions

1. Prepare the crust: Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners. Mix crushed chocolate cookies and melted butter until evenly combined. Press about 1 tablespoon into the bottom of each liner. Bake for 5 minutes, then set aside to cool.
2. Make the cheesecake filling: In a medium bowl, beat cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing until fully combined. Spoon the mixture over each chocolate crust, filling about 2/3 of each cup.
3. Bake the mini cheesecakes: Bake for 12–15 minutes, or until the centers are just set. Allow to cool completely in the pan, then transfer to the refrigerator for at least 1 hour to chill.
4. Prepare the raspberry layer: In a small saucepan over low heat, combine raspberries, sugar, and lemon juice. Cook for 3–5 minutes, stirring occasionally, until raspberries break down and form a sauce. Strain to remove seeds if desired and let cool. Spoon a small amount of raspberry sauce onto each chilled cheesecake.
5. Make the chocolate ganache: Heat the heavy cream in a small saucepan until just simmering. Pour over chopped dark chocolate and let sit for 2 minutes. Stir until smooth and glossy. Allow to cool slightly so it thickens to a pourable consistency.
6. Top the cheesecakes: Spoon or drizzle the ganache over each cheesecake, creating a “tuxedo” effect by leaving a bit of raspberry layer visible at the center.
7. Chill and serve: Refrigerate the mini cheesecakes for another 30 minutes to allow the ganache to set. Garnish with fresh raspberries or chocolate curls if desired before serving.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Chill Time: 1 hour 30 minutes
• Total Time: 2 hours 10 minutes
• Servings: 12 mini cheesecakes
• Difficulty: Medium

Variations & Substitutions

• Berry Variations: Substitute raspberries with strawberries, blueberries, or a mixed berry blend.
• Nutty Crust: Add 1/4 cup finely chopped nuts to the crust for extra crunch.
• Vegan Option: Use vegan cream cheese and plant-based chocolate for a dairy-free version.
• Mini Parfaits: Layer crust, cheesecake filling, and fruit sauce in small glasses instead of muffin tins.

Serving Suggestions