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Raspberry Tuxedo Mini Cheesecakes

Raspberry Tuxedo Mini Cheesecakes. No need to resist! At only about 200 calories each these luscious raspberry & chocolate mini cheesecakes satisfy a dessert craving without any of the guilt.

Raspberry Tuxedo Mini Cheesecakes close up photo of a cut serving revealing inside

Raspberry Tuxedo Mini Cheesecakes

If baking a whole cheesecake is a dangerous proposition for you, these raspberry tuxedo mini cheesecakes are the solution.

True, a whole cheesecake is a great dessert, but how often does it all get finished at the dinner for which it was prepared? Inevitably, you’ll find yourself drawn in by that powerful tractor beam coming from the fridge to cut off  “just a sliver”.

Mini Raspberry Tuxedo Cheesecakes photo of a single uncut cheesecake on a white plate

Mini Raspberry Tuxedo Cheesecakes

Well those slivers add up as you suddenly and undeniably realize while you’re licking the last crumbs off the serving plate in the soft glow of the fridge light at 2 AM.

These mini Cheesecakes are one solution to rescue your floundering willpower and maybe even your waistline. This recipe makes a dozen cupcake sized portions, roughly equivalent to making just 1/3 of an entire cheesecake and is an idea that is easily adapted to practically any cheesecake recipe.

Dark Chocolate Chips, to melt and dip the biscotti

Dark Chocolate Chips are my preference for this recipe but feel free to use what you like.

These perfectly portioned little cheesecake bites are also a great addition to pot-luck dinners or dessert buffet parties. They are great to make in advance as well because they do freeze beautifully.

Red frozen raspberries background closeup photo

Frozen Raspberries make this recipe more economical without sacrificing flavour.

Of course, the downside to that is, now that tractor beam is coming from the freezer instead of the fridge and there’s no light in the freezer to guide your way. Don’t step on the cat on the way back to bed. I always get caught that way.

Raspberry Tuxedo Mini Cheesecakes wide shot image with coffee in background

Raspberry Tuxedo Mini Cheesecakes

You might also like to try our Chocolate Cheesecake Cupcakes.

Chocolate Cheesecake Cupcakes image with title text

Like this Raspberry Tuxedo Mini Cheesecakes recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

Raspberry Tuxedo Mini Cheesecakes photo with title text for Pinterest

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Raspberry Tuxedo Mini Cheesecakes close up photo of a cut serving revealing inside
Yield: 12 mini cheesecakes

Raspberry Tuxedo Mini Cheesecakes

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Raspberry Tuxedo Mini Cheesecakes - No need to resist! At only about 200 calories each these luscious raspberry & chocolate mini cheesecakes satisfy a dessert craving without any of the guilt.

Ingredients

For the Graham crumb base

  • ¾ cup graham wafer crumbs (or chocolate cookie crumbs)
  • 2½ tbsp melted butter
  • 1 tbsp sugar

For the Cheesecake Batter

  • 1 cup cream cheese (one 8 oz block)
  • ⅓ cup sugar
  • 1½ tsp pure vanilla extract
  • 1 egg
  • ⅓ cup whipping cream

For the center and top

  • 5 or 6 raspberries per cheesecake (it’s fine to use frozen
  • 1½ cups chocolate chips
  • ½ cup whipping cream

Instructions

For the Graham crumb base

  1. Preheat oven to 300 degrees F.
  2. Mix together the crumbs, butter and sugar.
  3. Divide evenly between the 12 paper lined muffin cups and presss the crumbs firmly into the bottom of each.

For the Cheesecake Batter

  1. Beat the cream cheese, sugar and vanilla extract until smooth.
  2. Beat in the egg until smooth.
  3. Finally lend in the whipping cream.
  4. Divide the cheesecake filling equally between the 12 muffin cups and bake for 15-20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake.
  5. Remove from the oven and cool completely.

To top the mini cheesecakes

  1. To finish off the mini cheesecakes, top them with 5 or 6 raspberries per cheesecake (it’s fine to use frozen)

To make the Chocolate Ganache

  1. Gently melt the chocolate and whipping cream together in a double boiler. A glass bowl placed over slowly simmering water works well.
  2. Spoon the chocolate ganache evenly over the raspberries and smooth it out with the back of a teaspoon to completely cover and surround the raspberries.
  3. Chill until the chocolate sets before serving.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.


Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
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Raspberry Tuxedo Mini Cheesecakes - HouseKeeperMag.com

Friday 8th of January 2021

[…] True, a whole cheesecake is a great dessert, but how often does it all get finished at the dinner for which it was prepared? Inevitably, you’ll find yourself drawn in by that powerful tractor beam coming from the fridge to cut off “just a sliver”. RECIPE HERE —-> Raspberry Tuxedo Mini Cheesecakes […]

karen

Sunday 14th of June 2020

I'm confused . I put the ingredients (not including the graham cracker crust) into a nutrition counter and it came up with 269.9 calories per serving. ( 12 servings) That's without the crust. I used https://recipes.sparkpeople.com/recipe-calculator.asp. Could you give me the nutrition for this recipe ( including crust) from your nutrition counter? Thanks !

Marthe

Saturday 16th of November 2019

Rosie for

Katerina

Saturday 12th of October 2019

Hi there, must the cream be beaten before it is added in the cheesecake mix? Thank you for the lovely recipes.

Anne Fong

Tuesday 29th of May 2018

You have lovely recipes. I try the lemon blueberry probably next week when I have time. Thank you.

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