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.
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”.
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.
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.
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.
Like this Raspberry Tuxedo Mini Cheesecakes recipe?
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You might also like to try our Chocolate Cheesecake Cupcakes.
- ¾ cup graham wafer crumbs (or chocolate cookie crumbs)
- 2½ tbsp melted butter
- 1 tbsp sugar
- 1 cup cream cheese (one 8 oz block)
- ⅓ cup sugar
- 1½ tsp pure vanilla extract
- 1 egg
- ⅓ cup whipping cream
- 5 or 6 raspberries per cheesecake (it’s fine to use frozen
- 1½ cups chocolate chips
- ½ cup whipping cream
Preheat oven to 300 degrees F.
Mix together the crumbs, butter and sugar.
Divide evenly between the 12 paper lined muffin cups and presss the crumbs firmly into the bottom of each.
Beat the cream cheese, sugar and vanilla extract until smooth.
Beat in the egg until smooth.
Finally lend in the whipping cream.
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.
Remove from the oven and cool completely.
To finish off the mini cheesecakes, top them with 5 or 6 raspberries per cheesecake (it’s fine to use frozen)
Gently melt the chocolate and whipping cream together in a double boiler. A glass bowl placed over slowly simmering water works well.
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.
Chill until the chocolate sets before serving.
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