Raspberry Cheesecake Chocolate Crust (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups crushed chocolate cookies
02 -
1/4 cup unsalted butter, melted
→ Cheesecake Filling
03 -
16 ounces cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
07 -
1 cup fresh raspberries, plus extra for garnish
→ Raspberry Coulis (Optional)
08 -
1 cup fresh raspberries
09 -
1/4 cup granulated sugar
10 -
2 tablespoons water
# Instructions:
01 -
Preheat the oven to 325°F (163°C). Line a 24-cup mini muffin tin with paper liners.
02 -
Mix the crushed chocolate cookies with melted butter until well combined. Press a tablespoon of the mixture into the bottom of each muffin cup. Bake for 5 minutes, then remove from the oven.
03 -
Beat the cream cheese and sugar together until smooth. Add eggs one at a time, then vanilla, mixing until well incorporated. Gently fold in the raspberries.
04 -
Spoon the cheesecake mixture over the pre-baked crusts, filling each cup nearly to the top.
05 -
Bake for 20 minutes, or until the filling is set. Allow to cool to room temperature, then chill in the refrigerator for at least 2 hours.
06 -
Combine raspberries, sugar, and water in a saucepan over medium heat. Cook until the raspberries break down and the mixture thickens slightly. Strain through a fine-mesh sieve to remove seeds.
07 -
Drizzle raspberry coulis over chilled cheesecake bites and garnish with fresh raspberries before serving.
# Notes:
01 -
For a finer crust, pulse the chocolate cookies in a food processor until they are fine crumbs.
02 -
To ensure a smooth cheesecake filling, make sure all ingredients are at room temperature before mixing.
03 -
Chill the cheesecake bites thoroughly before serving to ensure they hold their shape.