Description
Delightful bite-sized cheesecake treats with a creamy raspberry filling nestled in a crunchy chocolate crust, perfect for any occasion.
Ingredients
Scale
- 1 cup crushed chocolate cookies
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
- Prepare the Crust: Crush chocolate cookies and mix with melted butter until resembling wet sand.
- Press Into Mini Muffin Cups: Pack the chocolate mixture tightly into mini muffin cups.
- Prebake the Crust: Prebake the filled cups until lightly toasted.
- Prepare the Filling: Beat cream cheese and sugar until smooth, add eggs one at a time, and fold in raspberries.
- Fill the Pre-baked Crusts: Spoon the raspberry cream mixture into the crusts.
- Bake Until Set: Bake until centers are slightly wobbly.
- Cool Completely: Let bites cool before garnishing.
- Chill for Perfection: Refrigerate for at least two hours before serving.
Notes
For a gluten-free option, use gluten-free chocolate cookies. Might be stored in an airtight container for up to a week.
- Prep Time: 30
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg