Description
Delightful bite-sized treats combining the rich flavors of chocolate and creamy cheesecake with the freshness of raspberries.
Ingredients
Scale
- 2 cups fresh raspberries
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups chocolate cookies, crushed
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 2 tbsp water
Instructions
- Preheat the oven to 325°F (160°C). Grease a mini muffin pan.
- In a medium bowl, mix together crushed chocolate cookies and melted butter until it resembles wet sand. Press this mixture into the bottoms of the muffin tin to form a crust.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and beat well.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and water.
- Gently fold in fresh raspberries.
- Pour the cheesecake mixture over the crusts in the muffin pan, filling each cup almost to the top.
- Bake for 18-20 minutes or until the centers are set. Let them cool completely.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
For best flavor, serve cold. Consider adding fresh raspberry garnish and a drizzle of chocolate sauce for decoration.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cheesecake, dessert, raspberry, chocolate, bites, sweet treats