Mini Chocolate Raspberry Cheesecake

Your mind is going to be blown when you bite into one of these Mini Chocolate Raspberry Cheesecakes.

These raspberry cheesecakes have an Oreo crust, cheesecake layer, chocolate whipped cream, and raspberries on top. Each taste is going to take you to a new level of satisfaction.

Scroll to bottom for printable recipe card.

Mini Chocolate Raspberry Cheesecake

I am always trying out new homemade cheesecake recipes, and this one was a HUGE hit with all the people who tried it. I was bored one Saturday afternoon and decided it was the perfect time to create these mini chocolate cheesecakes.

After I made them, we delivered them to our neighbors, and they were more than happy to be my trusted taste testers. No one had any complaints when they bit into these muffin tin cheesecakes. They ate them and sent me a message to compliment the combination of flavors. The only change I made was adding fresh raspberries to the top for an extra special treat.

The mini chocolate raspberry cheesecakes are now one of our favorite muffin tin cheesecakes. They are sweet and perfect for the chocolate fan in your world.

Whip them up for parties or other events, and everyone is happy to munch on them. Plus, they will be asking for the recipe, and you can share this with them.

Can I Use Graham Crackers For The Crust?

Yes, if you would rather use graham crackers instead of Oreos, that’s more than fine. We love the flavor and texture that the mini chocolate cheesecakes have when we use Oreos, but graham crackers would be great too. You could even use the chocolate graham crackers for a fun surprise.

How Do You Store Raspberry Cheesecake?

The homemade cheesecakes need to be kept in the fridge anytime you aren’t eating them. They shouldn’t sit out longer than 2 hours at a time. Keep them in an airtight container, and they will last in the refrigerator for up to 5 days.

Additionally, you can freeze the cheesecakes for up to 3 months. They can be defrosted in the fridge or set them on the counter for 20-30 minutes.

Can I Use Different Fruit?

Oh yes! Feel free to swap out the raspberries for any of your favorite fruits. You could use blueberry preserves, strawberry preserves, or anything else you like. Let us know what flavor combinations you come up with. 

Ingredients

These mini chocolate raspberry cheesecakes are unforgettable and irresistible. I can’t wait for you to bite into one and see how much you love it. 

Crust ingredients

• 2 C crushed Oreos
• ¼ C unsalted butter, melted

Chocolate cheesecake ingredients

• 2 – 8oz cream cheese, softened
• ½ C sour cream
• ⅓ C sugar
• 2 tbsp cocoa powder
• Two large eggs
• ½ C semi-sweet chocolate chips, melted
• 1 tsp vanilla

Chocolate Whipped Cream ingredients

• 1 C heavy whipping cream
• ¼ C cocoa powder
• ¼ C powdered sugar
• One medium piping bag fitted with a star tip

Topping ingredients

• 1 – 18oz Smuckers Raspberry Preserves
• 1 – 4oz container of fresh raspberries for topping

How To Make Mini Chocolate Raspberry Cheesecakes

Crust Directions

First Step: Start by lining the bottom of a 6-inch springform pan with parchment paper and spray the sides with cooking non-stick baking spray. 

Second Step: Now, you will crush up 24 Oreo cookies until they are like sand texture. You can use a rolling pin to crush or a food processor. 

Third Step: Now mix in your melted butter to make the cookie crust. 

Fourth Step: Press down the crushed Oreos and then place the mixture in the freezer while you are working on the cheesecake.  

Chocolate cheesecake Directions

First Step: Using a large mixing bowl, beat together the cream cheese, sugar, and sour cream until combined and smooth. 

Second Step: Slowly begin to beat in the cocoa powder, melted chocolate, and vanilla. Mix until it is combined. 

Third Step: Slowly beat in 1 egg at a time until combined after each egg. Do not overmix as it will create air in the cheesecake. 

Fourth Step: Pour your cheesecake into the pan, and cover tightly with foil. 

Fifth Step: Add 1 cup of water into the Instant Pot, and then place trivet into the pot. Put the springform pan with cheesecake on top of the trivet.

Sixth Step: Close the lid on your pressure cooker and make sure the valve is set to seal. 

Seventh Step: Select high pressure for 35 minutes, with a natural release of 20 minutes. 

Eighth Step: Remove the lid and use a paper towel to dap onto the foil to remove condensation.

Ninth Step: Carefully remove from the pot and place onto a wire rack and allow to cool for around an hour. 

Tenth Step: Then cover the cheesecake and store in the fridge for 24 hours, so it sets up. 

Chocolate Whipped Cream Directions

First Step: To make the chocolate whipped cream, you will mix ingredients in a stand mixer on medium speed. 

Third Step: Scoop your homemade whipped cream into a piping bag for decorating your cheesecake. 

Topping Directions

First Step: Scoop out ¼ – ½ C of the raspberry preserves onto the top of the cheesecake and smooth evenly. 

Second Step: Now you can pipe dollops of whipped cream around the edge of the raspberry chocolate cheesecake.

Third Step: Top with fresh raspberries on top of the whipped cream

Fourth Step: Cut and serve!

Now, remember to save this recipe on Pinterest for later 🙂

Mini Chocolate Raspberry Cheesecake

Cook Time: 40 minutes minutes

Inactive Time: 1 day day

Total Time: 1 day day 40 minutes minutes

These raspberry cheesecakes have an Oreo crust, cheesecake layer, chocolate whipped cream, and raspberries on top. Each taste is going to take you to a new level of satisfaction.

5 from 1 vote

Review Recipe

Ingredients 

Chocolate Layer:

• 1 1/2 C flour
• 3 tbsp cocoa powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 10 tbsp unsalted butter, softened
• 1 C sugar
• 2 large egg yolk
• 2 tbsp whole milk
• 2 tsp pure vanilla extract

Cheesecake Filling

• 2 - 8 oz cream cheese, softened
• 1 C sugar
• ½ C sour cream
• ¾ tsp pure vanilla extract
• ⅛ tsp kosher salt
• 2 large eggs

Chocolate Ganache

• 1 C Semi-sweet chocolate chips
• ½ C heavy whipping cream

Chocolate Whipped Cream

• 1 ½ C heavy whipping cream
• ¼ Powdered Sugar
• 1 large piping bag fitted with star tip

Follow Sweet Pea's Kitchen

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

Email(Required)

Name

This field is for validation purposes and should be left unchanged.

Δ

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

Instructions

• Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
• Using a large bowl, whisk together the flour, cocoa powder, baking soda and salt together
• Using a standing mixer, beat together the butter and sugar until light and fluffy
• Beat in the egg yolk, milk, and vanilla extract
• Gradually mix in the dry ingredients until combined
• Spoon about 1 tbsp of the batter into each cupcake liner
• Bake in the oven for about 5 - 7 minutes
• Set aside to cool

Cheesecake Filling Directions:

• Bring oven temp down to 325
• Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy
• Beat in the sour cream, vanilla and salt until combined
• Beat in the eggs, 1 at a time until combined
• Scoop about ¼ C of the cheesecake batter into the cupcake liners
• Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set
• Allow to cool completely

Chocolate Ganache Directions

• Pour chocolate chips into a heat safe bowl
• Using a small pot, bring the heavy whipping cream to a slow simmer
• Pour heavy whipping cream over the chocolate chips and whisk until smooth
• Scoop 1 ½ tbsp of ganache onto the top of the cold cheesecakes
• Allow ganache to harden

Chocolate Whipped Cream Directions

• Using a large bowl and hand mixer, beat together all ingredients until stiff with peaks
• Pipe dollops of whipped cream onto the cupcakes
• Using remaining ganache, drizzle over the top of the cheesecake
• Top with a fresh Raspberry
• Enjoy!

Author: Laura

I have some awesome cheesecake recipes that I would love for you to try. Let’s take a look at my favorites.

Cherry Cheesecake Brownies – Dig into these indulgent cherry cheesecake brownies. I promise you won’t regret it!

Caramel Apple Cheesecake Bars – The combination of caramel and apples is heavenly. Bite into one of these tasty bars, and you’ll want another.

Instant Pot S’more Cheesecake – Break out the pressure cooker and whip up one of these decadent and rich cheesecakes. Wonderful for a fancy dinner party or a low key night at home.

Instant Pot Raspberry Cheesecake – If you are a fan of all things cheesecake and raspberry, then this beauty should be added to your list. It’s insane how yummy it tastes too.