Introduction
Mini cheesecakes are the perfect dessert when you want something indulgent, elegant, and portion-controlled. This recipe takes them to the next level with two decadent additions: a silky chocolate ganache topping and a fresh raspberry sauce. The result? A stunning three-layered dessert that combines creamy, rich cheesecake with the fruity brightness of raspberries and the deep luxury of chocolate.
What I love about these mini cheesecakes is their versatility and charm. They are perfect for dinner parties, date nights, birthdays, or festive gatherings. They look bakery-worthy but are surprisingly easy to make at home. And because they are baked in muffin tins, you don’t need special springform pans or hours of chilling time like traditional cheesecakes.
Why I Love This Recipe
I love this recipe because it brings together contrasting flavors and textures in perfect harmony:
- The buttery graham cracker crust is crunchy and sweet.
- The cheesecake layer is smooth, creamy, and not overly heavy.
- The raspberry sauce adds a tart, fresh brightness.
- The chocolate ganache crowns everything with richness.
They’re also easy to serve — no messy slicing of a big cheesecake. Everyone gets their own perfectly portioned mini cheesecake, making this a stress-free dessert for hosts.
Why It’s a Must-Try Dish
- Impressive but simple: Looks fancy, tastes decadent, but uses basic ingredients.
- Perfectly portioned: Individual servings mean no fuss at the table.
- Flavor balance: Sweet, tart, and rich all in one bite.
- Versatile: Can be customized with different toppings or crusts.
- Crowd-pleaser: Kids and adults both adore them.
Recipe Details
- Preparation Time: 25 minutes
- Cooking Time: 20 minutes
- Cooling & Chilling Time: 2 hours
- Total Time: ~2 hours 45 minutes
- Servings: 12 mini cheesecakes
- Calories: ~300 per cheesecake
- Course: Dessert
- Cuisine: American
Ingredients
For the Crust
- 1 cup (100 g) graham cracker crumbs (or digestive biscuits)
- 2 Tbsp granulated sugar
- 4 Tbsp (55 g) unsalted butter, melted
For the Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120 g) sour cream
- 1 tsp pure vanilla extract
For the Raspberry Sauce
- 1 cup (125 g) fresh or frozen raspberries
- 2 Tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 Tbsp water (slurry, optional for thickening)
For the Chocolate Ganache
- 4 oz (115 g) semisweet or dark chocolate, finely chopped
- ½ cup (120 ml) heavy cream
Step-by-Step Preparation Method
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Divide mixture evenly into liners (about 1 Tbsp each).
- Press down firmly with the back of a spoon or flat glass.
- Bake for 5 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs, one at a time, mixing just until combined.
- Add sour cream and vanilla; mix until smooth.
- Divide batter evenly among muffin cups, filling about ¾ full.
- Bake for 18–20 minutes, or until centers are just set (slightly jiggly is fine).
- Remove from oven, let cool completely in the pan, then chill for at least 1–2 hours.
Step 3: Make the Raspberry Sauce
- In a saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat until berries break down, about 5 minutes.
- If desired, stir in cornstarch slurry to thicken.
- Strain sauce through a fine mesh sieve to remove seeds (optional).
- Cool completely before topping cheesecakes.
Step 4: Make the Chocolate Ganache
- Heat cream in a small saucepan until simmering (not boiling).
- Pour over chopped chocolate in a bowl.
- Let sit 2 minutes, then stir until smooth and glossy.
- Let cool slightly before spooning onto cheesecakes.
Step 5: Assemble
- Spoon about 1 tsp raspberry sauce over each cooled cheesecake.
- Top with a thin layer of chocolate ganache.
- Chill again for 30 minutes to set before serving.
How to Serve
- Serve chilled, garnished with a fresh raspberry or chocolate curls on top.
- Pair with coffee, tea, or dessert wine for an elegant finish.
- Arrange on a platter for parties — they make a stunning display.
Recipe Tips
- Don’t overbake — the cheesecakes should have a slight jiggle in the center.
- Always chill before serving for best texture.
- Line muffin tins with paper liners for easy removal.
- Use high-quality chocolate for the ganache.
- Make raspberry sauce ahead of time to save steps on baking day.
Variations
- Fruit Swap: Use blueberries, blackberries, or strawberries instead of raspberries.
- Nutty Crust: Replace graham crackers with crushed Oreos, Biscoff cookies, or almonds.
- White Chocolate Ganache: Swap dark chocolate for white chocolate for a sweeter finish.
- Swirled Cheesecakes: Swirl raspberry sauce directly into the cheesecake batter before baking.
- Holiday Flair: Add a peppermint ganache topping and crushed candy canes for Christmas.
Freezing and Storage
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze unfrosted cheesecakes (without ganache and sauce) in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before topping.
- Raspberry Sauce: Can be made 3 days in advance and stored in the fridge.
Special Equipment Needed
- 12-cup muffin tin
- Cupcake liners
- Electric mixer (hand or stand mixer)
- Small saucepan (for sauce & ganache)
- Fine mesh sieve (optional, for sauce)
Conclusion
These Mini Cheesecakes with Raspberry Sauce and Chocolate Ganache are a perfect balance of flavors: creamy, tangy, fruity, and rich. They look elegant enough for a dinner party but are simple enough for a casual dessert. Whether you’re celebrating a special occasion or just want to treat yourself, these mini cheesecakes are guaranteed to delight.
Each bite feels like a tiny indulgence — the crunch of the crust, the creaminess of the cheesecake, the brightness of raspberries, and the richness of chocolate make them absolutely irresistible. A must-try recipe for cheesecake lovers everywhere!
Mini Cheesecakes with Raspberry Sauce and Chocolate Ganache
Description
Mini cheesecakes are the perfect dessert when you want something indulgent, elegant, and portion-controlled. This recipe takes them to the next level with two decadent additions: a silky chocolate ganache topping and a fresh raspberry sauce.
Ingredients
For the Crust
For the Cheesecake Filling
For the Raspberry Sauce
For the Chocolate Ganache
Instructions
-
Step 1: Prepare the Crust: Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Divide mixture evenly into liners (about 1 Tbsp each). Press down firmly with the back of a spoon or flat glass. Bake for 5 minutes, then set aside to cool.
-
Step 2: Make the Cheesecake Filling: Beat cream cheese and sugar until smooth and creamy. Add eggs, one at a time, mixing just until combined. Add sour cream and vanilla; mix until smooth. Divide batter evenly among muffin cups, filling about ¾ full. Bake for 18–20 minutes, or until centers are just set (slightly jiggly is fine). Remove from oven, let cool completely in the pan, then chill for at least 1–2 hours.
-
Step 3: Make the Raspberry Sauce: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down, about 5 minutes.
-
If desired, stir in cornstarch slurry to thicken. Strain sauce through a fine mesh sieve to remove seeds (optional). Cool completely before topping cheesecakes.
-
Step 4: Make the Chocolate Ganache: Heat cream in a small saucepan until simmering (not boiling). Pour over chopped chocolate in a bowl. Let sit 2 minutes, then stir until smooth and glossy. Let cool slightly before spooning onto cheesecakes.
-
Step 5: Assemble: Spoon about 1 tsp raspberry sauce over each cooled cheesecake. Top with a thin layer of chocolate ganache. Chill again for 30 minutes to set before serving.
