Mini Cheesecakes with Raspberries and Chocolate Ganache

Mini Cheesecake Recipe with Raspberries and Chocolate


Cheeeeeesecake. It’s a beautiful thing.

Cheese, in general, is my favorite food. Being able to eat it for dessert makes me happy.

I’ve partnered up with PHILADELPHIA Cream Cheese for their Bring Out The Silver campaign. (Get it? The little bricks of cream cheese are wrapped in silver?) I’m bringing out the silver in the form of this scrumptious cheesecake. Raspberries and chocolate is one of my favorite flavor combos and when you combine it with cheesecake? Oh my, yes. Good things happen. Good things, indeed.

Mini Cheesecake Recipe with Raspberries and Chocolate

Did you know that PHILADELPHIA Cream Cheese has been around since 1872 using real milk and cream?  There are some products that I don’t really care about the brand. Cream cheese? Not one of those products. I always bring the silver, man. Why? They use fresh milk that is local to their processing facility. Their cheese goes from farm to fridge in just six days. The brick varieties of cream cheese have zero preservatives. Yes, zero. And, of course, I love that they use real ingredients. I hate when my food isn’t actually food, y’all.

Mini Cheesecake Recipe with Raspberries and Chocolate

I know a lot of people have issues with their cheesecakes cracking, but I’ve got a few tips for you. First up, you want to bring everything to room temperature. This includes both the cheese and the eggs! It really makes a difference! You also don’t want to overmix your batter. My favorite tip, though, is to bake your cake in a water bath. I have never had a cheesecake crack when it’s been baked in a water bath.

Some other fabulous bloggers are sharing mini cheesecakes today, too! Stop by and give them some lovin’!

Damn Delicious | Shugary Sweets | Dine and Dish | Bake or Break | Cookies and Cups | Hoosier Homemade | In Katrina’s Kitchen | Brown Eyed Baker

Mini Cheesecake Recipe with Raspberries and Chocolate

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Mini Cheesecakes with Raspberries and Chocolate Ganache

Yield: 4 mini cheesecakes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes plus 4 hours chill time

Ingredients:

For the crust:
15 OREO cookies
3 tablespoons melted butter
For the filling:
2 8-ounce packages Philadelphia Cream Cheese, room temperature
3/4 cup sugar
1/3 cup milk, room temperature
2 eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
2 tablespoons flour
1 cup fresh raspberries, rinsed and dried
For the ganache:
4 ounces semisweet chocolate, chopped finely
1/4 cup heavy cream

Directions:

Preheat oven to 350 degrees. Spray 4 4-inch mini springform pans with cooking spray. Wrap the bottom of the pan tightly with foil to prevent any leaks. (We'll be cooking these in a water bath and we don't want the water to seep into the cake.)
Crush the OREO cookies into fine crumbs using a blender, food processor, or heavy mallet. Combine in a small bowl with the melted butter, stirring to coat the crumbs.
Press the crust evenly into each prepared pan using your fingers or the back of a spoon. Set aside.
To prepare the filling, beat the cream cheese and sugar in the bowl of a stand mixer until light and fluffy, about 3 minutes. Add in the milk and mix to combine. Add the eggs, one at a time, until just incorporated. Stir in the sour cream, vanilla, and flour.
Sprinkle the raspberries evenly in each pan over the cookie crusts. Cover with the cheesecake mixture, leaving a 1/2 inch of space for the cakes to rise in the oven.
Place each pan on a rimmed cookie sheet. Pour 1/2 inch of water into the pan. This will help prevent the cakes from cracking.
Bake for 40 minutes. Turn the oven off, crack the door, and let cool in the oven for 1 hour. Remove from the oven to cool on the counter for 2 hours before placing in the fridge to cool completely.
When cheesecakes have cooled completely, prepare the ganache. Melt the chocolate and cream together in a double boiler, whisking until it comes together. Top each cheesecake with the ganache.


recipe created by Buns In My Oven, for more recipes visit www.creamcheese.com

Disclaimer: I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA cream cheese. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments.

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41 Responses to “Mini Cheesecakes with Raspberries and Chocolate Ganache”

  1. Katrina @ Warm Vanilla Sugar March 15, 2013 @ 6:14 am (#
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    This is so cute! I want this right now!

    [Reply]

  2. Averie @ Averie Cooks March 15, 2013 @ 6:18 am (#
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    I love your cheesecake tips and how to make the perfect cheesecake – and this looks pretty dang perfect!

    [Reply]

  3. Audra | The Baker Chick March 15, 2013 @ 6:18 am (#
    3
    )

    Would it be a horrible idea to have this for breakfast? I’d like that- it looks to die for!

    [Reply]

    Karly Reply:

    Cheesecake and pumpkin pie are my two favorite desserts to eat for breakfast!

    [Reply]

  4. Joanne @ Fifteen Spatulas March 15, 2013 @ 8:11 am (#
    4
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    I’m always so puzzled when people say they don’t like cheesecake (like my brother)….because I am CRAZY about cheesecake! So rich and delicious. Love the chocolate ganache on here too.

    [Reply]

  5. Ashley March 15, 2013 @ 9:14 am (#
    5
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    I love mini cheesecakes – that way I don’t cut too big a piece : ) Although let’s be honest… sometimes I’ll just eat more than one mini cheesecake. Chocolate and raspberries are a great combination!

    [Reply]

  6. carrian March 15, 2013 @ 9:36 am (#
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    )

    WHAT? I didn’t know they’ve been around that long. I love that!!!

    [Reply]

    Karly Reply:

    I know! I hadn’t realized it either. Pretty neat!

    [Reply]

  7. Kim @ Soliloquy Of Food & Such March 15, 2013 @ 10:07 am (#
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    I am in loooove! I made cheesecake cupcakes this past Christmas…I still ate 2-3 in one sitting. Perhaps I should upgrade to the mini 4″ buggers so I can justify only eating one (half) piece.

    [Reply]

    Karly Reply:

    Pssh. You can totally eat a whole 4 inch piece. Totally.

    [Reply]

  8. Rachel Cooks March 15, 2013 @ 11:42 am (#
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    )

    This looks heavenly!

    [Reply]

  9. Dorothy @ Crazy for Crust March 15, 2013 @ 12:08 pm (#
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    I love cream cheese, and cheesecake even more. This is gorgeous Karly!

    [Reply]

  10. Nancy P.@thebittersideofsweet March 15, 2013 @ 12:48 pm (#
    10
    )

    YES please, I will take (Uhm eat) some now! Thank you!

    [Reply]

  11. Pat March 15, 2013 @ 1:22 pm (#
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    )

    I’m drooling all over my keyboard! LOVE cheesecake and this sounds divine. I agree about using only Philadelphia Brand ~ the finest ingredients and never a failure when using it.

    Thanks so much for sharing!

    Pat

    [Reply]

  12. Jennifer @ Not Your Momma's Cookie March 15, 2013 @ 1:45 pm (#
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    Your ganache is making me drool. It is very unladylike :)

    [Reply]

  13. Ashton March 15, 2013 @ 1:49 pm (#
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    )

    Oh girl. This is actually one of my favorite flavor combos. Like… don’t tell anyone, but I like it better than chocolate and peanut butter!

    [Reply]

  14. Judie March 15, 2013 @ 5:57 pm (#
    14
    )

    What about baking in a 9 or 10 inch for one beautiful fancy dessert for Easter dinner? Any baking suggestions on time and temp?

    [Reply]

    Karly Reply:

    You’ll want to double everything, except the ganache (and maybe the raspberries…use your best judgement as your adding them to the pan). Bake for 75 minutes and cool in the oven for at least an hour. Same temperature. :)

    [Reply]

    Karly Reply:

    Oh, and you may not need to double the crust. Just the filling! :)

    [Reply]

  15. Tanya Schroeder March 16, 2013 @ 6:58 am (#
    15
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    Cheesecake has been absent in my life for far too long! It’s making a comeback with this gorgeous dessert! The ganache alone is so tempting!

    [Reply]

  16. Joanne March 16, 2013 @ 8:02 am (#
    16
    )

    So..because these are mini, I can eat twelve of them right? Oh I sure hope so.

    [Reply]

  17. Winnie March 16, 2013 @ 2:10 pm (#
    17
    )

    What an incredible looking mini-cakes
    Mouthwatering desserts

    [Reply]

  18. Miss @ Miss in the Kitchen March 16, 2013 @ 9:58 pm (#
    18
    )

    I could live on cheesecake and this is gorgeous!

    [Reply]

  19. Linda March 17, 2013 @ 7:06 am (#
    19
    )

    Hi Karly,
    This looks lovely, and I am looking to do something with cheesecake, and
    raspberries, do you think I could do this in a standard size pie dish.?
    Please let me know what you think.
    Cheers, Linda

    [Reply]

  20. Judie March 17, 2013 @ 2:00 pm (#
    20
    )

    Failure to follow instructions! I am baking the cheesecake in the 10″ springform pan as we speak. I was cleaning up when after 15 minutes I realized my raspberries are still sitting on the counter. So I sprinkled them on top, fingers crossed they sink. I tasted the filling from the spatula, WOW this is going to be hard to save for tomorrow. One note, I measured out the flour but didn’t read where to add it. So I added it with the vanilla and sour cream.

    [Reply]

    Karly Reply:

    Oh, I bet they’ll sink just fine!

    I just updated the recipe, but you were right to mix in the flour with the sour cream and vanilla!

    Hope you love it! :)

    [Reply]

  21. Anne @The Cooking Campaign March 17, 2013 @ 5:42 pm (#
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    )

    YUM! These look adorable!

    [Reply]

  22. Roxana | Roxana's Home Baking March 17, 2013 @ 8:41 pm (#
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    Cheesecake is my number one dessert and yours looks stunning Karly! LOVE it! Wish i had some right in front of me and dig in.

    [Reply]

  23. The Hungry Mum March 18, 2013 @ 3:03 am (#
    23
    )

    *faints* . This looks AMAZING. I too adore cheese and this looks one helluva way to have cheese after dinner :)

    [Reply]

  24. megan @ whatmegansmaking March 18, 2013 @ 12:29 pm (#
    24
    )

    these are just beautiful! Can’t go wrong with raspberries and chocolate (and CHEESECAKE!) :)

    [Reply]

  25. Judie March 19, 2013 @ 6:08 pm (#
    25
    )

    Making one big cheesecake came out fantastic. I saved the recipe because I will make it again and again. Thank you for the creative recipe. Two thumbs up!

    [Reply]

  26. Lokness @ The Missing Lokness March 19, 2013 @ 7:25 pm (#
    26
    )

    Amazing looking cheesecake! The raspberries look like a great surprise, and the tartness can cut off some heavy cheesecake. Definitely on my must try list. Thanks for sharing.

    [Reply]

  27. Katrina @ In Katrina's Kitchen March 20, 2013 @ 6:57 am (#
    27
    )

    I totally want a mega mini all to myself. Yes please.

    [Reply]

  28. Wendy March 20, 2013 @ 8:50 am (#
    28
    )

    The combination of cheesecake, chocolate, and raspberries makes my mouth water. This is definitely an “Oh, yum!” recipe.

    [Reply]

  29. carrian March 20, 2013 @ 10:01 am (#
    29
    )

    If we are really friends you’ll make me one of these… ;)

    [Reply]

  30. sally @ sallys baking addiction March 20, 2013 @ 1:41 pm (#
    30
    )

    oh my god Karly. For these, I love you even more. I LOVE raspberries and chocolate together! :) AND CHEESECAKE!

    [Reply]

  31. Kristen March 20, 2013 @ 6:43 pm (#
    31
    )

    I want to take a big old bite out of that delicious cheesecake! Love the Oreo crust too!

    [Reply]

  32. Liz@HoosierHomemade March 23, 2013 @ 2:48 pm (#
    32
    )

    Oh man…chocolate and raspberries! Heaven my friend!
    ~Liz@HoosierHomemade

    [Reply]

  33. Amy March 25, 2013 @ 11:19 am (#
    33
    )

    ooooh this looks heavenly!!! I just discovered your blog and I love it!! Amazing work Karly!

    [Reply]

  34. Carolyn May 22, 2013 @ 3:53 pm (#
    34
    )

    Hi, I was wondering if the Oreos are cream filled or plain ??

    [Reply]

    Karly Reply:

    Cream filled! :)

    [Reply]

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