Mini Chocolate-Raspberry Truffle Cheesecakes

If you love cheesecake, chocolate, and raspberries, try this recipe for graham cracker-crusted mini chocolate-raspberry truffle cheesecakes.

• Preparation Time: 20 mins
• Cooking Time: 32 mins
• Total Time: 52 mins
• Calories: 290 Calories

Ingredients

• 2 eggs
• ½ cup white sugar
• 1 teaspoon ground cinnamon
• ¼ cup white sugar
• 2 (8 ounce) packages cream cheese, softened
• ½ cup sour cream
• 1 cup raspberry preserves
• 1 cup heavy whipping cream
• 6 tablespoons butter, melted
• 1 (12 ounce) bag dark chocolate chips
• 1 ½ cups finely crushed graham crackers

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Reduce oven temperature to 325 degrees F (165 degrees C).

Step 3

Mix graham cracker crumbs, sugar, butter, and cinnamon together in a bowl until well blended. Press mixture evenly into the cups of a mini muffin tin.

Step 4

Bake in the preheated oven until golden, about 7 minutes. Remove from oven; allow to cool, about 5 minutes.

Step 5

Heat cream in the top of a double boiler over low heat until it begins to bubble. Remove from heat. Add chocolate chips; stir until fully melted. Mix in raspberry preserves; stir until dissolved. Allow mixture to cool, 8 to 10 minutes.

Step 6

Combine cream cheese and sugar in a bowl; beat until smooth. Blend in eggs 1 at a time using a wooden spoon. Fold in sour cream. Add chocolate-raspberry mixture; mix batter well.

Step 7

Pour batter into crust-lined muffin tin, filling cups to the brim. Place tin into a large baking pan; pour in enough boiling water to come halfway up the outside of the muffin cups.

Step 8

Bake in the preheated oven until set, about 20 minutes.

Step 9

Turn oven off; open oven door halfway and leave cheesecakes, still in the tin, inside to cool for 1 hour. Remove from oven; cool completely, about 1 hour more. Refrigerate until completely chilled, 8 hours to overnight.