Mini Cheesecakes with Chocolate-Stuffed Raspberries

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This is the best Mini Cheesecakes recipe, made with a Nutella crust, topped with chocolate hearts & a chocolate-stuffed raspberry center. 

When I originally post this Mini Cheesecake recipe, it was just after we’d made the difficult decision to put down our beloved dog, Jigs. I wrote about how heartbroken we were and that I coped by making dessert.

Mini cheesecakes. A lot of them.

Because cheesecake fixes everything. At least temporarily.

And y’ know what? It lifted my spirits. It made life seem just a bit brighter.

I swear that it even lifted Jigs spirits. I mean, c’mon, even a dog would smile at cute little mini cheesecakes with chocolate hearts.

I’m not sure if he sensed that I was upset or if it’s all in my crazy head, but I swear he had a spring in his step that hasn’t been there for a while. Or maybe I just wanted there to be a spring, was looking for a spring. Either way, I’m pretty sure the old boy could feel some of the sadness was lifted. Just a bit.

They were good.

Notice I used past-tense there?

They were really good. And so stinkin’ cute I could hardly stand myself.

I had a new pan and I wanted needed to use it. Then I combined these cute hearts with these cute chocolate-stuffed raspberries and these 3-ingredient Nutella Cookies.

I know. SO awesome.

Note: Don’t confuse the pan I use with a mini muffin pan. They’re similar but you want one with removable bottoms. This mini cheesecake recipe could technically be made with a mini muffin pan, but removing them is difficult.

So first…the crust.

I crushed enough of those Nutella Cookies to make about a cup of crumbs. Mixed in 2 tablespoons of melted butter and added a heaping teaspoon to each well.

Next, I tamped each one down with the greatest tool ever created. Also known as a tart tamper (but it has so many other uses – like forming cheesecake crusts).

The next steps are been there, done that steps…mix together your filling, pour into pan, bake.

How do you know when they’re done?

The best way is to gently touch the top. If it feels firm with a little give, it’s time to pull them out of the oven. If it’s soft or you can feel batter versus a firmer texture, then give them a couple more minutes and check again.

How long will they last in the fridge?

These will last up to a week in the refrigerator. Keep them wrapped with plastic wrap for best results.

Can you freeze these mini cheesecakes?

Yes, you can freeze them, too! I wrap them individually once they’re frozen, then I pop them in a freezer bag. You’ll want to skip the chocolate heart toppers until just before serving. These will keep for up to 6 months in the freezer, but for the best texture, eat them within 3 months.

If you want to put chocolate-stuffed-raspberries in the center as I did – and who are we kidding, of course, you want to – add half of your batter, drop in a raspberry, and fill the rest of the way. It’s easy to do and it’s worth the surprise when someone bites into them!

While they’re baking, you can make your chocolate heart toppers. Be sure to sprinkle on cute Valentine’s sprinkles – or St. Patty’s Day, or Fourth of July, or Halloween, etc. – all over the chocolate before it hardens. Do this quickly because the hearts aren’t going to wait all day.

They’re chocolate. They can do what they want.

Once they’re cooled, push them up from the bottom to remove from pan. Don’t follow the directions that come with the box – if you use a knife to help them release, they won’t look all smooth and pretty.

Set them on parchment paper (or foil very lightly sprayed with oil). Drizzle chocolate over them. Use these disposable bags because they are awesome and are microwavable which means you can melt the chocolate right in the bag.

Place one of your cuter-than-cute chocolate hearts on your fabulous mini cheesecakes.

Call everyone in your family to gather around your works of art and demand that they swoon appropriately.

Eat. And feel better.

Then take the rest to your neighbor so that they feel better, too.

Repeat as many times as necessary.

More scrumptious dessert recipes:

• Easy Christmas Cookies with Holiday Pretzels
• Chocolate Covered Pretzel Rods
• Coconut Rum Balls
• Chocolate Truffles
• Peppermint Bark Recipe
• Easy Chocolate Fudge

Continue to Content

Mini Cheesecakes with Chocolate Stuffed Raspberries

Yield: 12

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

The little cheesecakes are SO delicious and super simple to make!

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Ingredients

• 1 cup crushed Nutella Cookies, or chocolate wafers
• 2 T butter, melted
• 2 8 oz. packages cream cheese, softened
• 3/4 cup white sugar
• 2 eggs
• 1 t vanilla extract
• 12 raspberries, stuffed with chocolate chips (white or dark)
• melted chocolate for hearts and drizzling over cheesecakes, preferably different colors for contrast, but use whatever you’ve got
• sprinkles of your choice

Instructions

1. Preheat oven to 350F. Lightly grease mini-cheesecake pan.
2. Mix together crushed cookies and melted butter (I just use a ziploc baggie and smush it around until it's mixed thoroughly).
3. Place a heaping teaspoon of cookie mixture (more or less, depending on how much you like crust) in each cheesecake well. Press down with tamper.
4. In a mixing bowl, beat cream cheese and sugar until well mixed. Add eggs and vanilla; beat until light and fluffy.
5. Fill wells 1/2 full and add one raspberry to each well. Fill with the rest of the batter. Bake for 13-15 minutes. Cool.
6. Meanwhile, pipe chocolate hearts onto parchment paper or lightly greased tinfoil. Work quickly and add sprinkles before chocolate hardens to ensure they stick well. Allow to harden.
7. Push each cheesecake out of its well from the bottom. With a thin spatula, remove each cheesecake from the bottom plate and place on parchment paper or lightly greased tinfoil. Drizzle with melted chocolate and place a chocolate heart on each cheesecake.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 88mgSodium: 244mgCarbohydrates: 30gNet Carbohydrates: 29gFiber: 1gSugar: 24gProtein: 5g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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