Your company account is blocked and you cannot place orders. If you have questions, please contact your company administrator.

Mini Dark Chocolate and Raspberry Cheesecakes

The old adage ‘all good things come in small packages’ is spot-on for these dainty desserts! Delve into decadence with three tiers of indulgence: a crushed digestive biscuit base, topped with smooth chocolate cheesecake, finished with a gloriously glossy ganache. Treat your guests, your loved ones - or yourself...


Chocolatier’s Tip

You can swap our luxurious Lindt EXCELLENCE 70% Cocoa Dark Chocolate for our Lindt EXCELLENCE Raspberry Intense Dark Chocolate to heighten the fruity raspberry flavour.


6 people


  • For the base:
  • 75 g chocolate digestives, crushed
  • 2 tbsp unsalted butter, melted
  • For the filling:
  • 250 g full-fat cream cheese, softened
  • 55 g caster sugar
  • 2 large eggs
  • 100 g Lindt EXCELLENCE Raspberry Intense Dark Chocolate, melted and cooled
  • For the chocolate glaze:
  • 125 ml double cream
  • 100 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, finely chopped (see Tip)
  • Freeze-dried raspberries, fresh raspberries or edible flowers (optional)
  • 6 squares of Lindt chocolate of your choice


Step 1.

Preheat the oven to 180°C/160 Fan/Gas 4. Grease a 6-cup heart-shaped silicone mould, each should have around 115ml in capacity. You can also use a large muffin tin with cases or different shaped moulds.

Step 2.

Mix together the crushed chocolate digestives and melted butter in a bowl until you have the consistency of damp sand.

Step 3.

Divide evenly between the moulds (around 2 tbsp each). Press firmly into the bottom using your fingers or the back of a teaspoon, until you have a smooth and even layer. Bake for 8 minutes. Set aside to cool.

Step 4.

For the cheesecake filling: Beat the cream cheese with the caster sugar until well combined. Scrape down the sides of the bowl and add the eggs, one at a time. Beating well after each addition. Drizzle in the melted chocolate and mix to combine.

Step 5.

Pop the silicone mould onto a baking sheet and carefully divide the cheesecake filling between them. Smooth over the surface.

Step 6.

Bake for 12-15 minutes or until the centres are just set but still have a slight wobble. Remove from the oven and leave to cool completely before covering and chilling in the fridge for at least 3 hours (or overnight).

Step 7.

When you are ready to serve, make the glaze. Pop the finely chopped chocolate in a heat-proof bowl and set aside. Pour the cream into a small saucepan and slowly bring to a simmer. Remove from the heat and pour over the chopped chocolate. Whisk gently until all the chocolate has melted and you have a smooth, glossy glaze. Leave to stand for 3 minutes.

Step 8.

Carefully pop the cheesecakes out of their mould and set onto flat plates. Drizzle with the chocolate glaze - pour any remaining glaze into small pots to serve on the side.

Step 9.

Sprinkle with freeze-dried raspberries, fresh raspberries, or edible flower petals, if wished. Top with a square of chocolate and serve whilst the glaze is still runny.


Write Your Own Review
You're reviewing: Mini Dark Chocolate and Raspberry Cheesecakes
Your Rating: