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.
Lindt EXCELLENCE Dark 70% Bar 100g
Medium
6 people
Ingredients
- 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
Lindt Chocolate In This Recipe
Method
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.
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