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...
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.
- 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