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 Dark Chocolate to heightened the refreshing raspberry flavour.

 

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
  • 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 pan with liners or different shaped moulds.

Step 2.

Mix together the crushed chocolate digestives with the 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 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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