Thursday, January 16, 2014

Chocolate and Raspberry Topped Mini Cheesecakes

by Guest Contributor

in Recipe

Chocolate and Raspberry Topped Mini Cheesecakes

You know the saying “The way to a man’s heart is through his stomach “?  Feed his heart this Valentines Day with these easy and delicious mini cheesecakes topped with chocolate and raspberries!  You can easily make these the day before for the perfect end to a romantic dinner for two!

Ingredients:

1 package cream cheese
1/3 cup of sugar
1 egg
1 tsp of vanilla
1/4 tsp of almond
8 drops of red food colouring
8 vanilla wafers
melted chocolate
fresh raspberries

 

Directions:

  1. Preheat oven to 325 F
  2.  Beat the cream cheese, and sugar together in a large bowl.
  3. Add in the egg, vanilla, almond, and the food colouring.
  4. Make sure it is mixed well.
  5. Line 8 muffin cups with a paper liner. 
  6. Place 1 of the vanilla wafers in the bottom of each cup. 
  7. Spoon the batter on top of each wafer filling each cup until ½ full. 
  8. Bake for about 20 minutes, or until a toothpick can be inserted and removed clean. 
  9. Place in the refrigerator for at least 4 hours or overnight. 
  10. Place raspberries on top of each. 
  11. Drizzle chocolate on top of each cheesecake and raspberries. 
  12. Enjoy your creation!

Chocolate and Raspberry Topped Mini Cheesecakes

Chocolate and Raspberry Topped Mini Cheesecakes
Yields 12
Mini Baked Cheesecakes Topped with Chocolate and Raspberries.
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Ingredients
  1. 1 package cream cheese
  2. 1/3 cup of sugar
  3. 1 egg
  4. 1 tsp of vanilla
  5. 1/4 tsp of almond
  6. 8 drops of red food colouring
  7. 8 vanilla wafers
  8. melted chocolate
  9. fresh raspberries
Instructions
  1. Preheat oven to 325*
  2. Beat the cream cheese, and sugar together in a large bowl.
  3. Add in the egg, vanilla, almond, and the food coloring.
  4. Make sure it is mixed well.
  5. Line 8 muffin cups with a paper liner.
  6. Place 1 of the vanilla wafers in the bottom of each cup.
  7. Spoon the batter on top of each wafer filling each cup until ½ full.
  8. Bake for about 20 minutes, or until a toothpick can be inserted and removed clean.
  9. Place in the refrigerator for at least 4 hours or overnight.
  10. Place raspberries on top of each.
  11. Drizzle chocolate on top of each muffin and raspberries.
Frugal Mom Eh! http://www.frugalmomeh.com/

Chocolate and Raspberry Topped Mini Cheesecakes

 



{ 4 comments… read them below or add one }

Darlene Schuller January 18, 2014 at 8:56 am

How pretty! So simple but so eloquent! Thank you for sharing.

Reply

Victoria Ess January 30, 2014 at 10:28 pm

Those are so cute! I love how you garnished them!

Reply

Lynda Cook March 15, 2014 at 10:38 am

I am going to try these for St. Patricks Day using green food colouring, they look very good and tasty

Reply

Terri S June 6, 2014 at 10:34 pm

Oh my goodness!!! These look incredible! Thank you so much for sharing the recipe.

Reply

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