Mini Dark Chocolate and Raspberry Cheesecakes
A sweet dessert idea for date night.
The search for the perfect Valentine’s Day dessert is over: make these mini heart-shaped dark chocolate and raspberry cheesecakes for loved ones and significant others. (Or for yourself on Singles' Day.)
Much like a molten lava cake, they are individually sized so they can also be served as dessert for a dinner party. Bonus: You can make them ahead and freeze them. Just remove from the freezer 1.5 hours before digging in.
70% Cocoa Dark Chocolate EXCELLENCE Bar (3.5 oz)
45 minutes
Medium
6 people
Ingredients
- CRUST:
- 3/4 cup (190 mL) crushed chocolate cookie crumbs
- 2 tbsp (30 mL) unsalted butter, melted
- FILLING:
- 1 pkg (250 g) cream cheese, softened
- 1/4 cup (60 mL) granulated sugar
- 2 large eggs
- 1 bar (100 g) Lindt EXCELLENCE Raspberry Dark Chocolate, melted & cooled
- CHOCOLATE GLAZE:
- 1/2 cup (125 mL) 35% whipping cream
- 1 bar (100 g) Lindt EXCELLENCE 70% Cacao Dark Chocolate, finely chopped
- GARNISH (optional)
- Freeze-dried raspberries, fresh raspberries or edible flowers
Instructions
- Preheat oven to 350 deg F (180 deg C). Grease a 6-cup heart-shaped silicone mould, each cup should have 1/2 cup capacity. If you prefer a different shape, you can also use a large muffin pan with large liners.
- Combine crushed cookie crumbs with melted butter. Divide cookie crumb mixture evenly between silicone heart-shaped mould, about 2 tbsp per heart. Press crust into bottom of moulds using your fingers. Bake for 8 minutes and set aside to cool.
- Beat cream cheese with sugar until well combined. Scrape down sides of bowl and add eggs, one at a time. Beating well after each addition. Drizzle in melted chocolate and mix to combine. Place silicone mould onto a baking sheet. Evenly divide filling between heart moulds.
- Bake for 12-15 minutes, until centers are just set and still have a bit of jiggle to them. Let cool at room temperature for 30 minutes, then place in the fridge to cool for three hours or overnight.
- When cheesecakes are cool and you’re ready to serve, make the chocolate glaze. Pop the cheesecakes out of the mould. Heat cream in a small saucepan over medium heat. When cream is scalding hot, pour over chopped chocolate. Let sit 3 minutes, then whisk until smooth. Drizzle chocolate glaze over cooled cheesecakes. Serve extra glaze on the side. Top with freeze-dried raspberries, fresh raspberries, or edible flower petals, if you like. Serve while glaze is still runny.
- Substitution Tip: Lindt EXCELLENCE 70% Cacao Dark Chocolate can be substituted with Lindt EXCELLENCE Raspberry Dark Chocolate for the glaze.
