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.

45 minutes
6 people



  • 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.