¾ cup graham wafer crumbs (or chocolate cookie crumbs)
2½ tbsp melted butter
1 tbsp sugar
For the Cheesecake Batter
1 cup cream cheese (one 8 oz block)
⅓ cup sugar
1½ tsp pure vanilla extract
1 egg
⅓ cup whipping cream
For the center and top
5 or 6 raspberries per cheesecake (it’s fine to use frozen
1½ cups chocolate chips
½ cup whipping cream
InstructionsFor the Graham crumb base
Preheat oven to 300 degrees F.
Mix together the crumbs, butter and sugar.
Divide evenly between the 12 paper lined muffin cups and presss the crumbs firmly into the bottom of each.
For the Cheesecake Batter
Beat the cream cheese, sugar and vanilla extract until smooth.
Beat in the egg until smooth.
Finally lend in the whipping cream.
Divide the cheesecake filling equally between the 12 muffin cups and bake for 15-20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake.
Remove from the oven and cool completely.
To top the mini cheesecakes
To finish off the mini cheesecakes, top them with 5 or 6 raspberries per cheesecake (it’s fine to use frozen)
To make the Chocolate Ganache
Gently melt the chocolate and whipping cream together in a double boiler. A glass bowl placed over slowly simmering water works well.
Spoon the chocolate ganache evenly over the raspberries and smooth it out with the back of a teaspoon to completely cover and surround the raspberries.
Chill until the chocolate sets before serving.
Note
Source recipes -Here-
