Raspberry Chocolate Cheesecake
A shortbread crust topped with chocolate cheesecake custard with a swirl of sweet raspberry sauce. Fresh raspberries, mint, and whipped cream add to the goodness.
Ingredients
Shortbread Crust
- 2 Sticks of Softened Salted Butter
- 2 cups All Purpose Flour
- 1/2 cup Confectioners Sugar
Raspberry Sauce
- 5 oz Raspberries
- 1 tbsp Sugar
- 1.5 tsp Cornstarch mixed with 3T Water
Cheesecake
- 6 oz Chocolate Chips
- 1/4 cup Half and Half
- 12 oz Softened Cream Cheese Almost melted
- 1/4 cup Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
Instructions
- Make the shortbread crust by combining the ingredients to make a wet sand texture, press a tsp into the bottom of each of 48 lined mini muffin tins. Bake at 350 for five minutes then allow to cool to room temperature.
- Make the raspberry sauce by combining all the ingredients into a small sauce pot and simmering until you have thick sauce, set aside and allow to cool to room temperature.
- Make the custard by melting the chocolate chips in heavy cream over low heat, stirring often. In a separate bowl mix the cream cheese and sugar together until smooth. Beat the eggs one at a time, then add the vanilla and the chocolate mixture to the bowl and mix.
- Scoop 1 heaping tablespoon of custard onto each shortbread crust then add 1/2 teaspoon of the raspberry sauce over the custard; swirl the sauce with a toothpick.
- Bake in the oven for about 20 minutes or until the bites aren’t sticky to the touch. Remove from the oven and cool to room temperature.
- Top with whipped cream, a raspberry, and fresh mint.