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Chocolate Cheesecake with Raspberry Topping


Chocolate Cheesecake with Raspberry Topping Recipe

Smooth, chocolaty filling atop a crisp cookie crust, in adorable bite-size heart shapes.

At a glance

12 mini cakes


Choose your measure:


  • 2/3 cup chocolate cookie crumbs
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted


  • 8 ounces cream cheese, at room temperature
  • 1/3 cup sweetened condensed milk
  • heaping 3/4 cup semisweet or bittersweet chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 large egg


  • 1 cup frozen raspberries, thawed, pureed, strained
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons Instant ClearJel®; or cornstarch
  • 1/4 cup sugar


  1. To make the crust:

    Mix together and place a tablespoon of crumbs in each cup. Press into the bottom and about 1/4 inch up the side. Place into a preheated 350°F oven and bake for 10 minutes. Remove from the oven and cool slightly. Turn the oven down to 275°F.
  2. To make the filling:

    Beat the cream cheese until soft and fluffy. Mix in the sweetened condensed milk. Stir in the melted chocolate, vanilla, and egg. Use about 2 heaping tablespoons to fill the cups about 3/4 full. Bake for 35 minutes, until the cheesecake is set around the edges--a small spot should still look soft in the middle. Remove from the oven and cool slowly to room temperature, then remove from the pan and chill.
  3. To make the sauce

    Place the raspberries and lemon juice in a small saucepan. Place the raspberries and lemon juice in a small saucepan. Mix the sugar and Instant ClearJel® together. Stir into the raspberries, then heat to a simmer. Remove from the heat. Spoon a teaspoon over each of the chilled cheesecakes.