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Mini Chocolate Chip Cheesecakes with Raspberry Sauce recipe

Mini Chocolate Chip Cheesecakes with Raspberry Sauce.

Delightful, two-bite mini chocolate chipcheesecakes served with a drizzle of raspberry sauce.

Recipe: Mini Chocolate ChipCheesecakes with Raspberry Sauce

Raspberry Sauce:
1/4 cup seedless red raspberry jam
1 teaspoon water
1/2 pint raspberriesCheesecakes:
3 large eggs
1/2 cup half-and-half
2 cups (1 pound) ricotta cheese
2/3 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/3 cup mini semisweet chocolate pieces
12 chocolate wafer cookies

  • For Raspberry Sauce: Microwave the jamand water in a 2-cup bowl on high for 1 minute or until meltedwhen stirred. Fold in the raspberries. Refrigerate until readyto use.
  • For Cheesecakes: Preheat the oven to 350°F(175°C).
  • Place the eggs, half-and-half, cheese,sugar, flour, and vanilla in a blender container or food processorwork bowl fitted with a steel blade. Cover and process untilsmooth. Stir in the chocolate pieces. Pour into twelve foil cup-linedmedium muffin cups; top each with one cookie.
  • Bake for 25 minutes. Remove from the ovenand cool to room temperature. When cooled, place in the refrigeratorand chill for several hours.
  • To serve, remove the foil cups from thecheesecakes. Place the cakes cookie side down on a serving plate.Serve with the raspberry sauce.

    Makes 12 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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