Raspberry Cheesecake Bites with Chocolate Crust
- 1 1/2 cups crushed chocolate cookies
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, plus extra for garnish
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 2 tablespoons water
- Preheat the oven to 325°F (163°C). Line a 24-cup mini muffin tin with paper liners.
- Prepare the Chocolate Crust: Mix the crushed chocolate cookies with melted butter until well combined. Press a tablespoon of the mixture into the bottom of each muffin cup. Bake for 5 minutes, then remove from the oven.
- Make the Cheesecake Filling: Beat the cream cheese and sugar together until smooth. Add eggs one at a time, then vanilla, mixing until well incorporated. Gently fold in the raspberries.
- Spoon the cheesecake mixture over the pre-baked crusts, filling each cup nearly to the top.
- Bake for 20 minutes, or until the filling is set. Allow to cool to room temperature, then chill in the refrigerator for at least 2 hours.
- For the Raspberry Coulis (Optional): Combine raspberries, sugar, and water in a saucepan over medium heat. Cook until the raspberries break down and the mixture thickens slightly. Strain through a fine-mesh sieve to remove seeds.
- Drizzle raspberry coulis over chilled cheesecake bites and garnish with fresh raspberries before serving.