Delicate yet indulgent, these raspberry and chocolate mini cheesecakes balance rich chocolate with bright raspberry and a silky cheesecake filling. Perfect for entertaining, they can be prepared ahead and served straight from the fridge.
ProjectsRaspberry & Chocolate Mini Cheesecakes from Miele
Next ArticleRaspberry & Chocolate Mini Cheesecakes from Miele
08 February 2026
Ingredients
Base
- 200 g chocolate biscuits, crushed
- 50 g butter, melted
Filling
- 375 g cream cheese, softened
- 100 g mascarpone or sour cream
- 150 g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 50 g raspberries
Raspberry coulis
- 75 g raspberries
- 1 tbsp caster sugar
To serve
- Fresh raspberries
Method
1. Prepare the base Combine the crushed biscuits and melted butter. Divide between small glasses or ramekins and press firmly into the base. Chill until needed.
2. Make the filling Beat the cream cheese, mascarpone, sugar and vanilla until smooth. Add the eggs one at a time, mixing gently. Spoon the mixture over the bases and press raspberries lightly into the filling.
3. Cook Bake at 150 °C for 20–25 minutes until just set, or steam at 100 °C for 20 minutes if using a steam oven. Cool completely, then refrigerate until firm.
4. Make the coulis Heat the raspberries and sugar gently until softened. Crush and strain to remove seeds.
5. Serve Spoon the coulis over the cheesecakes and finish with fresh raspberries.
