Mini Black-Bottom Chocolate Cookie Crust Cheesecakes
Individual portion cheesecakes featuring a chocolate cookie crust base and creamy vanilla filling topped with raspberry preserves. These bite-sized desserts combine the rich indulgence of traditional cheesecake with the convenience of single servings, making them perfect for parties, potlucks, or elegant dinner gatherings. The contrast between the dark chocolate cookie base and bright raspberry topping creates both visual appeal and complementary flavors that balance sweet and tangy notes.
Ingredients
- 24 plain chocolate wafer cookiesgraham crackers1:1gluten-free
use gluten-free cookies
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, at room temperature
- ¼ cup sugar
- ⅝ cup sour cream
- 2 large eggs
- 2 teaspoons Gefen Pure Vanilla Extract
- ¼ cup seedless raspberry preserves, warmedstrawberry jam1:1flavor-change
any fruit preserves work
Instructions
- 1
Preheat oven and line muffin pan with foil baking cups
- 2
Crush chocolate wafer cookies in food processor
- 3
Add melted butter and process until fine crumbs form
- 4
Spoon cookie crumbs into baking cups and press down to compact
- 5
Bake crusts for five minutes until almost set
- 6
Beat cream cheese until smooth in electric mixer
- 7
Beat in sour cream, then add eggs and vanilla until smooth
- 8
Pour cheesecake batter into baking cups, filling three-quarters full
- 9
Bake cheesecakes for 15 minutes until slightly jiggly in center
- 10
Remove from oven and spread warmed raspberry preserves on top of each
- 11
Transfer muffin tin to freezer and chill until set
- 12
Remove cheesecakes from pan, peel off foil cups and transfer to platter
Tips
Use room temperature cream cheese to prevent lumps in the filling and ensure smooth mixing throughout the batter.
Press cookie crumbs firmly into cups to create a stable base that won't crumble when removing from foil liners.
Warm preserves slightly before spreading to make application easier and create a glossy, professional-looking finish.
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead, add preserves just before serving
Serve chilled directly from refrigerator
Common Mistakes
Use room temperature cream cheese to avoid lumpy filling
Don't overbake or cheesecakes will crack and become dense
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze these cheesecakes?
Yes, freeze without preserves for up to 1 month. Thaw in refrigerator and add preserves before serving.
What if I don't have foil baking cups?
Regular paper liners work but may stick slightly. Grease muffin cups well if using no liners at all.
How long do these keep in the refrigerator?
Store covered for up to 3 days. The cookie crust may soften slightly over time but flavor remains good.