These are the adorable little cheesecakes that I made to go with my cute baby quiches for my boyfriend's curling team.
I used the exact same Sable & Rosenfeld Party Cups (by the way I bought them from Pasta & Co.) that I used for the quiches (they are quite versatile!). One of their suggestions for what to do with the little cups was mini chocolate cheesecakes. I thought that would be adorable but I wanted them to be a bit more special than that. I brainstormed a few ideas in my head- white chocolate drizzled on top? fruit? caramel? Then I thought, hey, how about cajeta instead of caramel? Cajeta is basically a goat's milk dulce de leche with a unique twang to it. It is ammmmaaazzing! I've made it multiple times since it's great drizzled over tart frozen yogurt, as well as a staple for these pretty Chocolate-Covered Peanut Cajeta Cups and my Chocolate Turtle Cookies.
A raspberry garnish finished off the little cakelettes. They turned out really well! These bite-sized desserts were a great alternative to the traditional rice krispie treats and box-mix brownies that littered the buffet table, and were second to go only to my Triple Chocolate Peanut Butter Brownies :)!
Teeny Tiny Dark Chocolate Cheesecakes with Cajeta and Raspberries
filling recipe adapted from here
- as many little cups as your heart desires (I used about 2 dozen and had a ton of extra filling- which isn't a bad thing!)
- 5 ounces dark chocolate
- 2 (4 ounce) packages of cream cheese, at room temperature (I used Neufchatel)
- 1/2 cup + 3 tbsp granulated sugar
- 2 tbsp unsweetened cocoa powder (I used Dutch-processed)
- 2 large eggs
- cajeta, at room temperature (seriously, make the whole batch- you won't be sad about having extra!)
- raspberries, sliced in half
- Preheat the oven to 325 degrees. Set the little cups out on baking sheets and set aside.
- Melt the chocolate in the microwave in 30 second increments, stirring after each to see if the chocolate is melted. Set aside.
- In an electric mixer fitted with the paddle attachment, cream together the cream cheese, sugar, and cocoa powder until smooth. Beat in the eggs, one at a time, until incorporated. Add in the melted chocolate and mix to combine.
- Spoon about a teaspoon of the cheesecake mixture into each cup. Bake for 12-15 minutes or until set.
- Refrigerate the cheesecake for at least 1/2 an hour and then top each with 1/4-1/2 teaspoon of cajeta and 1/2 a raspberry. Pop them back in the fridge until you're ready to serve.