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A triple dose of chocolate topped with juicy glazed raspberries makes this mini chocolate cheesecake sinfully sweet!
It’s no secret that food is a huge part of my life. When I’m not in the kitchen cooking or at my computer writing out a new recipe, I’m flipping through my stacks of food magazines and cookbooks, or perusing some of my favorite blogs. To me food isn’t only sustenance, it’s a way to communicate and express my feelings. A big pot of Sunday sauce says “it’s family time”, chicken parm says “this is just for you” and cookie pops bear a secret message of love for two boys quickly growing into young men.
This Valentine’s Day I’ll be putting my heart in a jar. Okay, that didn’t sound sweet nor especially appetizing. Let me rephrase…I’ll be showing my family how much I love them with raspberry triple chocolate cheesecakes in a jar. I know, I know….it’s a mouthful…but a rich, silky, sweet mouthful.
This dessert represents a little bit of each of my guys. Max is a chocolate nut, Jack and Steve go crazy for cheesecake, and they all love anything with a swirl of whipped cream on top. And those shiny glazed raspberries (and yes I brushed each one individually) make this a showstopper.
This is everything you want in your Valentine’s Day dessert. All the chocolate (three ways to be precise), vibrant red berries and a single serving that will leave you satiated but not stuffed. Because if you’re baking to woo, you definitely don’t want to overeat and miss the best part 😉
But don’t head off to the kitchen just yet, because this is the day that keeps on giving. I’ve joined forces with some crazy talented bloggers to celebrate a Virtual Valentine’s Day Party. I hope you’ve got a big sweet tooth because you are going to want to give each and every one of these treats a try. From cupcakes to cookies, chocolate to lemon, small bites to hearty slices…we’ve got it all going on.
Make sure you head on over to each of these blogs for the full recipe and to see their gorgeous desserts in action. If you get cracking now you’ll have plenty of time between now and V-day to give each of these a try. If you’re looking for me, I’ll be in the kitchen!
Valentine’s Day Sweet Treats Blogger Party
The Sweet Nerd: Double Chocolate Naked Cake
The Road to Honey: Chocolate Tart with Champagne & Truffles
Girl Heart Food: Lemon Cupcakes with Cream Cheese Frosting, Raspberries and White Chocolate Drizzle
Seasonal Cravings: Chocolate Donut Holes with Pomegranate Cream Filling
No Spoon Necessary: Chocolate Velvet Skillet Cake with Cream Cheese Frosting
Seasons and Suppers: Swedish Goey Chocolate Cake
Ciao Chow Bambina: Roasted Strawberry & Chocolate Hazelnut Panini
The Beach House Kitchen: Valentine’s Raspberry Pinwheel Cookies
Beer Girl Cooks: Chocolate Peanut Butter Porter No-Bake Cheesecake Cups
Beyond Mere Sustenance: Chocolate Dipped Candied Blood Oranges
- 3 oz chocolate wafers about 12
- 2 1/2 Tbsp unsalted butter melted
- 1 Tbsp sugar
- Dash of salt
- 2/3 cup bittersweet chocolate chopped or morsels
- 4 oz mascarpone softened
- 8 oz cream cheese softened
- 2/3 cup sugar
- 3 eggs
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- Chocolate Ganache
- 2/3 cup heavy cream
- 2/3 cup bittersweet chocolate chopped or morsels
- 1/2 tsp sea salt
- Glazed Raspberries
- 1/3 cup seedless raspberry jam or jelly
- 2 tsp water
- 10 oz raspberries you'll need 7 plump raspberries per jar
- * 8 - 4 oz jelly jars or ramekins
- ** optional - whipped cream for topping
Crust: Crush the wafers into fine crumbs and mix with the melted butter, sugar and salt.
Spray the jelly jars with cooking spray and evenly divide the crumb mixture between the jars.
Tamp the crust down evenly using a flat bottomed utensil (i.e. cork, wooden spoon handle or shot glass). Set aside.
Cheesecake: Preheat the oven to 325 degrees.
Place the bittersweet chocolate in a small heat-proof bowl set over a pan of simmering water. Heat until just melted, stirring frequently. Set aside.
In large bowl, beat the mascarpone, cream cheese and sugar until smooth, about 3 mins.
Add the eggs, one at time, beating well after each addition. Mix in the salt and vanilla.
Make sure the melted chocolate is still runny, but not hot, Slowly add it into the cheesecake mixture while beating. Continue to beat until well blended, about 1-2 mins more.
Evenly divide the cheesecake mixture between the crust-lined jelly jars. Place a paper towel in a baking pan and place the jars in the pan. Carefully pour boiling water into the baking pan, enough to go about halfway up the sides of the jars. Cover the baking pan with foil and poke a few holes in the foil to vent.
Place in the oven and bake until just set, about 20 mins. Remove the jars with tongs to a rack to cool while you make the ganache.
Chocolate Ganache: Heat the heavy cream over med/low heat until just simmering. Add the chopped chocolate and let stand for 2 mins.
Whisk the chocolate mixture until smooth and shiny. Stir in the salt.
Divide the ganache evenly over the cheesecakes, cover with plastic wrap and place them in the refrigerator to chill for at least 3 hours or overnight.
Glazed Raspberries: Combine the jam and water in a small saucepan and heat over medium heat. Cook, whisking, until the jelly becomes a liquid. Remove from the heat.
Dip each raspberry into the glaze or use a pastry brush to glaze the berries. Make sure each berry is well coated.
Place the berries on top of each cheesecake (about seven per jar). Serve with whipped cream if desired.
Make ahead: Cheesecakes without the raspberries can be kept up to 3 days in the refrigerator. Once the glazed raspberries are placed on top, the cheesecakes will keep overnight, refrigerated.