Raspberry Triple Chocolate Cheesecake in a Jar

A triple dose of chocolate topped with juicy glazed raspberries makes this mini chocolate cheesecake sinfully sweet!

INGREDIENTS

Crust: - Chocolate wafers - Unsalted butter - Sugar - Salt Cheesecake: - Bittersweet chocolate - Mascarpone - Cream cheese - Sugar - Eggs - Kosher salt - Vanilla extract

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For the Crust: Crush the wafers into fine crumbs and mix with the melted butter, sugar and salt.

INSTRUCTIONS

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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.

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For the 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.

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